Roasted ribs are the best way to cook sweet and sour pork chops. When buying, let the butcher chop the ribs into small pieces of about 2 cm (the knife at home is too dull to chop well). 1, clean the small row with warm water and drain it. 2. Add rice wine, onion, ginger, salt and starch to the small row, and mix well, then add an egg white, and mix well for later use; 3, put the right amount of oil in the pot, burn it to 80% heat, fry it in small rows, stir fry constantly, fry until the small rows are golden yellow, and drain the oil for later use; 4. Leave a little oil in the pot, add one part of sugar (preferably maltose), two parts of vinegar and two dried peppers, and stir until it is frothy and sticky. Pour it into a small row and stir fry until all the juice is rolled onto the small row. Sprinkle a small handful of white sesame seeds and a little flavor. When the pot is loaded, remove the onions, ginger and peppers. Lettuce can be used at the bottom. This dish is golden in color, sweet and sour. It is an appetizer and can be eaten as a cold dish. Contrary to several people upstairs, when I cooked this dish, I did not blanch the small rows, but directly fried the small rows in the oil pan until golden and cooked. Stir-fry the pulp until the juice is dry. The name of the dish is the characteristics of Shanghai cuisine. The raw materials of Shanghai cuisine are pork ribs 25og, a little tomato sauce, sugar 25g, vinegar 2O g, cooking wine 1O g, salt 3g and oil 1OOO g.. Production process ① Wash the ribs and marinate them with cooking wine and salt. (2) set fire to the pot, put oil to 60% heat, add ribs and fry until golden brown, and take them out; ③ Put the oil in the bottom of the pan, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add the fried spareribs, stir fry until the soup is evenly hung. Add two teaspoons of sugar, a little salt (soy sauce is also acceptable), and tomato sauce is used for coloring, not too much. You should use aged vinegar and add it before cooking, so that it will have a fragrance. The name of the dish, sweet and sour pork ribs, belongs to Zhejiang cuisine, which is golden and crisp outside and tender and fresh inside. Sweet and sour slightly salty. Raw gluten160g, water-borne fungus 26g, clean bamboo shoots (Yulan tablets) 220g, and green and red persimmons 22g each. Seasoning sesame oil 600g (actual consumption 110g), white soup 40g, dry starch10g, wet starch10g, white sugar 80g, vinegar oil 80g, vinegar 30g, Jiang Mo/kloc-0g. In the production process (1), the gluten is pressed into 0.5 cm thick slices and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and wrap gluten strips evenly on them from top to bottom to prevent them from loosening. Leave it for 5 ~ 6 minutes after winding, and let it stick firmly. Then put it in a boiling pot with chopsticks, cook it on slow fire for about 30 minutes, take it out and put it in cold water, and slowly take out the chopsticks. (2) Cut the gluten into sections with a width of 1.3 cm, put it in a bowl, add soy sauce and mix well, then squeeze it a little and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into strips with a length of 3 cm, a width of 1 centimetre and a thickness of 0.5 cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed, which looks like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the wooden ears and cut them into filaments together. (5) Put the shredded auricularia in a bowl, add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. to make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70-80% on a strong fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to Wanghuo, add sesame oil (30g), heat it to 50-60%, add shredded green pepper, red persimmon and Jiang Mo, stir-fry a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil. The name of the dish is Zhejiang cuisine, which belongs to sweet and sour pork ribs. The red butter is bright and looks like pork ribs. It is tender on the outside, sweet and sour, and it is often not greasy. It is healthy and healthy. Raw gluten160g, water-borne fungus 26g, clean bamboo shoots (Yulan tablets) 220g, and green and red persimmons 22g each. Seasoning sesame oil 600g (actual consumption 110g), white soup 40g, dry starch10g, wet starch10g, white sugar 80g, vinegar oil 80g, vinegar 30g, Jiang Mo/kloc-0g. In the production process (1), the gluten is pressed into 0.5 cm thick slices and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and wrap gluten strips evenly on them from top to bottom to prevent them from loosening. Leave it for 5 ~ 6 minutes after winding, and let it stick firmly. Then put it in a boiling pot with chopsticks, cook it on slow fire for about 30 minutes, take it out and put it in cold water, and slowly take out the chopsticks. (2) Cut the gluten into sections with a width of 1.3 cm, put it in a bowl, add soy sauce and mix well, then squeeze it a little and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into strips with a length of 3 cm, a width of 1 centimetre and a thickness of 0.5 cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed, which looks like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the wooden ears and cut them into filaments together. (5) Put the shredded auricularia in a bowl, add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. to make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70-80% on a strong fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to Wanghuo, add sesame oil (30g), heat it to 50-60%, add shredded green pepper, red persimmon and Jiang Mo, stir-fry a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil.