Practice one

Ingredients: 500 grams of pork ribs, soy sauce, red pond (or sugar), red vinegar, green onions, ginger, vegetable oil, etc.

Operation

Preparation

Preparation: one catty of small pork ribs, chopped into three or four centimeters square of the little pieces, washed and blanch in boiling water to remove the blood froth, and then washed and drained, with wine, fine salt, cornstarch and pepper, monosodium glutamate marinade. Fine white flour half a bowl, cracked into an egg, add a small amount of water (about one-half of the amount of flour), into a uniform flour paste, and add a small amount of fine salt in the flour paste.

Making: When the oil pot is on high heat, use bamboo chopsticks to hold the marinated pork ribs in the batter and roll them around to cover the top of the lake, then quickly put them into the hot oil and fry them until they are golden brown, and then use a slotted spoon to drain the oil. Wash the pot and then add a small amount of oil, put two cloves of garlic, ginger two slightly stirred, add a small bowl of soy sauce and vinegar and juice (soy sauce and vinegar ratio of about 2:1), and add a small spoon of sugar, burn evenly and add the fried ribs juice (juice can be added to a small amount of cornstarch to thicken the sauce) can be mounted on a plate sprinkled with scallions.

Practice 2

Dish name: sweet and sour pork

Cuisine: Sichuan

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

Raw material:400g of pork ribs. 25 grams of cooked sesame seeds. Salt 2 grams, pepper 2 grams, [url wine 15 grams, 10 grams of ginger, 10 grams of green onion, 500 grams of vegetarian oil, 150 grams of fresh broth, 50 grams of vinegar, 100 grams of red pond (or white sugar), 10 grams of sesame oil.

Production process: 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 to the meat away from the bone, take out the ribs. Pan set on high heat, the oil heated to 180 ° C into the ribs fried golden brown 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 and mix well that is complete.

Remarks

Sweet and sour spare ribs is a very famous Sichuan cold dishes, using the cooking method of deep-fried harvest, belonging to the sweet and sour flavor, amber and oil, dry and moist, sweet and sour mellow, it is an excellent wine dishes or appetizers.

First go to the market to buy the right amount of pork ribs, (we do sweet and sour pork ribs when we do a lot at a time, one is like to eat, the second is to do more to save time, the third is that this dish belongs to the quality of the quantity of better varieties.) Let the boss help you chop it into small pieces, so that you don't have to go home and bother yourself, and it hurts your knife. Then prepare some ginger and green onion, pepper, salt, sugar, vinegar and other seasonings.

boil water in the pot, put the ribs under the pot to cook, add ginger and onion, pepper, cooking wine, boil and beat the foam, continue to switch to medium-low heat to cook to the ribs on the meat can be off the bone can be fished out and drained of water (the hotel generally do not have to cook, but after the water steamed, so that the meat flavor is more intense, but to have the conditions - a long time with a steamer basket steamed)

Then pot set up a small section of the meat, so that the meat is more concentrated, but to have conditions - with a steamer basket steamed for a long time)

Then set the pot on the fire, put the oil burned to seventy percent of the heat (the oil surface began to smoke), under the ribs fried to brown red out. Pour the oil out, wash the pot, and then add soup and salt, sugar seasoning (slightly salty and sweet), sugar coloring (with sugar and oil to fry until brownish-red made of water, if you will not, you can add soy sauce (but blackened) or cola), into the spare ribs, with a small and medium fire until the soup is almost dry, add vinegar and stir-fry until the juice is bright oil, drizzle a little sesame oil and turn it can be its pot.

This time must hold back, not yet cool all sweep clean, then cool more delicious sweet and sour pork will not exist. In addition, you can also sprinkle a little white sesame seeds on the plate after the pot.