Sweet and sour spare ribs 糖醋排骨 HD

Sweet and sour spare ribs (糖醋排骨) Sweet and sour spare ribs is a popular authentic Chinese dish. In Chinese, it’s called sugar and vinegar spare ribs. The characteristic of this dish are sweet and sourness. Typically a sweet and sour dish in restaurants has a bright red colour with other fruity flavour accompanying the sweet and sour taste. The authentic version has sugar and vinegar as base, with ginger and other vegetables providing the background flavour. My recipe below shows you guys how to make this relatively simple dish. Ingredients Marinate 500g pork spare ribs with the following condiments: 3g salt 3g MSG Half teaspoon five spice powder 1 teaspoon light soy sauce Dash wine Dash pepper powder 1 teaspoon sesame oil 3 tablespoon potato starch 1 egg use half of it. 30g onion pieces 30g carrot slice 30g pineapple 3 cloves fresh garlic 20g sliced fresh ginger 1 stalk spring onion finely chopped. 3 tablespoon sugar 130g water 100g malt vinegar 1g salt 1 teaspoon light soy sauce Half teaspoon of potato starch for thickening the sauce. Plenty of vegetable oil for deep fry and cooking Method: Chop the spare into small pieces (around 5 cm length); wash and drain of excess liquid. Marinate it with the above condiments for at least 30 minutes (in hot weather, best put it in the fridge). Heat oil up to 170C and deep fry the spare ribs for around 12-15 minutes (careful not to over fill the pot. Oil should be filled up to 1/3 of your pot for safety) Remove the spare ribs with a metal mesh and set it aside. Heat a wok with some oil and add all the vegetables (except the spring onion); stir fry them for a couple of minutes in medium heat before adding water in. Add 1g salt and 1 teaspoon light soy sauce and the sugar. Bring the contents to boil and leave it to sizzle in low heat for around 2 minutes. Add the vinegar and bring heat up to medium. Thicken with some potato starch (2g starch mixed with 20ml cold water) Add the spare ribs and turn heat up to high and stir thoroughly for a minute to complete the dish. Sprinkle some finely chopped spring onion to finish it off 