as follows:

Sweet and sour pork ribs practice 1:

Features: Shanghai cuisine

Raw material:

25o grams of pork ribs, a little ketchup, 25 grams of sugar, 2o grams of vinegar, 1o grams of cooking wine, 3 grams of salt, 1ooo grams of oil.

Making process

① Wash the ribs, marinate them in cooking wine and salt.

② pot on the fire, put the oil to 60% hot, into the ribs fried until golden brown out

③ another pot of oil, put sugar, ketchup, vinegar, salt, stirred into the sweet and sour sauce, and then put the fried ribs into the stir-frying until evenly hung on the soup can be.

Add two tablespoons of sugar, add a little salt (soy sauce can also be used), tomato paste to hang color with, not too much, to use vinegar, and out of the pot before adding, will have the flavor.

Sweet and sour pork practice two:

Features: outside the golden crispy, inside the tender fresh. Sweet and sour, slightly salty.

Raw materials: 160 grams of raw gluten, 26 grams of water-whipped fungus, 220 grams of clean bamboo shoots (yucca slices), 22 grams of green and red persimmons. Seasonings 600 grams of sesame oil (consumed 110 grams) 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar oil, 30 grams of vinegar, 1 gram of ginger.

Practice:

1, press the gluten into 0.5 cm thick slices, and then cut into 3 cm wide long strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom to keep them from coming loose. After wrapping, let it stand for 5 to 6 minutes, so that it can fully stick firmly, and then put the chopsticks together into a pot of boiling water, and cook over moderate heat for about 30 minutes, then pull it out and put it in cool water, and slowly pull out the chopsticks. 2: Cut the gluten into 1.3 cm wide pieces, put them in a bowl and add soy sauce and mix well, then squeeze them slightly and dip them in the dry starch. 3, the asparagus cooked in boiling water, cut into small strips of 3 cm long, 1 centimeter wide, 0.5 cm thick, peeled into the shape of pork ribs, one by one, embedded in the gluten segments, so that a little bit of the two ends are exposed, similar to the ribs.

4, green and red persimmon peppers to remove seeds and tendons, washed; wooden ears selected and washed, together with cut into thin julienne.

5, put the wooden ear shredded in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch and so on into the gravy.

6, frying spoon into the fragrant oil, on the high fire to 7 ~ 8 hot, into the "ribs", fried into a sauce yellow, poured into the leakage spoon to drain the oil.

(7) frying spoon and then back to the fire, add sesame oil (30 grams), burned to 5 ~ 6 into the heat into the green and red tomato pepper, ginger, stir fry for a few seconds, cook the gravy and stir evenly, and then put in the fried "pork ribs", upside down for a few times, dripping down the right amount of sesame oil that is completed.

Sweet and sour pork practice three:

Raw materials:

Pork ribs 500 grams. Soy sauce, sugar, red vinegar, green onion, ginger, vegetable oil.

Method:

1, chop the pork ribs into segments. Onion and ginger are cut into segments.

2, the pot on the fire, put the oil is hot, into the ribs fried to golden brown, drain the oil, leave a little oil in the pot, into the green onions, ginger, soy sauce, sugar, add water, into the ribs, cover and burn until the ribs are cooked and rotten broth is almost gone, add red vinegar, turn the spoon, you can be dished out of the pot to plate on the table.

Sweet and sour pork ribs practice four:

Materials:

Pork ribs (that is, ribs), ginger (powder), cornstarch, cooking wine, egg white (1); soy sauce, vinegar, sugar, monosodium glutamate (MSG)

Practice:

1, will be the pork ribs washed, in the water for a while, soaked out the blood. Take out the ribs with wine, cornstarch, egg white pulp.

2, start a frying pan, the ribs to into. Pay attention to the fire is not too big. Fry until the ribs are golden brown, fish out. Turn on the heat and fry the ribs again - to form a crispy skin. Fish out immediately.

3, leave a little oil in the pot, can cover the bottom of the pot shall prevail. Put in the ribs, put the old soy sauce, add a little wine, under the ginger. Add a little boiling water, change the lid of the pot; open the pot, turn off the small fire stew. Stew until the meat is cooked, add sugar, chicken essence. Adjust a little raw flour thickening.

4, finally turn off the fire, add vinegar.

Sweet and sour pork ribs practice five ：

用料：

猪肋排、姜(粉)、生粉、料酒、鸡蛋清(1个); 老抽、醋、糖、味精

做法:

1、将排骨洗净，在水里浸一会，浸出血水。 Take out the ribs and pulp them with vinegar, wine, cornstarch and egg white.

2, put a small amount of oil in the bowl and pour the ribs put microwave, adjust the medium heat for 2 minutes and then high heat for 2 minutes to adjust the heat down, deep frying until the ribs are golden brown, plate can be.

Sweet and sour pork practice six:

Materials: 250 grams of pork ribs, tomato sauce, 25 grams of sugar, vinegar 20 grams, 10 grams of cooking wine, 3 grams of salt, oil 1 kg.

Practice:

①Wash the ribs, marinate them with cooking wine and salt.

② pot on the fire, put the oil to 60% hot, into the ribs fried until golden brown out;

③ another pot of oil, put sugar, ketchup, vinegar, salt, stirred into the sweet and sour sauce, and then fried ribs into the stir-frying until evenly hung on the soup can be.

Sweet and sour pork practice seven:

Raw materials: spare ribs, ginger, dry starch (beautiful powder), soy sauce,

Vinegar (must be China's production of vinegar, never use foreign vinegar), salt, cooking wine (no, other white wine can also be), sugar, cooking oil

Practice:

1. Ribs will be slaughtered 4 centimeters long section, add a little salt and wine mix well. Salt and cooking wine mix well (not too much salt, the normal amount of 2/3 can, more

will affect the sweet and sour flavor).

2. Coat the ribs with an even layer of dry cornstarch, and then deep-fry them in a pan of oil at 8 degrees Celsius until light brown. (At this point you can taste the saltiness of the ribs, if it is too light, you can add salt later in the cooking,

So before the salt rather than too much)

3. Ginger cut into fine froth, the pot of oil, burned to 6 into the heat of the ginger cut into the froth, burst incense, then poured into the vinegar, white sugar, soy sauce. When the sugar melts,

Put in the fried pork ribs, stir-fry sauce can be up on the plate.

Note: When adding vinegar and sugar, as always, it is better to add less than more, the ratio must be balanced, and adding too much of either will seriously affect the quality of the finished product. Inexperienced friends can taste while adding. Generally speaking, add vinegar until a little pungent when it is OK. Soy sauce is best, a little bit is enough, mainly for color. Since the ribs have a layer of starch on the outside, the sauce will thicken immediately when you add it to the pot, so keep stirring to prevent it from staining the pot. The sauce must be reduced to a minimum, when you see that the bottom of the pan is basically covered with oil, and the ribs are separated from each other by a thread of sugar, the sauce is almost reduced. Otherwise, the juice is not dry will seriously affect the luster and texture of the finished product.