Ingredients: sugar, vinegar, soy sauce, sesame.
1, put water into the wok, bring it to a boil, and pour the ribs again to remove blood foam. Cut off the ribs.
2. Put two small bowls of water in the wok again, pour in the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Between stir-frying, boil the water until it is dry. Stir-fried sesame seeds Can be loaded.
2 ingredients: pork chop
Seasoning: 1 egg, vinegar, refined salt, dried starch, cooking oil, sugar, tomato pulp, cooking wine and soy sauce.
1. Wash pork chops, cut into thin slices with the thickness of 1 cm, then cut into long strips, put them in a bowl, add cooking wine, refined salt, soy sauce, egg liquid and dried starch, mix well and size.
2. Heat the wok over medium heat. When the cooking oil is heated to 50%, fry the ribs one by one until they are 70% cooked, and drain the oil. When the oil temperature of the original pot rises to 70% heat, fry the big row until golden brown and drain the oil.
3. Stir fry a little, add a proper amount of water, salt, sugar, vinegar and a small amount of water starch, pour in the fried ribs, burn until the marinade is thick, tightly wrap the ribs, pour in a little freshly burned oil, and then take out the pot and plate.
Note: stir-fry the tomato sauce in the oil pan, the oil temperature should be low, and the fire should not be big, because the tomato sauce is easy to paste. In addition, if cooked lard is used, the taste will be fresher.
three
Ingredients: ribs, ginger, dried starch, soy sauce, vinegar, salt, cooking wine (if not, other white wine will do), sugar and cooking oil.
Exercise:
1. Slaughter the ribs into 4cm long sections, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal dosage, too much.
Will affect the sweetness and sourness).
2. Wrap the evenly stirred ribs with a layer of dry starch, then put them in an oil pan heated to 80%, fry them until they are light yellow, and pick them up for later use. You can try salty ribs at this time. If they are too weak, you can add salt later in cooking, so you should put less salt before. )
3. Cut ginger into fine foam, put oil in the pot, and put it when it is 60% hot.
Add chopped ginger foam, stir-fry until fragrant, and then pour in vinegar, sugar and soy sauce. After the sugar melts, add the fried ribs, stir fry and collect them.
After the juice is drained, you can take the pot and put it on the plate.
Note: when adding vinegar and sugar, it is still the same sentence. Less is better than more, and the proportion must be balanced. Any one of them will seriously affect the quality of finished products. You can taste it while adding it. Generally speaking, vinegar is a little spicy. It is best to use soy sauce, a little bit is enough, mainly for coloring.
Because the ribs are covered with starch, the juice in the pot will thicken immediately when put in the pot. At this time, stir fry constantly to prevent touching the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, then the ribs will pull apart a sugar thread from each other, and the juice is almost harvested. Otherwise, the confiscation of fruit juice will seriously affect the gloss and taste of the finished product.
four
1, when buying ribs, choose the one with more meat and less oil, and let the stall owner chop it into even pieces for you.
2. Clean up the ribs after you go home. If there is oil on it, try to tear it clean, otherwise it will be greasy.
3. Drain the water and pour it into the boiling water pot. Too much water will cover the ribs, and then throw a piece of ginger in (smell it), which is less and less. Don't use too much soy sauce, just turn the water in the pot slightly yellow. Add salt, then cover the pot and cook.
4. Boil on high fire first, and then turn to medium-low fire for 40 to 50 minutes. When the ribs are getting soft, pick up the ginger and collect the water with the biggest fire. When the water reaches one-third of the ribs, drop a handful of rock sugar in the pot and shovel it with a spatula to let the rock sugar melt and stick to the ribs evenly. If your water content is low, don't add rock sugar instead, so as not to melt the rock sugar and affect the taste and color.
Note: Add a little sugar and the color will be bright. Next, pour a spoonful of vinegar into the pot and turn it over until the water is dry. A plate of sweet and sour pork ribs is ready, with simple operation and simple ingredients.
five
1, prepare the fatter ribs first (I don't think the whole thin one is as delicious as this), and prepare as much as you want, and you can sell the meat master to chop it for you;
2. Add water and salt to the ribs and cook them until they are 80% cooked. If you have enough time, you can cook it in an electric cooker.
3. Take out the ribs (soup for later use), drain them, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. Add yellow wine and stir fry first, then add soy sauce and stir fry, and then pour the soup into the pot. Don't pour too much at a time, stir fry several times. When the juice is half dry for the last time, add sugar water and vinegar according to your own taste and stir-fry until it is finished.
Precautions:
Soy sauce must be put late, don't fry it for too long, it's easy to paste the pot.
You must not put monosodium glutamate.
six
Ingredients: ribs (small ribs) taste good.
1, chop ribs, splash water, rinse with warm water again, and drain.
2, add oil to the pot, a little more, saute ginger slices, pour the ribs and stir fry at the same time, add cooking wine, a little soy sauce and white sugar, stir fry together until the meat color turns golden red, add water to the ribs, and add white sugar (more sugar) balsamic vinegar (not white rice vinegar, but brown balsamic vinegar) vinegar. Don't be stingy, or you will die sweet and tired.
3. After the fire boils, change it to low heat and simmer slowly. Don't worry, wait until the juice is slowly collected, turn it over several times in the middle, and wait patiently for the soup to dry. Thick syrup will be hung on the ribs, which is fragrant and delicious. Take a bite and have a taste.
note:
The thick sugar juice of sweet and sour pork ribs can be boiled without thickening, as long as the materials are sufficient, the proportion is appropriate and the heat is sufficient.
Sweet and sour pork ribs can't make too much soup, otherwise there is not enough sugar or the heat is short. What heat is better? After the ribs are taken out, clamp them with chopsticks. When the ribs are clamped off the plate, the thick juice will stick to the ribs, forming a sugar line, which seems to be able to pull out the silk, but in fact it can't. This grade of juice is the best.
seven
Ingredients: small ribs, sugar, balsamic vinegar, eggs, flour, onion, ginger, garlic, corn flour and pepper.
Making:
1. Chop the ribs into small squares, wash them, boil them in water to remove blood bubbles, then wash them, drain the water, and marinate them with cooking wine, refined salt, corn flour, pepper and monosodium glutamate.
2, half a bowl of white flour, knock in an egg, add a small amount of water (about half of the amount of flour), make a uniform batter, and add a small amount of fine salt to the batter.
3. After the oil pan is heated, roll the marinated ribs in the batter with bamboo chopsticks, wrap them in the batter, quickly fry them in hot oil until golden, and drain the oil with a colander.
4. After the pan is cleaned, add a little oil, stir-fry two pieces of garlic and two pieces of ginger, add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce and vinegar is about two to one), add a teaspoon of white sugar, burn well, add the stir-fried small row of juice (you can add a little gouache to thicken the juice), and sprinkle chopped green onion when filling the pan.
eight
The last one is cold dish, please pay attention.
Ingredients: ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar, cooked vegetable oil and cooked white sesame.
Production method:
1. Chop the ribs into pieces, add salt, ginger slices, onion slices and pepper, mix well and taste, steam them in a cage until the meat and bones are separated, and take them out to dry.
2. Put the oil in the pot, add the ribs, fry until the color is light yellow, and remove the surface moisture after drying.
3. Add water, spareribs, cooking wine, sugar, white sugar and salt to a clean pot, and collect the juice on low heat until the spareribs are tasty and sticky. After adding vinegar, cool the pan, add white sesame seeds and mix well to serve. 3 1