Method 1

Dish name: Sweet and Sour Pork Ribs

Features: bright red color, dry and moist flavor

Ingredients: Pork Ribs 500 grams, soy sauce, brown sugar (or white sugar), red vinegar, green onion, ginger, vegetable oil, etc.

Sweet and sour pork ribs

Preparation: One pound of short ribs, chopped into three or four centimeter squares Wash the small pieces, add boiling water to remove the blood foam, then wash, drain the water, and marinate with cooking wine, fine salt, cornstarch, pepper, and MSG. Take half a bowl of refined white flour, crack in an egg, and add Add a small amount of water (about one-half of the amount of flour) to form a uniform flour paste, and add a small amount of fine salt to the flour paste.

Preparation: After the oil pan is heated to medium heat, use bamboo chopsticks to Roll the marinated short ribs in the batter and coat them with noodles. Then quickly fry them in hot oil until golden brown. Use a slotted spoon to pick up and drain the oil. After cleaning the pot, add a small amount of oil and add two cloves of garlic. Slightly stir-fry two slices of ginger, add half a bowl of soy sauce and vinegar mixture (the ratio of soy sauce and vinegar is about 2:1), and add a small spoonful of white sugar, stir evenly, then add the fried short ribs to reduce the juice (reduce the juice) You can add a small amount of cornstarch to thicken it), and sprinkle with chopped green onion when serving.

Method 2

Dish name: Sweet and sour pork ribs

Features: red color Bright, moist dry aroma, sweet and sour taste.

Ingredients: 450 grams of pork ribs. 20 grams of cooked sesame seeds. 3 grams of salt, 5 grams of pepper, 20 grams of cooking wine, 10 grams of ginger, 10 grams of green onions, 500 grams of vegetable oil, 150 grams of fresh soup, 50 grams of vinegar, 100 grams of brown sugar (or white sugar), and 10 grams of sesame oil.

Preparation: Cut the pork ribs into sections about 5 cm long, put them into boiling water, remove them and put them into a steaming basin. Add salt, pepper, cooking wine, ginger, green onions and fresh soup into a cage and steam until the meat is cooked. When off the bone, remove the ribs. Put the pot on a high fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the oil, stir-fry the sugar juice, add fresh soup, add the ribs and sugar over low heat to reduce the juice, the soup will be dry When the time comes, add vinegar, wait for the bright oil to heat up, pour sesame oil on it, put it on a plate and let it cool, remove the sesame seeds and mix well.

Method 3

Dish name: Sweet and Sour Pork Ribs

Features: bright red color, sweet and sour, appetizing and good for the spleen.

Ingredients: 500 grams of pork ribs, appropriate amounts of minced onion, minced ginger, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt.

Preparation: ① Wash the ribs and chop them into 3 cm long sections, blanch them in boiling water, take them out and put them in a basin, add salt and soy sauce to marinate them.

② Heat the wok with oil until it is 60% hot, fry the ribs until light yellow and take them out; heat the oil to 80%, then fry them until they are golden brown and take them out.

③ Heat a little oil in the wok, add chopped green onion and minced ginger and sauté until fragrant. Add appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pour in the ribs, bring to a boil and simmer over low heat until the soup thickens. , the ribs are cooked, drizzle with cooked oil, and serve.

Method 4

Ingredients: One pound of pork ribs cut into sections, three tablespoons of sugar, four tablespoons of vinegar, two tablespoons of soy sauce, four green onions, cut into sections, one old ginger Small pieces, a clove of garlic, sliced ??into slices, a tablespoon of starch, add water to make gravy, an appropriate amount of salt and MSG

Method: 1. Pour the ribs through boiling water to remove any blood foam, remove and drain for later use.

2. Heat the oil in the pot until it is 70% hot, fry the pork ribs to dry out the moisture and then fry them until they are slightly brown.

3. Add soy sauce, soaked chili segments, ginger and garlic slices and stir-fry briefly.

4. Add about two kilograms of water, bring to a boil, then cover and reduce to low heat and cook for about an hour.

5. When the soup is almost dry, add vinegar, sugar and green onions and mix well.

6. Thicken the soup, spread it evenly, remove from the pot and serve.

Method 5

1 pound of piglet ribs, 75 grams of rock sugar (white sugar is also acceptable), 25 grams of soy sauce (including 15 grams of light soy sauce and 10 grams of dark soy sauce), 50 grams of vinegar , 25 grams of cooking wine, 15 grams of green onions, 5 grams of cooked sesame seeds, 15 grams of ginger slices, appropriate amount of oil and salt

Method:

1. Chop the pork ribs into 5 cm long pieces Section (can be done by the meat stall staff), boil in boiling water to remove the blood

2. Boil the ribs and add cooking wine, light soy sauce, ginger and green onion for 20 minutes

Sweet and sour pork ribs < /p>

5. Pour oil into the pot and heat it to 70% heat. Fry the ribs until golden brown (use high heat and do not take too long to avoid the meat becoming hard).

6. Leave the bottom in the pot. oil, boil the rock sugar, add the broth for steaming the ribs (the heat should be low, the sugar should not be mushy, add from the side of the pot to avoid splashing when adding the soup), dark soy sauce, vinegar, salt, add the ribs and cook for a few seconds Minutes

7, when the soup thickens, add a few drops of vinegar to the pot and sprinkle with sesame seeds.

Method 6

Ingredients: 500 grams of pork chops, 1 green pepper and 1 egg yolk each, walnut kernels, dried longan, soy sauce, vegetable oil, rice wine, sugar, white vinegar, tomato paste, Appropriate amounts of starch and sesame oil.

Preparation method:

1. Cut the pork chops into pieces, blanch them and marinate them in rice wine and soy sauce for 30 minutes; crush the walnuts, cut the dried longans into thin pieces, and cut the green peppers into pieces.

2. Heat the oil in the pot, drain the green peppers, dip the short ribs in starch, and deep-fry them until cooked through.

3． Mix the sugar, vinegar, tomato sauce and marinated short ribs sauce evenly, heat the oil in a pot, pour the sauce and bring to a boil over high heat. Add the short ribs, green peppers, walnut kernels and dried longan, stir well and serve. Method 7 Ingredients: 2 pounds of ribs, ginger, 1 piece of green onion

Accessories: Edible oil, vinegar, dark soy sauce, sugar, salt and cooking wine

Method:

1. Put the purchased Wash the ribs and chop them into finger-sized pieces

2. Prepare a piece of ginger and smash it with a knife;

3. Heat the ribs and ginger in an appropriate amount of cold water. Go through water to remove the blood foam. Stew until cooked.

4. Drain the stewed ribs and set aside.

5. Then put the ribs into the oil pan and deep-fry until fried and set aside;

6 .Secret sauce - 1 spoon of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, 5 spoons of water. Just make the sauce according to this ratio. The amount of sauce should be adjusted according to the number of ribs you have.

7. Heat the pan and sauté the onions and ginger

8. Pour in the pork ribs and stir-fry

9. Pour in the prepared sauce

< p>10. Bring to a boil over high heat, then reduce to low heat to reduce the juice. Be sure to stir-fry constantly to avoid burning the pan, and then serve.

Simple method 1. First prepare the pork ribs with a little fat (I think they are all thin) Not as delicious as this), prepare as much as you want, and ask the meat seller to chop it for you;

2. Add water and appropriate amount of salt and cook the ribs until medium done. If you have enough time, you can cook them in a rice cooker. ;

3. Take out the pork ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil, because frying the pork ribs will produce oil) and stir-fry, first pour in the rice wine and stir-fry. When the wine is fragrant, add soy sauce and stir-fry until the sauce is fragrant. Then pour the soup into the pot. Don't pour too much at one time. Stir-fry again. Stir-fry a few more times. When the sauce is half dry, add the sugar water and vinegar that suit your taste. , stir-fry until the juice dries quickly and serve.

Notes:

1. You can add more rice wine and soy sauce for coloring. The soy sauce must be added later, and don't fry for too long, because it will easily burn the pot, so MSG must not be added

2. Be sure to stir-fry more, so that the color of the ribs will be even and beautiful;

3. The characteristics of this method are that the steps are simple and delicious. In addition, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onions. It really serves multiple purposes.

It has various cooking methods, unique tastes and extremely high nutritional value. It is also deeply loved by people and is a homely dish.

Remarks:

Sweet and sour pork ribs are cooked using deep-fried cooking method, which is of sweet and sour flavor. The amber is shiny and the dry aroma is moist.

Sweet and sour pork ribs are fried. The pork ribs are sweet, sour and mellow, making it an excellent dish to accompany wine or as an appetizer.

First go to the market and buy an appropriate amount of pork ribs. (When we make sweet and sour pork ribs, we cook a lot at one time. First, we like to eat it. Second, it saves trouble when cooking more. Third, this dish is larger in quantity and better in quality. ). Ask the boss to chop it into small pieces for you, so that you don’t have to worry about getting home and hurting your knife. Prepare some ginger, green onion, pepper, salt, sugar, vinegar and other condiments.

Boil water in a pot, put the ribs in the pot and cook, add ginger, green onion, pepper and cooking wine. After boiling, beat off the foam and continue to cook over medium-low heat until the meat on the ribs can be removed from the bones. Take it out and drain the water (restaurants generally do not need to boil it, but steam it after boiling the water, so that the meat tastes stronger, but there are conditions - use a steamer to steam for a long time)

Then put the pot on the fire , heat the oil until it is 70% hot (the oil surface starts to emit green smoke), fry the spareribs until brown and red, take them out. Pour out the oil, clean the pot, then add soup, season with salt and sugar (slightly salty and sweet), and add sugar to color (add sugar, add oil and stir-fry until brown and add water to make it. If not, you can add soy sauce (but it won’t be too hot). Black) or cola), add the ribs, cook over medium-low heat until the soup is almost dry, add vinegar and stir-fry until the juice is reduced and the oil is bright, pour in a little sesame oil, stir well and put it in the pot.

Be sure to hold back at this time and don’t clean up all the pork before it’s cool, otherwise the sweet and sour pork ribs that will be more delicious after cooling will no longer exist. In addition, you can also sprinkle a little white sesame seeds on the plate after cooking.

To add, change the white sugar to brown sugar or rock sugar, so that the color of the dish will be brighter.

Warm reminder: It is high in sugar and protein, so it has high calories and should be eaten in appropriate portions.