I remember that the first time I ate sweet and sour pork chops was in a famous Shanghai restaurant. Shanghai cuisine has a feature that it tastes sour, sour and sweet. It's appetizing to eat in summer. Where's the cuisine of sweet and sour pork chops? Actually, the most authentic one is Wuxi sweet and sour pork chops. I'll introduce the detailed methods to you.
Sweet and sour pork chop belongs to Zhejiang cuisine, the most authentic in Wuxi
1. Chop the spareribs into 2cm square pieces and put them into the container. Add 0.5g salt, 2G soy sauce and pepper, dried meal and rice wine, mix well and marinate for half an hour.
2. Heat up the oil pan and fry in a small row.
3. Leave the bottom oil in the pot, put ginger juice, salt, soy sauce, sugar, rice vinegar, soup and spareribs, boil them, cover them, simmer for 20 minutes with a small heat, then collect the juice with a medium heat, and then pack them on the spareribs when the color is bright.
The taste is sour, sweet and fragrant. Sweet and sour spareribs are traditional cold dishes. Shanghainese like sweet and sour taste very much. The sweet and sour spareribs of cold dishes are different from hot dishes. They must be fried and baked with sweet and vinegar.
The taste of this dish is soft and sweet. It's not suitable for diabetics to eat Shanghai food, because most of them have sugar. Where is the recipe of sweet and sour pork chop? Wuxi sweet and sour pork chop is introduced here. Learn to do it at home.