Exercise 1

Ingredients: 500g of ribs, soy sauce, white sugar, red vinegar, onion, ginger, vegetable oil, etc.

operate

Preparation: Chop a catty of ribs into small pieces 3-4 cm square, wash them, boil them with water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, fine salt, cornflour, pepper and monosodium glutamate. Beat in an egg, add a small amount of water (about half the amount of flour), and mix them into a uniform flour paste.

Production: After the oil pan fire, wrap the marinated ribs in the batter with bamboo chopsticks and wrap them on the lake, then quickly fry them in hot oil until golden brown, and drain the oil with a colander. After the pan is cleaned, add a little oil, add two pieces of garlic and two pieces of ginger, stir fry slightly, add half a bowl of mixed sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1), and add a little oil.

Exercise 2

Name of dish: sweet and sour pork ribs

Gourmet: Sichuan cuisine

Features: bright red color, dry and moist, sweet and sour.

Ingredients: 400 grams of ribs. 25g cooked sesame seeds. 2g salt, 2g pepper, [website wine 15g, ginger 10g, onion 10g, vegetable oil 500g, fresh soup 150g, vinegar 50g, sugar 100g, sesame oil 10g.

Production process: chop the ribs into 5cm pieces, 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, put them into a cage and steam until the meat and bones are separated, and take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well.