Raw materials of sweet and sour pork ribs: chopped pork ribs (frozen in the refrigerator for about 1 hour, easy to chop), sugar, vinegar, soy sauce and sesame seeds. Method of making: Step 1: Put water into the wok, boil it and pour it into the ribs to remove blood foam. Clip out the ribs. Step 2: Put two small bowls of water in the wok again, pour the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Stir fry occasionally until the water dries and oil appears. Stir-fried sesame seeds It can be loaded. The name of this dish is sweet and sour pork ribs, which belongs to Shanghai cuisine. Shanghai cuisine features pork ribs made of 25g, a little tomato sauce, 25g sugar, 20g vinegar, 1 g cooking wine, 3g salt and1000g oil. Production process ① Wash the ribs and marinate them with cooking wine and salt. (2) Bring the pot to 60% heat, add the ribs and fry until golden brown, and take them out; (3) put oil in the bottom of the pot, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is evenly filled. Add two teaspoons of sugar, a little salt (soy sauce is ok) and tomato sauce for coloring, not too much. You should use old vinegar and add it before cooking, so that it will have a fragrance. The name of this dish is sweet and sour pork ribs, which belongs to Zhejiang cuisine. It is golden and crisp outside and fresh inside. Sweet and sour slightly salty. Raw gluten160g, water-borne fungus 26g, clean bamboo shoots (magnolia slices) 220g, green persimmon and red persimmon 22g each. 600g of flavoring sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g. In the production process (1), gluten is pressed into pieces 0.5 cm thick and then cut into strips 3 cm wide. Then put a pair of bamboo chopsticks together and evenly wrap gluten strips on the bamboo chopsticks from top to bottom to prevent the bamboo chopsticks from loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick together firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections 1.3 cm wide, put them in a bowl, add soy sauce and mix well, then squeeze them slightly and dip them in dry starch. (3) Boil the winter bamboo shoots in boiling water, cut them into strips with a length of 3cm, a width of 1 cm and a thickness of 0.5cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers and washing; Wash the fungus and cut it into filaments together. (5) Put the shredded auricularia into a bowl and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% on high 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), when it is heated to 50% to 60%, add shredded green pepper, shredded red persimmon and Jiang Mo, stir-fry for a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over for a few times and drop a proper amount of sesame oil. The name of this dish is Zhejiang cuisine, which belongs to sweet and sour pork ribs. The red butter is bright and looks like ribs. It is fresh and tender in appearance, sweet and sour, and often not greasy. It is healthy and healthy. Raw gluten160g, water-borne fungus 26g, clean bamboo shoots (magnolia slices) 220g, green persimmon and red persimmon 22g each. 600g of flavoring sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g. In the production process (1), gluten is pressed into pieces 0.5 cm thick and then cut into strips 3 cm wide. Then put a pair of bamboo chopsticks together and evenly wrap gluten strips on the bamboo chopsticks from top to bottom to prevent the bamboo chopsticks from loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick together firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections 1.3 cm wide, put them in a bowl, add soy sauce and mix well, then squeeze them slightly and dip them in dry starch. (3) Boil the winter bamboo shoots in boiling water, cut them into strips with a length of 3cm, a width of 1 cm and a thickness of 0.5cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put the shredded auricularia into a bowl and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% heat with high fire, add "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), when it is heated to 50% to 60%, add shredded green pepper, shredded red persimmon and Jiang Mo, stir-fry for a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over for a few times and drop a proper amount of sesame oil. Sichuan sweet and sour pork ribs are famous cold dishes in Sichuan. It is fried and cooked. It belongs to sweet and sour flavor, amber is shiny, dry and sweet, and it is an excellent appetizer or appetizer. First, go to the market to buy a proper amount of ribs. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Secondly, we save more trouble when cooking. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments, such as ginger, pepper, salt, sugar and vinegar. Boil water in the pot, put the ribs in the pot, add ginger onion, pepper and cooking wine, remove floating foam after boiling, and continue to cook on medium and small fire until the meat on the ribs can be deboned, so that it can be taken out and drained (restaurants usually do not need to cook, but boil and steam, so that the meat tastes stronger, but it must be steamed in a steamer for a long time). Then put the oil on the fire until it is 70% hot (the oil surface begins to boil), pour out the oil, wash the pot, then add the soup and season it with salt and sugar (slightly salty and sweet), adjust the color of the sugar (stir-fry it with white sugar until it is brown and red, add water, if not, add soy sauce (but black) or cola), add the ribs, stir-fry the soup with low heat until the soup is dry, and add in. At this time, you must hold back and don't sweep it all before it gets cold, so the more delicious sweet and sour pork ribs will disappear after cooling. In addition, you can sprinkle a little white sesame seeds on the plate after cooking. Raw materials of sweet and sour pork ribs: chopped pork ribs (frozen in the refrigerator for about 1 hour, easy to chop), sugar, vinegar, soy sauce and sesame seeds. Production method: Step 1: Put water into the wok, boil it and pour it into the ribs at one time, in order to remove blood foam. Clip out the ribs. Step 2: Put two small bowls of water in the wok again, pour in the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Stir fry occasionally until the water dries and oil appears. Stir-fried sesame seeds It can be loaded.