A while ago, Shanghai chef friends came to play, and by the way helped us burn dinner. I stole a teacher and learned two dishes. One is the sweet and sour pork ribs, one is the pickled fish. Pickled fish has not been practiced. This sweet and sour pork ribs are sour and sweet, without prior watering, without ginger and garlic. Good food can’t stop~~
Pour the oil in the pan. After the oil is hot, pour it into the ribs and stir fry.
Pour the tomato sauce, about a quarter of a bottle, depending on the number of small rows. stir fry.
Pour in the right amount of soy sauce, a little old soy, vinegar, sugar. Stir well. Add water and cover the lid.
When the soup thickens, the small rows are colored and the juice is collected. That's it.
1, the pot must be hot oil hot pot, the lower ribs. 2, ribs do not need to drown beforehand, only need to wash. No ginger, garlic and onion are needed. Nothing is needed. 3, tomato sauce I use the ordinary taste is beautiful. 4, soy sauce and vinegar and sugar specifically look at their own taste. Finally, if you are not sour, you can wait for the ribs to boil and add some vinegar.