Name of dish: sweet and sour pork ribs

Features: bright red color, dry fragrance and moisture.

Ingredients: 500g pork ribs, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc.

Preparation: Chop a catty of small spareribs into small pieces of 3-4 cm square, wash them, boil them in water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, fine salt, cornflour, pepper and monosodium glutamate. 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 flour paste, and add a small amount of fine salt to the flour paste.

Production: after the fire in the oil pan is high, roll the marinated spareribs in the batter with bamboo chopsticks, wrap the batter, quickly fry them in hot oil, and drain the oil with a colander. After cleaning the pan, add a little oil, add two garlic slices, stir-fry the ginger slices slightly, and add half a bowl of soy sauce and vinegar mixed juice (the ratio of soy sauce and vinegar is about 2: 1).

Practice 2

Name of dish: sweet and sour pork ribs

Features: red and bright color, dry and moist, sweet and sour.

Raw materials:

450 grams of pork ribs. 20 grams of cooked sesame seeds. 3g of salt, 5g of pepper, 20g of [url wine, 0g of ginger10g, 0g of onion10g, 50g of vegetable oil, 50g of fresh soup150g, 50g of vinegar, 20g of brown sugar (or white sugar)100g, and 10g of sesame oil/kloc.

Making:

Chop pork ribs into 5 cm long knots, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup and steam them in a cage until the meat is separated from the bone, then take out the ribs. Put the pot on high fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add fresh soup, add the ribs and white sugar to collect the juice with low fire, add vinegar when the soup is almost dry, pour sesame oil on the pot when the oil is bright, plate and cool, remove sesame seeds and mix well.

Practice 3

Name of dish: sweet and sour pork ribs

Features: bright red color, sweet and sour taste, appetizing and spleen strengthening.

Raw materials:

500g pork ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt.

Making:

① Wash and chop the ribs into 3cm long sections, blanch them with boiling water, remove them and put them in a basin, and add salt and soy sauce to marinate them.

(2) oil the wok until it is 60% hot, fry the ribs until they are light yellow, and take them out; Heat the oil to 80%, then fry in the pan until golden brown and take it out.

(3) Heat a little oil in the wok, add chopped green onion and Jiang Mo until fragrant, add appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pour in ribs, simmer with slow fire until the soup is thick, and the ribs are cooked. Pour in the cooked oil and take out.

Practice 4

Chop pork ribs into pieces, three tablespoons of white sugar, four tablespoons of vinegar, two tablespoons of soy sauce, four onions, cut into pieces, a small piece of ginger and a clove of garlic, slice them evenly, one tablespoon of starch, add water to make a sauce, and salt with a proper amount of monosodium glutamate.

1, boil the ribs in boiling water to remove blood foam, take them out and drain them for later use.

2, put the oil in the pot and burn it to 70% heat. The ribs are dried and then exploded to yellowish.

3. Add soy sauce, pickled peppers and ginger and garlic slices and stir fry.

4. Add about two Jin of water, bring to a boil, cover it and simmer for about one hour.

5. When the soup is dry, shovel the vinegar, sugar and onion evenly.

6, after thickening, shovel evenly, and serve from the pan.

Practice 5

Pork ribs 1 kg, 75g of crystal sugar (white sugar is also acceptable), 25g of soy sauce (including soy sauce15g, soy sauce10g), 50g of vinegar, 25g of cooking wine, 5g of shallots15g, 5g of cooked sesame seeds and ginger slices.

Practice:

1, chop pork chops into 5cm-long sections (which can be completed by meat stall personnel), and put them in boiling water to remove blood.

2. Blanch the ribs with cooking wine, soy sauce and ginger onion for 20 minutes.

3. Steamed ribs on the pan until crisp and rotten (about 30-40 minutes) Material:

4. Pick out the steamed ribs for later use, and take out the ginger and onion from the broth for later use.

5, pour the oil in the pot and heat it to 70%, then fry the ribs until golden (with high fire, not too long to avoid the meat hardening).

6, leave the bottom oil in the pot, put the rock sugar into the boil, add the broth of steamed ribs (the fire should be small, the sugar should not be boiled, and the soup should be added from the side of the pot to avoid splashing), soy sauce, vinegar and salt, and add the ribs to burn for a few minutes.

7. When the soup is concentrated, drop a few drops of vinegar from the pot and sprinkle with sesame seeds.

Practice 6

Ingredients: 500g pork chop, green pepper and egg yolk 1 piece, walnut kernel, dried longan, soy sauce, vegetable oil, rice wine, sugar, white vinegar, tomato sauce, starch and sesame oil.

Method:

1.Cut pork chops, blanch and marinate with rice wine and soy sauce for 30 minutes; Crushing walnut kernel, cutting dried longan into fine pieces, and cutting green pepper into pieces.

2. Heat the oil in the pan, drain the green pepper after it is oiled, dip the starch in small rows, and fry it in the oil pan.

3. Mix the sugar, vinegar, tomato sauce and marinated sauce, add oil to the pot and heat it, pour the sauce into the fire and boil it, add the small row, green pepper, walnut kernel and dried longan, and stir well to get out of the pot.

Practice 7

1, first prepare pork ribs with a little fat (some people feel that they are all thin and not as delicious as this), and prepare as much as you want, and you can sell the meat chef to chop them for you;

2. Add water and salt to the ribs and cook them until they are 80% mature. If there is enough time, you can cook them in an electric rice cooker.

3. Take out the spareribs (soup for later use), drain them, put them in an oil pan (not too much oil, because fried spareribs will get oil) and stir fry them. First, add yellow wine to stir fry them, then add soy sauce to stir fry them, and then pour the soup into the pan. Don't pour too much at a time, stir fry them several times. When the juice is half dry for the last time, add sugar water and vinegar to your taste, and stir fry them until they are finished.

Precautions:

1, rice wine and soy sauce can be put more and colored. Soy sauce must be put later, and don't fry it for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;

2, be sure to stir fry more, so that the color of the ribs will be even and beautiful;

3. This practice is characterized by simple steps and delicious taste. Also, the extra soup can be used to cook side dishes, and you can drink it directly by sprinkling chopped green onion. It's really killing two birds with one stone.