Ingredients: 500 grams of pork ribs, soy sauce, brown sugar (or white sugar), red vinegar, green onions, ginger, vegetable oil, etc. [5] Preparation: one catty of small ribs, chopped into three or four centimeters square small pieces, washed and then blanch in boiling water to remove the blood froth [6], and then rinsed, drained, and marinated in cooking wine, fine salt, cornstarch, pepper, monosodium glutamate. Half a bowl of fine white flour, crack an egg, add a small amount of water (about one-half of the amount of flour), mix into a homogeneous flour paste, and add a small amount of fine salt to the flour paste. Sweet and Sour Spare Ribs Other Series(15pcs) Preparation: Heat oil in a pan on medium high heat, use bamboo chopsticks to hold the marinated spare ribs in the batter and roll them in the batter, then quickly put them into the hot oil and fry them until golden, then use a slotted spoon to drain off the oil. Wash the pot and then add a small amount of oil, into the two cloves of garlic, ginger two petals slightly stirred, add a small bowl of soy sauce and vinegar sauce (soy sauce and vinegar ratio of about 2:1), and add a small spoon of sugar, burned evenly and add the fried pork ribs juicing (juicing can be added to a small amount of cornstarch to thicken the sauce) can be mounted on a plate sprinkled with scallions. practice two raw materials: pork ribs 450 grams. 20 grams of cooked sesame seeds. Salt 3 grams, pepper 5 grams, [url wine 20 grams, ginger 10 grams, 10 grams of green onions, 500 grams of oil, 150 grams of fresh soup, 50 grams of vinegar, brown or white sugar 100 grams, 10 grams of sesame oil.　Production: pork ribs chopped into long about 5 cm section, into the boiling water out of the water, fished out into the steaming pot, add salt, pepper, cooking wine, ginger, green onions, fresh broth into the cage steaming until the meat away from the bone, take out the ribs. pot on a high flame, the oil heated to 180 ° C into the ribs fried golden yellow fish out, under the veggie oil hot, fried sugar juice, add fresh soup, under the ribs, sugar with micro-fire juice, soup will be dry, add vinegar, to be bright oil from the pot, drizzled with sesame oil, plate to cool, withdrawal of sesame seeds mixed well that is complete. Practice three raw materials: pork ribs 500 grams, minced green onion, minced ginger, soy sauce, peanut oil, sugar, vinegar, cooking wine, salt each appropriate amount.　Preparation: ① ribs cleaned and chopped into 3 cm long section, with boiling water for a while, fish out and put in a pot, add salt, soy sauce marinade to taste.　② frying pan oil to 60% hot, under the ribs fried to light yellow out; oil temperature heated to 80%, and then fried to golden yellow out of the pan.　③ frying pan to stay a little oil hot, into the chopped onion, ginger, burst incense, add the appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pour the ribs, boil and simmer until the soup is thick, ribs are cooked, drizzle cooked oil, out of the pot can be. Practice four pork ribs a catty chopped section, three tablespoons of sugar, four tablespoons of vinegar, two tablespoons of soy sauce, four green onions, cut into sections, a small piece of ginger, a clove of garlic, are sliced, a tablespoon of cornstarch, add water to thicken the sauce, salt salt 1, will be the pork ribs over the boiling water to remove the blood froth, fished out and drained for use.　2, the pot of oil to seventy percent heat, under the ribs burst dry moisture and then burst until light brown.　3, into the soy sauce, pickled chili pepper, ginger and garlic slightly fried.　4, add about two pounds of water, boil and cover with a small fire for about an hour.　5, until the soup is almost dry, under the vinegar, sugar, scallion shovel.　6, thickening after shoveling, start the pot to plate that is complete. Practice five pork ribs 1 catty, rock sugar (white sugar can also be) 75 grams, 25 grams of soy sauce (including 15 grams of soy sauce, 10 grams of soy sauce), 50 grams of vinegar, 25 grams of cooking wine, 15 grams of scallion, cooked sesame seeds 5 grams of ginger 15 grams of oil, salt to the right amount of practice: 1, pork ribs chopped into a 5-centimeter-long section (can be completed by the meat stall personnel), put in boiling water to boil off the blood water, boiled ribs with cooking wine, soy sauce, ginger, scallion yards taste 20 minutes 3, ribs on the pot steamed crispy (about 30-40 minutes) materials: 4, steamed ribs picked out to be used, broth out of the ginger and green onions to be used 5, the pot of oil burned to 7 into the heat of the ribs into the frying until golden (with high heat, do not be too long to avoid the meat hardened) 6, the pot to stay in the bottom of the oil, will be placed in the rock sugar to simmering, add the broth of the steaming pork ribs (the fire should be small, the sugar do not boil paste) (the fire should be small, sugar do not boil paste, add soup from the side of the pot to avoid splashing out), soy sauce, vinegar, salt, into the ribs to burn a few minutes 7, to be thick soup drops of vinegar pot, sprinkle sesame seeds can be. Practice six Ingredients: 500 grams of pork chops, green peppers, egg yolks, walnuts, dried longan, soy sauce, vegetable oil, rice wine, sugar, white vinegar, ketchup, cornstarch, sesame oil, each appropriate amount.　Method: 1. Pork chops cut into pieces, boiled with rice wine, soy sauce marinade for 30 minutes; walnuts crushed, longan dry cut into thin pieces, green pepper cut into pieces. 2.　2. pot of oil hot, green peppers drained after oil, chops dipped in cornstarch, into the frying pan fried.　3. sugar, vinegar, ketchup and marinade sauce marinade chops mix well, pot of oil heating, pour the sauce over high heat to boil, add chops, green pepper, walnuts, dried longan, stir fry can be up. Practice seven Ingredients: 2 pounds of ribs ginger 1 piece of scallions Accessories: cooking oil vinegar soy sauce sugar salt cooking wine sugar vinegar pork ribs practice practice: 1, wash the bought ribs, chopped into a finger-sized pieces 2, prepare a piece of ginger, patted with the side of the knife; 3, put the ribs and ginger into the appropriate amount of cold water to heat up, overwater to remove the blood foam. Stew until 7 mature.　4, the stewed ribs drained and spare 5, and then the ribs into the frying pan on medium heat, fried and spare; 6, the secret sauce - 1 tablespoon of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, 5 spoons of water, according to this ratio of good flavor sauce on it, how much sauce according to how much of your ribs to adjust the 7, start the pan popping aroma of onions Ginger 8, Pour into the ribs stir-fry 9, pour into the adjusted sauce 10, large fire boil to small fire Juice must be constantly stirring to avoid paste pot, close the pan out of the pot la practice eight 1, the first to prepare a little fat ribs (some people feel that all the skinny did not taste good), how much you want to eat on the preparation of how much, you can ask the meat master to chop it for you; 2, pork ribs plus water with the right amount of salt to cook to 80% of mature time, if there is enough time to use the electric rice burger cooker; 3, fish out the ribs ( Soup standby), drain and put into the frying pan (not too much oil, because the fried ribs will also be out of oil) stir fry, first pour into the yellow wine stir fry wine, then add soy sauce stir fry soy sauce, and then pour soup into the pot, do not pour too much at a time, and then stir fry, pour and stir fry a few times, and the last stir fry to the juice is half-dry, add sugar and vinegar that suit your tastes, and stir fry until the juice is almost dry on the fashion plate.　Note: 1, soy sauce can put more yellow wine, color. Soy sauce must be put a little later, and do not fry for too long, because it is easy to paste the pot, must not put MSG; 2, must be more stir-fry, so that the color of the ribs will be uniform and nice; 3, the characteristics of this practice is simple steps, and taste. Also, the extra soup can be cooked small dishes, and sprinkle some green onions can be directly drink, it is really a multi-purpose ah.　The practice is diverse, the taste is unique, the nutritional value is very high, but also loved by people, is a home cooking. Practice nine Raw materials: 500 grams of pork chops, 50 grams of flour, 60 grams of wine, 50 grams of soy sauce, 90 grams of sugar, 80 grams of vinegar, green onion, cornstarch and sesame oil. Sweet and sour pork production: production illustration ① chop the pork chop into small pieces of about l inch long, mix with 20 grams of shaoxing wine and salt, and then mix with the appropriate amount of cornstarch, flour and water moderately. ② 35 grams of soy sauce, sugar, vinegar and shaoxing wine, raw flour water with water to make a sauce for spare. ③ hot pot, the oil, to six mature, the pork chops into the frying pan piece by piece until the crust out, set aside the sticking, pick up the crumbs, the oil temperature rises to seventy percent, and then the ribs under the pot to repeat the frying until the shell crispy and fish out. ④ the original pot to stay a little oil, put the shallots burst incense and fished away, that is, the ribs into the pot, quickly adjusted gravy into the pot, continuous stir-fry, drizzle the sesame oil can be.　[7] Practice ten Ingredients: Main ingredients: pork ribs (large rows) 5000 grams Seasonings: 70 grams of salt, 500 grams of sugar, 10 grams of monosodium glutamate (MSG), 15 grams of paprika, 25 grams of vinegar Practice: 1. raw materials to choose: choose to remove the ribs of the rib hard bone, leaving the rib tip of the pork sub ribs.　2. Raw materials finishing: in the ribs left behind when the tip of the ribs (commonly known as brittle bone, slightly with lean meat) and then a knife will be each rib tip one by one, respectively, and then cut into four square blocks, the size of each piece of 1-1.3 centimeters.　3. marinade: the chopped ribs, and then in proportion to the salt (summer marinade 4 hours), repeated mixing, marinade 8-12 hours, so that the bones of the meat red for good.　4. deep-frying: the tea oil boiling (temperature 110-120 ℃), the bone billet into the tea oil pot frying (according to the amount of tea oil, 4 parts of 1 part of the bone is appropriate), fried into a golden brown when the fish, pour out the tea oil, and then wash the pot.　5. copy: in the pot to 200-250 grams of water (according to the raw materials), the chili peppers in the pot to boil a few open (out of the spicy flavor), and then put sugar, monosodium glutamate (MSG). After stewing the salty sugar sauce, and then all the fried ribs into the pot and mix, and then pour the vinegar on the ribs and mix for a minute out of the pot is the finished product.