Sweet and sour pork is a traditional dish we all like, taste crispy sweet and sour, if you want to make their flavor is not easy to fishy, I suggest doing before the meat marinated, with onion and ginger and rice wine marinated for ten minutes, so that do out of it is not easy to fishy. The key to the fishy flavor comes from the bruises and blood, in addition to the fishy flavor is to remove the bruises and blood. Cool water for a long time soak, and then change the cool water to wash three times above the cool water into the pot of water. Add appropriate amount of rice wine when cooking. Sweet and sour pork has always been a favorite feature of sugar cool dishes traditional dishes, basically every special dish will appear sweet and sour pork, is not the same way just, but no matter which method, love it and no age difference, the color of the red, sweet and sour fresh sweet and sour pork on the table.

No one can afford to ignore it, especially children! Sweet and sour spare ribs using fine small rows as raw materials, tender meat, not oil and greasy. Do sugar cool case first pork ribs, with boiling water over again, the water need to put some ginger. That way, after fishing the rows to do out of the sugar cool bone can not have a fishy flavor. The first thing to do is to clean the fresh pork ribs nickel water, nickel water must be added ginger and rice wine, water boiling skimmed off the blood foam, slightly more cooking for a while, fished up and finished with warm boiled water to clean and drain the water. Hot pot cool oil, oil after burning into the star anise, cinnamon ding, dried chili peppers, ginger slices, garlic, Dong Ru, fried aroma into the lamb chops stir-fry, respectively, add rice wine or pure grain wine, a small amount of sugar stir-fry.

First put sugar can let the meat maintain tender, not dry and firewood, and bright color. Stir-fry for a while, then add the old borrow color, soy sauce seasoning, add boiling water to boil, add cold water will also make the meat hard. Pork ribs rotten cooked, put salt, thirteen spices, stewed into the flavor of sugar and vinegar, according to their own taste adjust the value of sweet and sour, burned until the sauce is sticky on the pot. The pork ribs made in this way are sweet and sour, tender and flavorful, and there is no fishy smell at all. Ingredients: pork ribs, one Pod, two Chinese yam, onion, ginger, garlic, salt, rice wine, white rice vinegar, star anise; way: cut the pork ribs into segments, clean with water, and make the Pod into segments. Yam peeled, cleaned and cut into segments add cold water and then put white rice vinegar soak.

All kinds of materials ready, pork ribs first blanch, cold water into the pot, not over the pork ribs, pour into the appropriate rice wine, boiling, skimming the white foam. Note that blanching pork ribs can reduce the fishy flavor of pork ribs. The pot into the appropriate oil, the onion ginger and star anise into the pot to stir fry the aroma into the pork ribs and Pods, quickly stir fry, to the pot into a small amount of warm water, not over the pork ribs and Pods can be, add rice wine, salt, open go red boil, change the fire to cook for twenty minutes after pouring into the ready Chinese yam, once again, the fire to cook for ten minutes can be out of the fire, and ultimately into the I planted their own scent of Lai, the specialties out of the pan, and then the food. That way out of the pork ribs really is not a bit fishy, pork ribs fresh, thick juice, very tasty Oh.