Practice of sweet and sour pork ribs in Cantonese cuisine

First, chop the bought ribs with two fingers. The most important thing about the ribs in Guangdong teahouse is "beer water", that is, the ribs steamed in this way are tender and smooth in color, and the ribs cooked are easy to debone. The trick is to slowly leave a waterline on the plate where the ribs are placed, which is about 1 hour. The water should not be too big, or the meat will lose its flavor.

1. Scrape a slice of dried tangerine peel with garlic, ginger and salt (shred). Marinate with soy sauce (about 5 tablespoons), wine (50 ml) and vinegar (50 ml) for 2 hours.

2. Spread the oil pan evenly with ginger slices. The purpose of this is not to use too much oil.

3, fry the ribs, fry until the ribs are oily, you can pick them up! ! Fry all the oil in the ribs. First, it tastes delicious. Secondly, it won't be too fat, and it doesn't taste fishy.

4. Sauce configuration: 2 pieces of rock sugar, 50 ml of Qu wine, 50 ml of vinegar and 30 ml of soy sauce (coloring). Star anise, dried tangerine peel, ginger, fragrant leaves, pepper. The quantity is approximate.

Use large pieces of rock sugar, because it is more natural not to bleach.

Stew on low heat for about 50 minutes, and sometimes turn off the fire to let the oil of ribs seep out slowly.