Collection of recipes for sweet and sour pork ribs 1 Ingredients: Chopped pork ribs (put in the refrigerator for about 1 hour, easy to chop) Ingredients: sugar, vinegar, soy sauce, appropriate amount of sesame seeds 1. Put in a wok Add water, bring to a boil, pour in the pork ribs and simmer once more to remove the blood foam. Remove the ribs. 2. Put two small bowls of water into the wok again, pour in the ribs, add sugar, vinegar and soy sauce, bring to a boil over medium heat, stir-fry in between until the water is dry and the oil appears. Add sesame seeds and stir-fry until fragrant. Ready to plate. 2 Main ingredients: Pork chop seasoning: 1 egg, vinegar, refined salt, dry starch, cooking oil, sugar, tomato pulp, cooking wine, soy sauce 1. Wash the pork chop and cut it into 1 cm thick slices. Cut into long strips, put in a bowl, add cooking wine, refined salt, soy sauce, egg liquid, dry starch, mix well and sizing until ready to use. 2. Heat the wok over medium heat. When the cooking oil is 50% hot, add the ribs one by one and fry until they are seven times cooked. Remove and drain the oil. When the oil temperature in the original pot rises to 70% hot, fry the steak again until golden, remove and drain. 3. Stir-fry briefly, add an appropriate amount of water, refined salt, sugar, vinegar and a small amount of water starch, pour in the fried pork ribs, cook until the marinade is thick and tightly wrap the ribs, pour a little freshly burned oil, and it is ready to serve. Pot and plate. Note: When frying tomato sauce in an oil pan, the oil temperature should be low and the heat should not be high, because the tomato sauce is easy to burn. In addition, if you use cooked lard, the taste will be more fresh. 3 Ingredients: Pork ribs, ginger, dry starch, soy sauce, vinegar, salt, cooking wine (if not available, other white wine will also work), sugar, cooking oil Method: 1. Cut the ribs into 4 cm long sections, add a little salt and mix with cooking wine Mix well (don’t use too much salt, just 2/3 of the normal amount, too much will affect the sweet and sour taste). 2. Coat the mixed pork ribs with an even layer of dry starch, and then put in oil that has been heated to 80% Fry in the pot until light** remove and set aside. (You can taste the saltiness of the ribs at this time. If it is too light, you can add salt later in the cooking, so it is better to add less salt than too much before) 3 , cut the ginger into fine pieces, put oil in the pot, when it is 60% hot, add the chopped ginger, sauté and then add vinegar, sugar and soy sauce. After the sugar melts, add the fried pork ribs. After stir-frying until the juice is reduced, you can remove the pot and put it on the plate. Note: When adding vinegar and sugar, it is still the same saying, err on the side of less than too much. The proportion must be balanced. Adding too much of either will seriously affect the quality of the finished product. . You can taste it as you add it. Generally speaking, it is OK when the vinegar is added until it is a little pungent. It is best to use dark soy sauce for soy sauce. A little bit is enough, mainly for coloring. Since there is a layer of starch on the outside of the ribs. , so when you put it in the pot, the juice in the pot will thicken immediately. At this time, you need to stir-fry constantly to prevent it from sticking to the pot. The juice must be dried up. When you see that the bottom of the pot is basically filled with oil, then add the ribs to the ribs. When a sugar thread separates from the ribs, the juice will be almost gone. Otherwise, the juice will not dry up, which will seriously affect the gloss and taste of the finished product. 4 1. When buying ribs, choose ones with more meat and less oil. Ask the vendor to chop them into even sections for you. 2. Clean the ribs when you get home. If there is oil on them, tear them as clean as possible, otherwise they will be greasy after cooking. 3. After draining the water, pour it into a pot of boiling water. The water should be enough to cover the ribs. Then take a piece of ginger and throw it in (to remove the fishy smell). Pour in the young and old and pump it in. Don't use too much dark soy sauce, just let the water in the pot turn slightly yellow. Add more salt, then cover the pot and cook. 4. Bring to a boil over high heat, then turn to medium to low heat and simmer for forty or fifty minutes. After the ribs are almost soft, pick up the ginger and use the highest heat to collect the water. When the water reaches one-third of the ribs, throw a large handful of rock sugar into the pot and use a spatula to keep shoveling until the rock sugar melts. And stick to the ribs evenly. If you have less water, don't add rock sugar but add white sugar, so as not to prevent the rock sugar from melting and affecting the taste and color. Note: Add a little more sugar to make the color brighter. Next, pour a tablespoon of vinegar into the pot, stirring constantly until the water dries up, then remove from the pot.

A plate of fragrant sweet and sour pork ribs is ready. The operation is simple and the ingredients are simple 5. 1. First prepare the pork ribs with a little fat (I think the lean ones are not as delicious). Prepare as much as you want. You can call the meat chef. Chop it for you; 2. Add water to the ribs and an appropriate amount of salt and cook until cooked. If you have enough time, you can use a rice cooker to cook it; 3. Take out the ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil) , because fried pork ribs will produce oil) Stir-fry, first pour in rice wine and stir-fry to get the aroma of wine, then add soy sauce to stir-fry to get the aroma of sauce, then pour soup into the pot, don't pour too much at one time, stir-fry again, pour more and stir-fry a few times Stir-fry for the last time until the juice is half dry, add sugar water and vinegar that suit your taste, stir-fry until the juice is almost dry and serve on the plate. Note: The soy sauce must be added later, and do not fry for too long, because it is easy to burn the pot. Do not add MSG. 6 Ingredients: Pork ribs (small ribs) have a better taste 1. Cut the ribs into pieces, add water, and then use warm water Rinse once and drain. 2. Add a little more oil to the pot, sauté the ginger slices until fragrant, and at the same time pour the ribs down and fry. At the same time, add cooking wine, a little soy sauce, and sugar, and stir-fry together. When the meat color turns golden red, add water to cover the ribs. Add water at the same time. The ingredients also include white sugar (more sugar) and balsamic vinegar (not white rice vinegar, but brown balsamic vinegar). Don’t be stingy with the vinegar, otherwise the result will be too sweet and will be greasy. 3. After bringing it to a boil over high heat, turn to low heat and simmer. Don't be impatient, wait for the juice to drain slowly, stir it a few times in the middle, and be patient until the end. The soup will dry up, and the thick syrup will hang on the ribs. It will be full of color and aroma. Take it out and take a bite, and the taste will be the same. Best note: You can make the thick sauce of sweet and sour pork ribs without thickening it, as long as you use enough ingredients, the right proportion and the right heat. Don't make too much soup for sweet and sour pork ribs, otherwise there won't be enough sugar or the heat will be insufficient. What is the best heat level? After serving, use chopsticks to pick up the ribs. When the ribs are removed from the plate, the thick juice will stick to the ribs, forming a sugar thread that seems to be able to pull out the silk, but in fact it will not pull out the silk. This is the level of juice. For the best. 7 Ingredients: Short ribs, sugar, balsamic vinegar, eggs, flour, onions, ginger, garlic, cornstarch, and pepper. Preparation: 1. Cut the spare ribs into small square pieces, wash them, and boil them under boiling water to remove any blood foam. , then wash, drain, and marinate with cooking wine, fine salt, cornstarch, pepper, and MSG. 2. Take half a bowl of refined white flour, crack in an egg, add a small amount of water (about half the amount of flour), mix into a uniform flour paste, and add a small amount of fine salt to the flour paste. 3. After the oil pan is heated, use bamboo chopsticks to hold the marinated short ribs, roll them in the flour batter, then quickly fry them in hot oil until golden brown. Use a slotted spoon to pick up the marinated short ribs and drain the oil. 4. After cleaning the pot, add a small amount of oil, add two cloves of garlic and two cloves of ginger and stir-fry briefly. Add half a bowl of soy sauce and vinegar mixture (the ratio of light soy sauce to vinegar is about 2:1), and add white pepper. Add a small spoonful of granulated sugar, and after it is boiled evenly, add the fried short ribs to reduce the juice (you can add a small amount of aquatic starch to thicken the sauce when the juice is reduced), and sprinkle with chopped green onion when filling the pot. 8 The last one introduced is a cold dish, please note the ingredients: pork ribs, salt, sugar, vinegar, cooking wine, ginger, green onion, pepper, sugar color, cooked vegetable oil, cooked white sesame seeds. Preparation method: 1. Separately chop the ribs into sections, add salt, ginger slices, green onion segments, and peppercorns, mix well and add flavor, steam in a basket until the meat is separated from the bone, take it out, and dry the water. 2. Put oil in the pot, add the spareribs and fry until the color is light yellow and the water on the surface is almost dry, take it out. 3. Add water, pork ribs, cooking wine, sugar color, white sugar, and salt to a clean pot. Reduce the juice over low heat until the pork ribs are flavorful and the juice is thick. Add vinegar, then remove from the pot and let it cool. Add white sesame seeds, mix well, and serve.

Ingredients: Spare ribs, ginger, dry starch (cornstarch), soy sauce, vinegar (must be vinegar produced in China, never use vinegar from foreigners), salt, cooking wine (if not available, other white wine will also work), sugar, edible Oil cooking method: 1. Cut the ribs into 4 cm long sections, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal amount, too much will affect the sweet and sour taste). 2. Mix well Coat the ribs with an even layer of dry starch, then fry in a pan heated to 80% heat until light** Remove and set aside. (At this time, you can taste the saltiness of the ribs. If it is too light, you can fry it in Salt will be added later in the cooking process, so when adding salt before, it is better to add less than too much salt) 3. Cut the ginger into fine pieces, put oil in the pot, when it is 60% hot, add the chopped ginger, sauté and pour Add vinegar, sugar, and soy sauce. After the sugar melts, add the fried pork ribs, stir-fry until the juice is reduced, and then put it on the plate. PS: 1. When adding vinegar and sugar, still the same sentence, Ning Not too much, the proportion must be balanced. Adding too much of any one of them will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it. Generally speaking, it is OK to add vinegar until it is a little pungent. Soy sauce It is best to use dark soy sauce, a little bit is enough, mainly for coloring. 2. Since there is a layer of starch on the outside of the ribs, the juice in the pot will thicken immediately when it is put into the pot. Stir fry to prevent it from sticking to the pan. The juice must be reduced. When you see that the bottom of the pan is basically filled with oil, and a sugar thread will open when the ribs are separated between the ribs, the juice is almost gone. Otherwise, the juice is almost gone. , if the juice is not dried out, it will seriously affect the luster and taste of the finished product. Attached are the recipes for other flavors: braised pork ribs raw materials: pork ribs, ginger, green onions, spices (star anise, fennel, kaempferol, cinnamon, grass fruit, cloves, bay leaves), Sichuan peppercorns (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce) Method: 1. Chop the ribs into 4 cm sections, put them in boiling water to remove the blood, pick up and wash them for later use. Slice the ginger and wash the green onions and remove the heads. Tie them into a knot (about 3 pieces). 2. Pour oil into the pot. When the oil is still cold, add sugar at the same time (more, about one part sugar, 2.5 or 3 parts oil), slowly fry the sugar over low heat. . When the sugar water begins to turn brown and red, and brown-red foam begins to appear, immediately pour the ribs into the pot and stir-fry evenly. 3. Then add ginger slices, Sichuan peppercorns and spices, stir-fry until fragrant, then pour in a little cooking wine and soy sauce Add color, add water, add salt and scallion knots, bring to a boil over high heat, then reduce to low heat and cook slowly until the ribs are soft. 4. Then remove the scallions and large spices in the pot, reduce the juice over high heat, and wait for the soup to simmer. When it thickens, add MSG and cook. Serve. Ingredients for radish pork rib soup: 1KG pork ribs, 1KG radish, a piece of ginger (10cm long), about 8 red dates, a pinch of wolfberry, green onion and coriander (these two are optional) ), salt, chicken essence, pepper. Method: 1. Cut the ribs into 4 cm long sections, boil in boiling water until all the blood comes out, remove and wash and set aside. Peel and cut the radish into pieces, smash the ginger. Green onion Chop the coriander and coriander and put them on a plate. 2. Add enough water to the pot, pour in the ribs, radish, ginger, dates, goji berries, salt, chicken essence, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer slowly until The radish can be easily cut off with chopsticks and sprinkled with pepper. When drinking, you can add some chopped green onion and coriander according to your taste for a unique taste. Note: 1. The ribs must be cooked once in advance to remove the blood, otherwise they will be bloody. The fishy smell is enough to ruin a pot of soup. 2. It is best to add enough water at one time. If you add too little, remember to add boiling water if you want to add it again. Adding cold water will cause the temperature of the soup to drop suddenly, thus Make the protein and fat in the soup solidify instead of melting into the soup, which will affect the taste of the soup. Likewise, do not add cold water halfway when making other cooking or stews. Ingredients for Steamed Pork Ribs: Pork Ribs, Sweet Potatoes, Sichuan Spicy Beans Sauce, dark soy sauce, garlic, wine broth (no cooking wine can be used instead), sugar, salt, chicken

essence, steamed pork rice noodles, green onions, cooking oil. Method: 1. Cut the ribs into 3 cm long sections, peel the sweet potatoes and cut them into small pieces, mince the garlic and green onion. 2. Combine the bean paste and a small amount of dark soy sauce (mainly for coloring) (used), minced garlic, wine broth, a small amount of white sugar, chicken essence, a small amount of salt, cooking oil (the same amount used to cook so many ribs), add it to the ribs, mix well and then pour in steamed pork rice noodles to make each rib Coat the ribs evenly with a layer of rice flour. 3. Take a steamer, place a layer of cut sweet potato cubes underneath, then put the ribs on top, steam over high heat for 45-60 minutes, and finally sprinkle with chopped green onion. Note: The outside The steamed pork rice noodles generally sold in bags have already been salted, and the bean paste itself also contains a considerable amount of salt, so be careful when adding salt to the ribs, a small amount and many times. The one used for the bottom is not necessarily Sweet potatoes, potatoes, bean sprouts, peas, etc. can be used. If you don’t have a steamer, you can use a bowl instead. Put it directly into a pot with water. The water will cover half of the height of the bowl. Don’t forget to add it to the pot from time to time when steaming. Add some water to prevent the water from boiling dry. If you use a bowl to steam, be sure to add boiling hot water, otherwise the bowl will burst if it is cold or hot. Ingredients for Braised Pork Ribs with Barbecue Sauce: Spare Ribs; Ingredients: Marinade, Barbecued Pork Sauce 3 tablespoons, 1 tablespoon each of garlic powder and cornstarch, 1/2 teaspoon black pepper, 2 tablespoons each of oyster sauce and raw oil, 1 teaspoon salt, and 2 teaspoons mixed herbs. Method: 1. Wash the ribs, mark the surface with tic-tac-toe patterns, pat dry and set aside. 2. Mix the marinade thoroughly into a thick paste, apply it evenly on the surface of the steak, and leave it for 2-3 hours. 3. Bake in an oven over medium heat until the surface is golden brown and cooked through. Method for stir-fried black pepper pork ribs: 1. 450g-500g pork ribs (about three), cut into small pieces of about 2-3cm, marinate with a little sugar, wine, pepper and 1 tablespoon oyster sauce After about 20 minutes, add half a teaspoon of dry starch and mix well again. Cut two green and red peppers into rhombus-shaped slices, and chop some onions, ginger, and garlic for later use. 2. Put a spoonful of oil in the pot, heat it up, add the pork chops, and stir-fry. Don't add too much oil when frying. The chops themselves will produce oil, and don't add too much starch, which will burn the bottom. Stir-fry for about two minutes. The meat of the ribs has shrunk a little, and there is no blood on the bones. Remove them when they are broken. (If there is no burnt in the pot, continue to the next step. If it is burnt, clean the pot first, put it on the stove and let it dry, then add oil and fry the stuffing head...) 3. Turn on the high heat and use the oil in the pot to sauté the green and red until fragrant. Add pepper, onion, ginger and garlic, add pork ribs, add two tablespoons of oyster sauce, two tablespoons of Lee Kum Kee Spicy Black Bean Sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of starch, half a bowl of water, stir well and pour in, stirring constantly Stir-fry until the sauce thickens, then remove from the dish. (I like to use Lee Kum Kee’s seasonings when cooking, such as light soy sauce, dark soy sauce, oyster sauce, spareribs sauce, barbecued pork sauce, black bean sauce chicken sauce, spicy sauce...) 4. For stir-fried spareribs, it’s best to choose fat and thin ones. First fry with oil, force out part of the oil, add spicy black bean sauce and fry quickly over high heat, so that it will be thin but not burnt, and fat but not greasy. If you want to make steamed pork ribs with black bean sauce, I think it is better to use small packets of Yangjiang black bean sauce and mince the garlic into puree, fry it in oil, marinate the pork ribs, and then steam it, which will be more fragrant. Orange Juice Pork Ribs Ingredients: 600g short ribs, 4 oranges (or navel oranges), 2 slices of lettuce. Seasonings: 1. 1 tablespoon soy sauce, 1/2 tablespoon cooking wine, 1/2 cup orange juice (obtained from 2 navel oranges or concentrated orange juice), 1 tablespoon starch; 2. 1/2 cup orange juice , 1 tablespoon sugar, 1 teaspoon salt, 1/2 tablespoon water starch. Method: 1. Cut the short ribs into 5 cm long strips, wash them, wipe them dry, mix in seasonings and marinate for half an hour. 2. Heat 3 cups of oil, add the short ribs and fry until the skin is crispy and brown, take them out when they are cooked and soft, and pour out the oil. 3. Use another 1 tablespoon of oil to stir-fry the seasoning until thick, add the short ribs, mix quickly and put it into a plate; cut the orange peel into shreds, soak in water, sprinkle on the ribs and serve