Vinegar potato chips

Raw materials:

2 potatoes, 1 pepper, a little pepper, 5 dried red peppers, a little chopped green onion, 2 tablespoons vinegar, 1 tablespoon sugar and 1/4 teaspoons salt.

Exercise:

1. Wash potatoes and shred them (this job is usually done in all colors). Wash and shred peppers.

2. Prepare a bowl of clear water, drop a little vinegar, soak the shredded potatoes for a while, then rinse with clear water twice, wash out the starch and drain.

3. Add a little oil to the pot and heat it to 30%. Add pepper. When you smell the pepper (don't fry the pepper), turn off the fire and pick out the pepper.

4. Turn on the fire again. When the oil temperature is 70% hot, add dried red pepper and chopped green onion. Stir-fry until fragrant, add shredded potatoes and stir-fry until cooked.

5. Then add vinegar, sugar and salt in turn and stir-fry for half a minute.

6. Add shredded green pepper and continue to fry for half a minute. Finally, add water starch, stir evenly and take out the pot.

Sweet and Sour Spare Ribs

Materials:

Appropriate amount of small ribs, cooking wine 1 tablespoon, soy sauce 2 tablespoons, sugar 3 tablespoons (you can also use rock sugar instead to make the color more attractive), vinegar 4 tablespoons, water 5 tablespoons, aniseed, onion slices, ginger slices 2 tablespoons, salt 1 tablespoon (optional).

Exercise:

1. There are many ways to make sweet and sour pork ribs, some with many steps and some with different seasonings. In this way, my family washed the ribs we bought first. Generally, the packaged ribs sold in supermarkets are relatively long, so it is best to cut them in half when buying them, or you can buy uncut ones and let the supermarket staff cut them into small pieces for you. I always think it's better to eat sweet and sour pork ribs.

2. Take the soup pot, put it in clear water, put the small ribs in cold water, boil it, skim off the floating foam and blood foam, add onion, ginger slices and aniseed, and simmer for 30-60 minutes on low fire, depending on your time, so you can also drink sparerib soup by the way ~

3. After the ribs are cooked, remove them and put them aside to control the moisture. At this time, let's make a bowl of sauce, 1 spoon of cooking wine, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar and five spoonfuls of water. Just make the sauce according to this ratio. The amount of sauce should be adjusted according to the number of your ribs. Those who like different tastes should also increase or decrease seasonings according to their own needs.

Take a wok and pour in the right amount of oil. If your wok is not a non-stick pan, then drop two or three slices of ginger and rub it in the pan with a spatula, so that the ribs will not stick to the pan when cooking in the future.

5. After the oil is hot, pour in the ribs, and stir-fry slowly on low heat until the surface of the ribs is light golden yellow. At this time, some people want to fry, and some start to fry sugar. I don't think it's troublesome to fry, because we made our own sweet and sour sauce, so we don't fry the sugar color.

6. After the ribs are fried, pour in the freshly prepared flavor juice. Flavor juice should be just right. After the fire is boiled, turn to low heat and simmer until it tastes good. Then, you can add a little salt according to your own needs. When the soup is almost dry, turn on a big fire and dry it. Before cooking, you can boil some vinegar and stir-fry it before serving.