Rock sugar sparerib

Cuisine: Zhejiang Cuisine Taste: Sweet and Sour Price: 40-80 yuan Features: Sweet and sour with salt, oily and fresh, with fresh meat and frankincense, and unique flavor. Raw materials: 750g pork chop (pork ribs), 5g red and green silk, 13g starch (broad bean), 25g shallot, 2g salt, 25g ginger, 100g rock sugar, 25g sesame oil, 50g fermented milk, 25g lard (refined), 25g yellow wine, 50g rapeseed oil and 15g vinegar. Preparation method: 1. 2. Put 500 ml of clear water into a wok on high fire, bring it to a boil, add pork ribs, add ginger, onion, red fermented bean curd, a little refined salt and yellow wine, and then bring it to a boil. 3. Use low fire to cook until 70% is crisp and rotten, pick up the pork ribs and chop off the exposed ribs at both ends. 4. Put the wok on high heat, add cooked vegetable oil, heat it to 80%, fry the pork ribs in the wok for about 1 minute, pick them up when they are golden yellow, and drain the oil for later use. 5. Take another wok, scoop in 50 ml of clear water, add 90 g of rock sugar (crushed), a little refined salt and vinegar, roll it up, thicken it with wet starch, immediately pour the fried ribs into the wok, turn the wok over until the sauce wraps the ribs, sprinkle with cooked lard, turn the wok over twice, take it out and put it in a basin, and sprinkle with 10 g of rock sugar. Tips: 1. Don't put soy sauce and heavy sugar. 2. Don't turn it over more when cooking, so that the meat will be crisp without leaving the bone. 3. Because of the frying process, it is necessary to prepare 1000 grams of cooked vegetable oil.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)