Accessories: sugar, vinegar, rice wine, salt and oil.

Practice: 1. Wash ribs, cut into pieces, and marinate with rice wine and salt;

2. The pot gets angry easily. Add some oil and heat to 60%. Add ribs and fry until light yellow.

3. Put oil in another pan, add sugar, tomato sauce, vinegar and salt, and stir to make juice;

4. Add the fried ribs, stir well and serve.

Second, Sichuan fragrant sugar cold ribs Ingredients: 400 grams of ribs

Accessories: 20g onion, ginger 10g, 4 cloves garlic, 20mL rice wine, 30mL vinegar, soy sauce 15mL, 40g sugar, 2g salt, 2g star anise 1, 2g white pepper, 2g chicken essence and 65438 sesame oil.

Practice: 1. Wash the ribs first, blanch them with boiling water, and take them out for later use;

2. Pour cold water into the pot, add onion, ginger, rice wine, star anise, star anise and sparerib, boil with high fire and stew with low fire 1 hour;

3. Mix sugar, vinegar and soy sauce, and keep the boiled juice;

4. Take a clean pot, pour the juice prepared in the previous process, add sugar, salt and white pepper, and boil it over high fire;

5. Add ribs and water to boil and bake for 20 minutes;

6. When the juice is sticky, evenly add garlic, chicken essence and sesame oil, and take it out of the pot.

Third, Cantonese-style sugar-cooled ribs Ingredients: pork chop, onion, pepper, yellow pepper, papaya

Accessories: high-concentration liquor, egg yolk, salt, starch, tomato juice, sugar, spicy fresh dew, vinegar and soy sauce.

Practice: 1. After cleaning the ribs, soak them in clear water for 30 minutes, soak them in blood, and turn over halfway;

2. Use a garlic press to grind papaya into papaya paste and put it in ribs. Pickling, pickling 1 hour, turning over halfway;

3. After curing, rinse the ribs with clear water, control the moisture, put salt, high-concentration liquor, water starch and egg yolk into the ribs, stir and cure for 30 minutes;

4. Wash onion, pepper and yellow pepper, cut into pieces, prepare sauce, and evenly coat ribs with water starch;

5. Heat the spicy griddle oil to 50% heat, add the spareribs and fry for about 10 second, then fry with slow fire until the surface of spareribs condenses and floats on the oil surface, and take out (about 5 minutes);

6. Fry it again with medium-high temperature oil, then drain the oil and put it in a bowl;

7. Pour the sauce and 1 bowl of clear water into the wok and cook it with slow fire until it boils;

8. Pour in the ribs and stir-fry evenly so that the juice is evenly wrapped on the ribs; Pour in onion, stir-fry red and yellow pepper slices for a while, and serve.

Fourth, Zhejiang-style sugar-cooled ribs Ingredients: ribs

Accessories: chopped green onion, ginger foam, soy sauce, edible oil, sugar, vinegar, rice wine and salt.

Practice: 1. Wash and chop the ribs into 3 cm long pieces, blanch them with boiling water, scoop them up and put them in a basin, add salt and marinate them with soy sauce.

2. Add oil to the wok until it is 60% hot, fry the ribs until they are light yellow, and take them out;

3. Heat the temperature to 80%, then fry the ribs in the pot until they are orange.

4. Leave a small amount of oil in the wok to boil, add the onion and saute the ginger foam;

5. Add a proper amount of water, soy sauce, vinegar, sugar and rice wine into the pot, and pour the ribs to boil;

6. Simmer with warm fire until the juice is thick and the ribs are cooked. Pour cold oil into the hot pot and serve.