When you see the ingredients above you must be thinking that I forgot to add the quantity of each ingredient, right? Today this dish is not about the dish itself, feel free to use as much or little as you want. But I will tell you the most important aspect of this dish – how to make the seasoning sauce. Actually, even the above ingredients can be ignored since this is all about the sauce. In a hot summer time like now, a dish cooked with such delicious sweet, sour,spicy and savory sauce will make you eating nonstop.
Ok, here is the sauce: Water: ketchup: Thailand sweet chili sauce: white vinegar = 4:2:1:1. Mix everything well and set sauce aside.
Ribs and potatoes cut into small pieces, marinate with salt, cooking wine, chicken powder and starch for 1 hour.
Onion and celery shredded, carrot sliced and set aside.
Pour some oil in a cooking pan, heated up oil to around 150C, add ribs and potatoes and deep fried for 4,5 minutes then take them out of the oil. Reheat oil to around 180C and fry ribs and potatoes for 2 more minutes or until golden brown and crunchy outside.
Pour out the remaining oil and leave only a little oil in the pan, add onions, carrots and celery and stir-fry 2 minutes, add just pinch of salt for flavor.
Add sauce and potatoes, ribs and mix well. If you add more sauce then you may want to add a little bit of starch water to thicken the sauce. I didn’t put a lot of sauce so there was no need to thicken it up. If you like the dish to be sweeter you can add some sugar, but I personally think this is sweet enough.
看到这你一定以为我忘了写用量了对吗？ 今天这道菜不写用量， 你们随意。 但是我会把最重要的酱汁调料的比例跟你讲。 其实连以上材料都可以忽略不写的。 因为今天其实是介绍这款酱汁。 在这炎炎夏日， 来这么一款又酸，又甜，又有点辣的酱汁你煮什么都会让你吃到停不下来。
好了废话少说。 水：番茄酱：泰国甜辣酱:白醋= 4:2:1:1. 按以上的比例调好酱汁备用。
锅中倒入油， 加热到5成热， 放入排骨和土豆炸4，5 分钟捞起。 等油温再热到7成热时再把排骨和土豆再倒人重炸2 分钟或炸到酥脆 捞起。
把锅中的油倒出剩一点底油加人洋葱，胡萝卜和西芹快炒2分钟加人一点的盐后加入酱汁和土豆，排骨翻炒均匀。 如果你加的酱汁很多就加一点的水淀粉勾芡。 我煮的时候没有放很多所以不需勾芡了。 你若喜欢更甜的可以加糖， 但我个人觉的这样已经够甜了。