Should I put sugar or vinegar first in sweet and sour spareribs? Which vinegar is best for sweet and sour spareribs?

Sweet and sour spareribs is a very popular home-cooked dish. Even in summer, the sweet and sour spareribs are a good dish to go with rice. They are very tempting when they are cooked! So, just like the question of "scrambled eggs with tomatoes, should I fry the tomatoes first or the eggs first?", here comes the eternal question.

Should I put sugar or vinegar first in sweet and sour spareribs?

Sweet and sour spareribs must be made by adding sugar first, because the sugar color needs to be fried first to color the spareribs. To make delicious sweet and sour spareribs, one must choose the spareribs, and the other is the ratio of sweet and sour. When choosing spareribs, it is best to choose spareribs with cartilage. This part of the meat is tender and tender, and it tastes crispy and fragrant, which is the best. The ratio of sugar and sour is 3:4, which is more suitable. The sweet and sour spareribs made are moderately sweet and sour.

What vinegar is best for sweet and sour spareribs

This question is much simpler than choosing spareribs. Common cooking vinegars are aged vinegar, rice vinegar and white vinegar. Rice vinegar is the best choice.

Rice vinegar: It is mainly brewed from sorghum, barley, glutinous rice and other raw materials. Rice vinegar is light brown in color, slightly sweet in sourness. It is a kind of vinegar with high nutrition. It is more suitable for cooking sweet and sour dishes, and will not affect the color of the finished dish.

How to make sweet and sour spareribs

1. Chop the ribs into small pieces and soak them in clean water for 10 minutes to remove the blood.

2. Scrub it repeatedly with clean water, drain the water, put it in a bowl, add onion segments, ginger slices, pour in appropriate amount of cooking wine and a little pepper powder, mix well and marinate for 10 minutes.

3. After the pan is heated, pour in a proper amount of oil. When the oil is 40% hot, put in the ribs and dry-fry until the surface of the ribs shrinks, then remove from the pan and drain the oil.

4. Leave some oil in the pot, turn to low heat, add rock sugar and stir constantly. Fry until the rock sugar melts. When the spatula is used to scoop out the sugar, it becomes a flowing and thick state. The sugar color is ready.

5. Pour in the ribs and stir-fry evenly so that each piece of ribs is coated with sugar color.

6. Pour in enough hot water, add ginger slices and scallion segments, pour in cooking wine, then cover with lid and simmer on low heat for 20 minutes.

7. Add light soy sauce and aged vinegar, simmer until the soup becomes thick, add appropriate amount of salt, and finally simmer over high heat.

8. Remove from the pan and sprinkle with chopped green onions.

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1. The sweet and sour spareribs are fried to make them crispy on the outside and tender on the inside, making them more delicious.

2. Be sure to pour hot water when stewing the ribs, so that the ribs will be softer and more flavorful.

3. Vinegar must be added later, because vinegar is easy to evaporate. If it is added too early, it will be boiled and there will be no vinegar taste.