Sweet and Sour Spare Ribs
According to the theory of traditional Chinese medicine, spareribs have sweet and salty taste and flat nature, and enter the spleen, stomach and kidney channels; It has the effect of nourishing yin and Yang, supplementing essence and blood. In addition to protein, fat and vitamins, spareribs also contain a large amount of calcium phosphate, bone collagen and bone mucin. Calcium and magnesium are easy to be resolved under acidic conditions. Acetic acid can make calcium and magnesium in spareribs produce calcium acetate, which can be better absorbed and utilized by the human body. Therefore, sweet and sour spareribs can improve the nutrient absorption rate of cooked spareribs and provide calcium for children and the elderly. (Baidu)
Step 1 . Prepare ingredients
Step 2 . Pour cooking wine into boiling water, put ginger slices and blanch the ribs for two minutes
Step 3 . Wash ribs, put ginger and scallion, steam for 30 minutes
Step 4 . Control the water for steaming ribs out for use, and mix cooking wine, soy sauce, vinegar and sugar into sweet and sour sauce in the ratio of 1:2:3:4
Step 5 . There is a little in the pot. Fry the ribs until they are burnt yellow, scorched outside and tender inside
Step 6 . Heat the pot and pour the juice into it to boil
Step 7 . Put in the ribs, pour in the steamed meat soup (if you like to be light, you can also use water instead) and stew for 10 minutes
Step 8 . Finally, the juice is collected by fire
Step 9 . Sprinkle some fragrant sesame seeds, accompanied by white rice, delicious.
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