Ingredients for sweet and sour pork ribs: chopped pork ribs (put in the refrigerator for about 1 hour, easy to chop) Ingredients: sugar, vinegar, soy sauce, appropriate amount of sesame seeds Step 1: Put water in a wok, bring to a boil, and pour in

Boil the ribs once to remove the blood foam.

Remove the ribs.

Step 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.

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Add sesame seeds and stir-fry until fragrant.

Ready to plate.

Pumpkin Pork Ribs Soup Ingredients: 1 pound pumpkin, 12 taels of ribs, 5 garlic, seasoning, 1 teaspoon salt. Method: Peel off the pumpkin, wash it, and cut into large pieces.

Remove the blood from the pork ribs, wash and set aside.

Pour an appropriate amount of water into the pot, add all the ingredients, bring to a boil, then turn to low heat, simmer until all the ingredients are soft and the soup is thickened, add salt to taste, and it is ready to drink.

Orange Sauce BBQ Pork Ribs is a very suitable recipe for outdoor BBQ in hot summer. It is simple and easy to make. The sour and sweet taste is very appetizing! Ingredients: Amount for outdoor barbecue a 3 tablespoons of soy sauce per cup/240ml b 3 tablespoons of kumquat sauce per cup (I

Use kumquat tea sauce containing peel. You can also use orange jam instead) c 3 tablespoons orange juice d 2 tablespoons ~ 1 tablespoon chopped garlic 1 ~ 2 tablespoons e 1/4 teaspoon 1 teaspoon ginger powder

f 1kg/600g 6lb pork ribs cut into individual strips Method: 1. Take a large bowl and mix abcde into marinade. Mix the marinade and ribs evenly. Cover and refrigerate. Marinate for more than 12 hours. Turn at least during this time

Once. 2. You can grill it directly outdoors or bake it in the oven. 3. Take out the ribs and let them warm slightly. Preheat the oven to 175 degrees C and place the ribs on the baking sheet. 4. Pour the remaining sauce into a small pot

Heat. Mix another small spoonful of cornstarch and a large spoonful of water. Add to the sauce until the sauce thickens and remove from heat. (Thick sauce is easier to adhere to the surface of the meat.) 5. Put the ribs in

Bake in the oven for about 40~50 minutes or until the bones and meat are slightly separated at the end. (Brush the sauce two or three times during this period). Brush the sauce again five minutes before taking it out. KO Note: 1. Tear off the thick ribs of the celery.

. Cut into strips. Serve with Thousand Island salad dressing. Eat with barbecue. Very tasty. 2. One pound of ribs is enough for two people. You can make more. Uneaten ribs can be frozen and stored. 3. You can also try using

Marinate with different jams and juices. 4. When adjusting the sauce, taste the saltiness first. Because it takes a long time to marinate the meat, the sauce should be a little salty but not too salty. Ingredients for drunken pork ribs: 400 grams of bone-in pork tenderloin, net

75 grams of water chestnuts, 50 grams of ketchup, 1 gram each of curry sauce and sesame paste, and 4 grams of orange juice. Method: Cut off most of the backbone of the pork tenderloin, slice it, beat it three times horizontally with the back of a knife, cut it into bone-in strips, and slice the water chestnuts;

Mix ketchup, curry sauce, sesame paste, monosodium glutamate, stock, orange juice and other seasonings to make a drunken sauce; fry the tenderloin strips and water chestnut slices in the oil until golden brown, take them out, pour the drunken sauce and serve on a plate.

Braised Hairtail with Pork Ribs Ingredients: Hairtail Ingredients: Spare Ribs, Rapeseed Hearts, Mushrooms, Winter Bamboo Shoots Seasoning: Star Anise, Soy Sauce, Vinegar, Salt, White Sugar, Pepper Onion, Ginger, Garlic, Starch Cooking Method: 1. Cut the ribs into sections and use boiling water

Blanch it, put it in a pressure cooker, add seasonings and press-cook the mushrooms and winter bamboo shoots and cut them into small pieces; 2. Wash the hairtail fish, drain and fry until both sides are yellow, take it out, leave the bottom oil in the pot, add garlic and star anise and stir-fry until fragrant.

, then add the chopped mushrooms and winter bamboo shoots, pour the pork ribs with the soup, add salt, soy sauce, sugar and vinegar to taste, add the hairtail, simmer for 3-5 minutes, add the rapeseed hearts and cook for a while, thicken the gravy

, pour sesame oil and serve.

Features: It is fragrant and thick, with a special flavor that combines the aroma of pork ribs and hairtail fish.

The cooking method of wine pork ribs is to boil 2 pounds of chopped pork ribs in salt-free water. After boiling, add two spoons of flour and simmer for 20 minutes. Stir frequently at this time to prevent the flour from forming small clumps.

At the predetermined time, add a small amount of orange juice, add 2-3 liang of white wine, then add sugar and stir closely.

Make the ribs thicken and finally put the ribs into a spoon, add seasonings, stir and serve.