Name of the dish: Cuisine of sweet and sour pork ribs: Su cuisine Ingredients: 5g pork ribs, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc. Preparation work: 1 kg of small pork ribs, chopped into small pieces of 3-4 cm square, washed, boiled in water to remove blood foam, then washed, drained, and used cooking wine and vegetable oil. Blend into a uniform flour paste, and add a small amount of fine salt to the flour paste. Production: After the fire is strong in the oil pan, roll the marinated small ribs with bamboo chopsticks in the batter and wrap them on the lake, then quickly fry them in hot oil until golden brown, and scoop them up with a colander to drain the oil. After the pan is cleaned, add a small amount of oil, add two garlic slices and two ginger slices, and add half a bowl of soy sauce and vinegar mixed juice (soy sauce and vinegar) After burning evenly, add the fried spareribs to collect juice (a small amount of raw flour can be added to thicken the juice), and sprinkle chopped green onion when serving. Method 2: Sichuan cuisine of sweet and sour spareribs features: red and bright color, dry and fragrant, sweet and sour. Ingredients: 45g pork ribs. 2 grams of cooked sesame seeds. 3g of salt, 5g of pepper, 2g of [url wine, 1g of ginger, 1g of onion, 5g of vegetable oil, 15g of fresh soup, 5g of vinegar, 1g of red pond (or sugar) and 1g of sesame oil. Production process: Chop pork ribs into 5 cm sections, put them into boiling water, take them out and put them into a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, steam them in a cage until the meat is separated from the bone, and take out the ribs. Put the pot on high fire, heat the oil to 18℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add fresh soup, add vinegar when the ribs and white sugar are dry, pour sesame oil on the pot when the oil is bright, put them on a plate to cool, remove sesame seeds and mix well. Note: Sweet and sour pork ribs are a famous cold dish in Sichuan. They are fried and cooked, and belong to sweet and sour flavor. Amber is bright, dry and fragrant, sweet and sour, and it is an excellent appetizer or appetizer. First, go to the market to buy a proper amount of ribs. (When we cook sweet and sour ribs, we cook a lot at a time. First, we like to eat them. Second, we save more trouble in cooking. Third, this dish belongs to a variety with large quantity and better quality. ) Let the boss chop it into small pieces for you, so as not to go home and hurt your knife. 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 the foam after boiling, and continue to cook with medium and small fire until the meat on the ribs can be deboned, and then take it out and drain the water (restaurants generally don't need to cook it, but steam it after boiling, so that the meat tastes stronger, but it is necessary to steam it in a steamer for a long time). Then put the oil on the pot and heat it to 7% (the oil surface begins to boil) Pour out the oil, wash the pan, then add the soup and salt and sugar to taste (slightly salty and sweet), and adjust the color of the sugar (made by adding sugar and oil until it is brown and red, or add soy sauce (but black) or cola if it is not), add the ribs, and stir-fry the soup with medium and small fire until it is dry, add vinegar until the juice is bright and oily, and pour in a little sesame oil to turn it evenly. At this time, you must hold back, and don't sweep it all clean before it gets cold, so the more delicious sweet and sour pork ribs will no longer exist after cooling. In addition, you can also sprinkle a little white sesame seeds on the plate after cooking. In addition, change the white sugar into brown sugar or rock sugar, so that the color of the dish will be brighter. Method 3 dish name: Zhejiang cuisine of sweet and sour pork ribs raw materials: 5g pork ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt. Production: ① Wash and chop the ribs into 3cm long pieces, blanch them with boiling water, take them out and put them in a basin, and add salt and soy sauce to taste. (2) oil the wok until it is 6% hot, fry the ribs until they are light yellow, and take them out; Heat the oil to 8%, then fry in the pan until golden brown and take it out. (3) Heat a little oil in the wok, add chopped green onion and Jiang Mo until fragrant, add appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pour in ribs, simmer with slow fire until the soup is thick, and the ribs are cooked. Pour in the cooked oil and take out. Features: bright red color, sweet and sour taste, appetizing and spleen strengthening. Simple method of sweet and sour pork ribs 1. Prepare some fat ribs first (I don't think they are as good as this), and prepare as many as you want. You can sell the meat chef to chop them for you. 2。 Add water and salt to the ribs and cook them until they are 8% cooked. If there is enough time, you can cook them in an electric rice cooker. 3。 Take out the sparerib (soup for later use), drain it and put it in an oil pan (not too much oil, because fried sparerib will get oil) and stir fry. First, add yellow rice wine to stir fry the bouquet, then add soy sauce to stir fry the sauce, then pour the soup into the pan, don't pour too much at a time, stir fry it several times, and finally stir fry until the juice is half dry, add sugar water and vinegar to your taste, and stir fry until the juice is quick-drying fashion plate. Note: 1. You can put more rice wine soy sauce and color it. Soy sauce must be put later, and don't fry it for too long, because it is easy to paste the pot, and you must not put monosodium glutamate; 2。 Be sure to stir fry more, so that the color of ribs will be even and beautiful; 3。 This practice is characterized by simple steps and delicious taste. Also, the extra soup can be used to cook side dishes, and you can drink it directly by sprinkling chopped green onion. It's really killing two birds with one stone. It has a variety of practices, unique tastes, high nutritional value and is deeply loved by people. It is a home-cooked dish. Warm tips are high in sugar and protein, so the calories are high, and the weight should be appropriate when eating. Nutritional value sugar is sweet, which can benefit the spleen and stomach and nourish the skin; Sour people enter the liver and gallbladder, nourishing tendons and benefiting ligaments. All sweet and sour dishes have the benefits of nourishing the liver and spleen meridians. Besides protein, fat and vitamins, pork ribs also contain a lot of nutrients such as calcium phosphate, collagen and bone mucin. After the ribs are stewed, most of the soluble calcium, phosphorus, sodium and potassium spill into the soup. Calcium and magnesium are easy to be analyzed under acidic conditions, and calcium acetate is produced after meeting acetic acid, which can be better absorbed and utilized by human body. Therefore, sweet and sour pork ribs can improve the nutritional absorption rate of boiled pork ribs, which is very suitable for supplementing calcium for the elderly and children. Pork ribs: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more pork ribs: pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork. Nutrients in sweet and sour pork ribs: calories (3911.3 kcal), protein (171.27 g), fat (331.11 g), carbohydrate (6.65 g), dietary fiber (.38 g), vitamin A (52.4 μ g), carotene (14.5 μ g) and thiamine (3). Nicotinic acid (46.53mg), vitamin C (1.9), vitamin E (78.9mg), calcium (214.57mg), phosphorus (1517.85mg), sodium (1496.2mg), magnesium (246.27mg) and iron (24.34mg). Copper (1.97 mg), manganese (2.3 mg), potassium (2,643.64 mg), vitamin B6 (.1 mg), pantothenic acid (.4 mg), folic acid (23.6 μ g), vitamin K (.7 μ g) and cholesterol Practice 1. Slice beef with a little salt and ingredients. Wash the lettuce, break it open, boil it in the pot slightly, remove it and put it at the bottom of the bowl; Cut garlic seedlings into sections; Sliced onion, ginger and garlic; Cut dried Chili into sections; 2. Heat the cooking oil, add bean paste, onion, ginger, garlic and dried chili to stir-fry, add cooking wine and soy sauce, add a bowl of boiling water, and cook slightly to remove the dregs of bean paste; 3. After the soup is boiled, put the beef slices into the pot, then add the garlic sprouts, salt and monosodium glutamate. After the water is boiled again, pour it on the lettuce. ★ The chef should not cook the beef slices for too long, otherwise the beef tastes bad.

remember to adopt it.