Main ingredient: 4 pork ribs

Batter: egg, flour, cornstarch

Seasoning: salt, soy sauce, vinegar, sugar, ketchup, cooking wine, ginger, garlic, green onion, pepper

Method of preparation:

1, first of all, the ribs are chopped into half-inch long sections (in fact, you can ask the seller to chop them up for you when you buy ribs, I usually are bought at the Doubletree cold meat store).

2, boil a large pot of boiling water, boil the ribs poured in, and so on again after boiling salt, wine with cooking. A little water will float out a lot of meat, blood foam impurities, ho ho, to keep fishing them all out and pour out, so that the ribs will not affect the sweet and sour flavor of the miscellaneous flavors. Cook like this for 5 minutes, turn off the heat, and fish out the ribs and spread them to cool. Then marinate with salt, wine, pepper and MSG for 1 hour.

3, now start mixing the batter to prepare the fried ribs. Bowl of eggs, pour the flour, and then beat well. Not too much flour, oh, slurry to thin a little bit, a little thicker than the rice soup on the line, otherwise there is no way to wrap to the ribs at that time.

4, the pot of soybean oil, burned to 7 into the heat, and then change the small fire. Coat the ribs with the batter, and fry them in the pot until they are golden brown, then fish them out quickly. When all the ribs are fried, they will be fried again in the pot, and then take off the pot.

5, finally came to the beginning of the sweet and sour pork stage, ho ho, we are waiting for anxious it. The pot to stay in the bottom of the oil, into the ginger and garlic particles fried incense, under the ribs quickly fried, and then add a small amount of salt, soy sauce seasoning, and then poured into the wine, stir-fry two, and then add the water just over the ribs, put the vinegar (the vinegar at this time is mainly to let the vinegar flavor into the bones of the ribs), a small amount of brown sugar (because I like the special aroma of brown sugar). Then cover the pot with a lid, boil over high heat and then change to low heat and cook slowly.

6, waiting time is always long, finally wait until the water boiled only a small half. At this time because the vinegar and wine after a long time of heating, has been evaporated almost, so to again seasoning Oh. Change the fire, put vinegar, tomato paste (add some of this sour flavor will be more pure, of course, if you have a hawthorn boiled authentic sour sauce, that's better), brown sugar, stir-fry two, under the wine, continue to stir-fry, this time after the must be stir-fried a little faster, because the sugar and then stick to the bottom of the pot for a long time on the coke, coke will be bitter, and so on, when the water almost closed the wine, stir-fry two, and then drizzled with sesame oil, sprinkled with chopped scallions, start the pot, on the The first thing you need to do is to get rid of all the stuff that you've got.

Tips:

1, if you are lazy, you can omit the marinated ribs in step 2 and step 3, 4, ho ho, so that although the ribs in the mouth is not outside the crispy feeling, but will save a lot of things.

Method 2:

25O grams of pork ribs, a little tomato sauce, 25 grams of sugar, 2O grams of vinegar, 1O grams of cooking wine, 3 grams of salt, 1OOO grams of oil.

1, the ribs clean, with cooking wine, salt marinade.

2, the pot on the fire, put the oil burned to 60% hot, under the ribs deep-fried until golden brown fish out;

3, another pot of oil, put sugar, tomato sauce, vinegar, salt, stirred into sweet and sour sauce, and then put the fried ribs

into the stir-fry until evenly hung on the soup can be.

Method 3:

Raw materials:

ribs, ginger, dry starch (beautiful powder), soy sauce, vinegar (must be China's production of vinegar, never use foreign vinegar), salt, cooking wine (if not, the other white wine can also be), sugar, cooking oil

Practice:

1. will be slaughtered pork ribs 4 centimeters long section, with a little 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 a uniform layer of dry starch, and then fry them in a pan of oil heated to 8 degrees 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 foam, pan oil, boil to 60% of the heat into the chopped ginger foam, burst incense, then pour in the vinegar, white sugar, soy sauce. When the sugar melted, put in the fried ribs, stir fry juice can be up on the plate.

PS: In the addition of vinegar and sugar, or that, rather less than more, the ratio must be balanced, any one of them add more 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.

Method 4:

Shanghai cuisine - sweet and sour pork

Raw materials 25O grams of pork ribs, tomato sauce, 25 grams of sugar, 2O grams of vinegar, 1O grams of cooking wine, 3 grams of salt, 1OOO grams of oil.

Procedure

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

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

③ another sit in a pot of oil, put sugar, ketchup, vinegar, salt, stirred into the sweet and sour sauce, and then put the fried ribs into the stir-fry until evenly hung on the soup can be. Add two spoons of sugar, add a little salt (soy sauce can also be), ketchup color with, not too much, to use aged vinegar, and out of the pot before adding, will have the flavor.

Method 5:

7 "Zhejiang cuisine - sweet and sour pork

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

Raw materials

160 grams of raw gluten, 26 grams of shampooed fungus, 220 grams of net Branch bamboo shoots (yucca slices), 22 grams of green and red persimmons, 600 grams of sesame oil (110 grams of actual consumption) 40 grams of white broth, 110 grams of dried cornstarch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar and oil, 30 grams of vinegar, and 1 gram of minced ginger.

Making Process

(1) Press the gluten into 0.5-cm-thick slices, then cut into 3-cm-wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom without letting it loose. Let it stand for 5 to 6 minutes after wrapping, so that it can fully stick firmly, and then put it into a pot of boiling water with chopsticks and cook it on a gentle fire for about 30 minutes, then fish it out and put it in cool water, and slowly pull out the chopsticks.

(2) Cut the gluten into 1.3-centimeter-wide segments again, put them in a bowl, add soy sauce and mix well, then squeeze them slightly and dip them into the dry starch.

(3) cook the asparagus in boiling water, cut into small strips 3 centimeters long, 1 centimeter wide and 0.5 centimeters thick, cut into the shape of pork ribs, and embedded one by one into the gluten segments, so that the two ends are exposed a little bit, similar to the shape of ribs.

(4) remove the seeds and tendons of green and red persimmon peppers, wash clean; wooden ears cleaned, cut into thin strips together.

(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 flame to 7 ~ 8 hot, down 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 high fire, add sesame oil (30 grams), burned to 5 ~ 6 into the heat into the green and red tomato pepper, ginger, stir-fry a few times, cook the gravy and stir evenly, and then put into the fried "spare ribs", turning a few times, dripping down the right amount of sesame oil that is ready.

Method 6:

8 "sweet and sour spare ribs

1, ribs cut into small pieces, boil through the pot, fish out and drain.

2, chopped onion and garlic, add cooking wine, vinegar, sugar, ginger powder, a little salt and raw pumpkin into flavor sauce.

3, frying pan put a little oil, under the ribs stir-fry, to be the surface of the color (generally golden brown, huh) after pouring into the flavor sauce, stirring evenly, hee hee, and then add a lot of sugar.

4, when the juice is almost net thickening out of the pot.

Tips:

The ratio of sugar and vinegar is basically 1:2, sugar can be a little more. Ribs soup under the white radish or cabbage and tofu fans can do soup, so a bone two eat.

Method 7:

Sweet and sour spare ribs

Raw materials: chopped ribs (into the refrigerator about 1 hour, easy to chop), sugar, vinegar, soy sauce, sesame seeds in moderation

Production method:

First step: frying pan into the water, boiling, pouring spare ribs blanch once again, the purpose of removing the blood foam. Clip out the ribs.

The second step: re in the frying pan into two small bowls of water, pour the ribs, add sugar, vinegar, soy sauce, with medium heat, boiling state, between the need to stir fry, has been the water dry, now oil. Pour in sesame seeds and stir fry. Can be mounted on the plate.