Sweet and Sour Spare Ribs
Ingredients: ribs 700g, vegetable oil, shredded ginger, rock sugar 10, 2 tablespoons balsamic vinegar, cooking wine 1 tablespoon, salt and cooked white sesame seeds. Practice 1, wash and drain the ribs, and then slaughter them into small pieces. 2. Put it in a cold water pot to boil water to remove blood foam, take it out and drain it. 3, put vegetable oil in the pot, put rock sugar and fry until the sugar juice turns brown and bubbling. 4. Stir-fry the dried ribs. 5. Put the ginger in the pot and stir-fry it together to make it fragrant. 6. Stir-fry until each sparerib is brown, then turn off the heat. 7. Put it into the inner container of the rice cooker, add a spoonful of cooking wine and 2 spoonfuls of balsamic vinegar, and the amount of salt and water should not exceed half of the ribs. Press the cooking button of the rice cooker, 1 hour later, and sprinkle with cooked white sesame seeds.
Sweet and sour pork
Material tenderloin 200g onion ginger garlic package 60g raw flour package 30g tomato sauce package 50g practice 1. Stir the tenderloin evenly with onion ginger, soy sauce, cooking wine and proper amount of salt; 2. Take tenderloin strips, pat the raw flour evenly, burn 300g of oil to 70% heat, then dip tenderloin strips in the pot in turn and fry until yellow, and take out the drained oil; 3. Remove 100g water from the wok, add tomato sauce, proper amount of sugar and mature vinegar, bring to a boil, and stir until the juice is thick. Pour the tenderloin back into the wok and coat it with juice.
Fried carp in sweet and sour sauce
Main ingredients: yellow river carp 1 strip (about 750g), auxiliary materials: ginger, onion and garlic, seasoning: vinegar 100g, sugar 175g, soy sauce 10g, refined salt 3g, clear soup 300g and wet starch 65438. Exercise 1. Scales, gills and viscera of carp were removed and washed. Every 2.5 cm, cut the fish body straight and obliquely (about 1.5 cm deep), then cut the fish body with a knife, withdraw the refined salt to the fish body for a little pickling, and evenly coat a layer of wet starch paste on the knife edge and the fish body. 2. Pour the oil into the wok, stir-fry until it is 70% hot, put the portable fishtail into the wok, and immediately open the knife edge. At this time, you need to hold the fish with a shovel to avoid sticking to the pot and fry for about 2 minutes. ) Push the fish to the side of the pot with a shovel to make the fish bow, and fry the fish back down for 2 minutes. Turn the fish upside down and fry for 2 minutes; Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for 8 minutes until all the fish are golden brown, take them out and put them on a plate. 3. Leave a little oil in the wok, heat it to 60%, and add onion, ginger, minced garlic, vinegar, soy sauce, sugar and clear soup. After cooking, hook it with wet starch, pour a little cooked oil and quickly pour it on the fish. Tip: key: pay attention to the heat. The oil temperature in the pot is higher (about 80% hot) when it is put into the pot for the first time, but don't raise the oil temperature after it is put into the pot. Fry until golden brown, but don't fry it. The ratio of vinegar to sugar should be appropriate.