Pork ribs, tomato sauce, sugar, apple vinegar (apple vinegar can be replaced by white vinegar), eggs, corn flour (corn flour can be replaced by fried flour), green peppers, carrots, ginger, garlic, oil, salt, soy sauce and cooking wine.

Production process:

1. Chop the ribs first, soak them in a little oil, salt, sugar, soy sauce, cooking wine, ginger and garlic for about 2 hours, and cut the green peppers and carrots into sections for later use;

2. Adjust the sweet and sour juice: tomato sauce 1/3 bowls +2 spoons of white sugar+apple vinegar 1 spoon+1/3 bowls of water;

3. Beat an egg in the flooded ribs and stir it evenly, then jump on the corn flour and fry it in high-temperature oil (fry the ribs twice, the first time, take out the air-dried oil, and the second time, the ribs will be fried to golden brown);

4. Pour the oil, leave a little oil, and fry the green peppers and carrots until they are 80% mature;

5. Put the sweet and sour juice into a pot and simmer it into a sticky state, then pour in the fried pork ribs, green peppers and carrots and stir-fry them quickly for a few times, so that the sweet and sour juice sticks to the pork ribs.

Sweet and sour pork ribs (sweet and sour pork ribs) Method 2:

Recipe ingredients:

Pork ribs, salt, cooking wine (if not, other white wine will do), dry starch (fresh flour), cooking oil, ginger, vinegar (domestic vinegar, not foreign vinegar), sugar and soy sauce.

Production process:

1. Chop the ribs into 4cm long segments, add a little salt and cooking wine and mix well (not too much salt, only 2/3 of the normal dosage, too much will affect the sweet and sour taste);

2. Wrap the evenly stirred ribs with a layer of dry starch, then fry them in 80% hot oil until light yellow, and pick them up for use (you can taste the salty ribs at this time. If it is too light, you can add salt in the later stage of cooking, so put less salt before);

3. Cut ginger into fine foam, put oil in the pot, add the chopped ginger foam when it is 60% hot, add vinegar, sugar and soy sauce after frying, add the fried ribs after the sugar melts, stir fry and collect juice, and then take it out of the pot and plate it.

Tips:

1. When adding vinegar and sugar, it is better to add less than more, and the ratio must be balanced. Any one of them will seriously affect the quality of finished products. Inexperienced friends can taste it while adding it. Generally speaking, vinegar can be added to a little pungent. Soy sauce is best with soy sauce, a little bit is enough, mainly for coloring;

Because there is a layer of starch outside the ribs, the juice in the pot will thicken immediately when put in the pot. At this time, keep stirring to prevent touching the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, then a sugar filament will be pulled between the ribs, and the juice will almost run dry. Otherwise, it will drain the juice and seriously affect the luster and taste of the finished product.

Practice of sweet and sour pork ribs 3 (traditional practice):

Recipe ingredients:

Four ribs, eggs, flour, cornmeal, salt, soy sauce, vinegar, sugar, tomato sauce, cooking wine, ginger, garlic, onion and pepper.

Production process:

1. First chop the ribs into half-inch long pieces (you can ask the seller to chop them for you when you buy them);

2. Boil a pot of boiling water, pour in the ribs after boiling, add salt and wine after boiling again, and constantly skim off the floating foam (the ribs made in this way will not produce odor that affects the sweet and sour taste). Cook for five minutes, turn off the fire, take out the ribs, let them cool, and then marinate them with salt, wine, pepper and monosodium glutamate for one hour;

3. Start mixing sauce to prepare fried ribs: put eggs and flour in a bowl and beat them evenly (not too much flour, thinner sauce, thicker than rice soup, otherwise there is no way to wrap them on ribs);

4. Put soybean oil in the pot, heat it to 70%, then change the fire, wrap the ribs in sauce, fry them in the pot until golden brown, and then take them out quickly. Wait until all the ribs are fried, then fry them all in the pot and then take them out of the pot;

5. Leave the bottom oil in the pot, add ginger and garlic, stir-fry the ribs quickly, add a little salt and soy sauce to taste, then pour wine and stir-fry twice, then add water (whichever is just over the ribs), vinegar (the vinegar put at this time is mainly to let the vinegar taste enter the bones of the ribs), a little brown sugar (if you like the special flavor of brown sugar), and finally cover the lid.

6. Wait until there is only half left in the water. At this time, because the vinegar and wine have almost evaporated after a long period of heating, it is necessary to season again, change the fire, put vinegar and ketchup (adding some sour taste will be more practical, of course, if the authentic hot and sour sauce cooked with hawthorn will be better), brown sugar, stir fry twice, add some wine, and continue to stir fry, because after that, stir fry quickly.

Tips:

1. If you want to save trouble, you can save the marinated ribs in the second step and the third step, so that although the ribs don't feel crisp outside and soft inside in your mouth, it will save a lot of things, but you should pay attention to putting more salt when seasoning for the first time;

When frying ribs, it's okay to fry them older, but don't fry them dark.

Sweet and sour pork ribs method 4 (the most convenient method):

Recipe ingredients:

Half a catty of pork chop, three spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of cooking wine, one spoonful of magic kitchen soup, and five swire rock candy.

Production process:

1. Wash pork chops and put them in the pot.

2. Stir the soy sauce, vinegar, cooking wine, magic kitchen soup and Taikoo rock sugar in a small bowl, then pour it on the ribs, add the water that covers the ribs, boil over high fire, and simmer over low heat until the soup is dry. Mix the ribs with the sauce dried at the bottom of the pot and serve.

Tips:

1. Pay attention to the heat, turn off the heat and stir when the juice is dry, otherwise the bottom of the pot will not be caramel but paste the pot;

2. The proportion of soy sauce, vinegar and sugar can be changed according to personal taste.

The characteristics of this dish:

Maybe it's the vinegar. The unsalted ribs are very slippery after being stewed in the pot. Adding rock sugar at the beginning not only plays the role of seasoning and coloring, but also produces a layer of sugar coke at the bottom of the pot, forming a burnt taste.