Composition:
350g pork ribs
50 grams of red bell pepper
100g cucumber
1 cloves garlic, sliced
1 stem onion
Season with salt and pepper.
1/2 cup corn starch
1 cup sweet and sour sauce
salad oil
Marinade:
1/3 teaspoons of chicken soup
1 teaspoon Maji sauce
1/4 teaspoons of white pepper
1 teaspoon Jia Fan rice wine (or sherry)
1 tbsp egg, beat well.
Method:
Cut the ribs into inches. Boil them in boiling water for 3-5 minutes. Drain. Mix the ribs with the marinade and leave for 30 minutes. Cut the bell pepper and cucumber into small pieces. Cut the onion into strips. Heat the frying pan with enough oil until it gets hot. Coat the salted ribs with a thin layer of corn starch. Fry pork ribs until crisp and golden brown. Take it out and drain it with kitchen paper.
Pour in all the oil except one tablespoon of oil, and stir in the white parts of garlic slices and shallots until the fragrance overflows. Add the bell pepper and cucumber and stir for a while. Pour in the sweet and sour sauce, return to the pan and fry the ribs and shallots. Season with salt and pepper. Stir well and serve out.
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Sweet-and-sour fish
Composition:
Composition:
1 lb fillet, such as cod, haddock or sea bass.
Marinade:
1 teaspoon salt
1 big egg white
1 tbsp corn starch
Sauce:
1 cup chicken soup
1 tablespoon soy sauce
1 tbsp China rice wine or dry sherry.
2 tablespoons ketchup
3 tablespoons rice vinegar, or red wine or white wine.
3 tablespoons sugar
1 tbsp corn starch mixed with 2 tbsp water.
Preparatory work:
Rinse the fillets and pat them dry. Cut into 2-inch squares. Add the fish to the marinade, stir with your fingers, and finally add the corn starch. Marinate the fish 15 minutes.
When the fish is marinated, prepare sauces and vegetables. In a small bowl, mix chicken soup, soy sauce, rice wine or sherry, tomato sauce, vinegar and sugar. In another small bowl, dissolve corn starch in water.
Blanch the peas in boiling water until they turn bright green. Immerse briefly in cold water. Drain thoroughly. Cut the sweet pepper in half, remove the seeds and dice.
Heat the oil to 360 to 370 degrees Fahrenheit. Add the marinated diced fish. Fry until golden brown. Take it out and dry it with a paper towel.
Pour out all the oil in the pot except 2 tablespoons of oil. Add ginger and shallots and stir-fry until fragrant (about 30 seconds). Add peas. Stir-fry for one minute and add the red bell pepper.
Push the vegetables to both sides of the pot and add the sauce in the middle. Boil. Add the mixture of corn starch and water and stir until it thickens. Put the fish in a shallow dish and drizzle with sweet and sour sauce and vegetables.