There are many ways to make sweet and sour pork ribs. Here, let's first introduce the authentic sweet and sour pork ribs, so that everyone can see the true colors of Lushan Mountain:) Sweet and sour pork ribs are famous cold dishes in Sichuan, and they can be fried. It belongs to sweet and sour taste, amber is bright in color, dry, sweet and sour, and it is an excellent appetizer or appetizer. Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar. Boil water in the pot, put the ribs in the pot, add ginger, pepper and cooking wine, boil and skim off the foam, continue to cook on medium and small fire until the meat on the ribs can be boned, then take it out and drain the water (restaurants usually don't need to cook it, steam it after boiling, so the meat tastes stronger, but it needs to be steamed in a steamer for a long time). Then put the oil on the pot and heat it to 70% (the oil surface begins to boil), pour out the oil, wash the pot, then add the soup to taste with salt and sugar (slightly salty and slightly sweet), adjust the color of the sugar (stir-fry with white sugar until it is brownish red, add water, if it doesn't work, add soy sauce (but black) or cola), add the ribs, stir-fry with low heat until the soup is almost dry, and add vinegar. At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate. The name of the dish is sweet and sour pork ribs, which belongs to Shanghai cuisine. 25 grams of raw materials for ribs with Shanghai cuisine, a little tomato sauce, 25 grams of sugar, 20 grams of vinegar, 3 grams of cooking wine 1 g, salt and oil 1000 g. Production process ① Wash the ribs and marinate them with cooking wine and salt. (2) Set the pot on fire, put the oil to 60% heat, add the ribs and fry until golden brown, and take them out; (3) put oil in the bottom of the pot, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is hung evenly. Add two teaspoons of sugar, a little salt (soy sauce is ok) and tomato sauce for coloring, not too much. You should use aged vinegar and add it before cooking, so that it will have a fragrance. The name of the dish is sweet and sour pork ribs, which belongs to Zhejiang cuisine. It is golden and crisp on the outside and tender and fresh on the inside. Sweet and sour slightly salty. Raw gluten160g, water-borne fungus 26g, clean bamboo shoots (magnolia slices) 220g, green persimmon and red persimmon 22g each. 600g of seasoning sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g. In the production process (1), the gluten is pressed into 0.5 cm thick slices and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil. The name of the dish is Zhejiang cuisine, which belongs to sweet and sour pork ribs. The red butter is bright and looks like ribs. Crispy outside and tender inside, sweet and sour, often not greasy. It is healthy and beneficial to health. Raw gluten160g, water-borne fungus 26g, clean bamboo shoots (magnolia slices) 220g, green persimmon and red persimmon 22g each. 600g of seasoning sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g. In the production process (1), the gluten is pressed into 0.5 cm thick slices and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil. Sichuan sweet and sour pork ribs are famous cold dishes in Sichuan. It is fried and cooked. It belongs to sweet and sour taste, amber is shiny, dry, sweet and sour, and it is an excellent appetizer or appetizer. Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar. Boil water in the pot, put the ribs in the pot, add ginger onion, pepper and cooking wine, remove floating foam after boiling, and continue to cook on medium and small fire until the meat on the ribs can be boned, then take out and drain (restaurants generally don't need to cook, steam after boiling, so that the meat tastes stronger, but it must be steamed in a steamer for a long time). Then put the oil on the fire until it is 70% hot (the oil surface begins to boil), pour out the oil, wash the pot, then add the soup to taste with salt and sugar (slightly salty and slightly sweet), adjust the color of the sugar (stir-fry with white sugar until it is brownish red, add water, or add soy sauce (but black) or cola if it doesn't work), add the ribs, stir-fry the soup with low heat until it is dry, and add vinegar until it is dry. At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate. Raw materials of sweet and sour pork ribs: chopped pork ribs (frozen in the refrigerator for about 1 hour, easy to chop), sugar, vinegar, soy sauce and sesame seeds. Method of making: Step 1: Put water into the wok, boil it, and pour the ribs at one time, in order to remove blood foam. Cut off the ribs. Step 2: Put two small bowls of water back into the wok, pour the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Stir fry occasionally until the water is dry and oily. Stir-fried sesame seeds Can be loaded. Raw materials of glutinous rice sparerib: sparerib 800g glutinous rice 200g mung bean 100g old pumpkin 150g chopped green onion 10g refined salt, cooking wine, fermented glutinous rice juice, white sugar, red soy sauce, chicken essence, peanut butter, sweet noodle sauce, oyster sauce, spiced powder, ginger rice, pepper paste and cooked vegetable oil. Peel the pumpkin, cut it into pieces, blanch it in a boiling water pot, take it out and put it at the bottom of a disk (windmill-shaped); Wash glutinous rice and mung beans, put them in a bowl, add appropriate amount of water, put them in a cage, take them out after steaming, and then mix them with refined salt, sugar and oyster sauce evenly. 2. Put the steamed ribs in the bottom of the steaming bowl, then add the seasoned glutinous rice and mung beans, then put them in a cage and steam them with high fire until the ribs become soft, then take them out and turn them into a dish with pumpkin slices. Features: salty and delicious, soft and palatable. Boiled ribs Ingredients: 600g straight ribs (1 kg 2 Liang). Ingredients: 500g of Chinese cabbage core (1kg) and 20g of coriander powder. Seasoning: salt, monosodium glutamate, ginger slices, red oil, coriander powder, pepper powder, pickled pepper powder, pickled pepper ginger, garlic, minced meat, broth, soy sauce and onion. Practice: 1. Chop straight ribs into 6 cm long segments, mix in salt, monosodium glutamate, ginger slices and shallots, steam them in a cage and take them out; 2. Sit in the pan, leave the oil, add pickled pepper powder and pickled ginger and garlic, stir-fry until the fragrance overflows, add broth, soy sauce, monosodium glutamate and ribs, cook for 8 minutes, thicken and plate; 3. Stir-fry the cabbage core, sprinkle chopped pepper and coriander powder on the ribs, and pour hot red oil. Features: ruddy and shiny color, fresh and spicy, smooth and tender texture. Trick: the seasoning should be complete; Steamed ribs with straight ribs should not be overcooked.