Main ingredients: 4 pork ribs

Slurry: eggs, flour and raw flour

Seasoning: salt, soy sauce, vinegar, sugar, tomato sauce, cooking wine, ginger, garlic, onion and pepper

Method:

1. First, chop the ribs into half-inch long segments.

2. Boil a large pot of boiling water, pour the spareribs in after boiling, and cook with salt and wine after boiling again. After a while, there will be a lot of impurities such as minced meat and blood foam floating on the water surface. Ho, ho, you should keep fishing them out and dumping them, so that the ribs made will not have a bad taste that affects the sweet and sour taste. Cook like this for 5 minutes, turn off the heat, take out the ribs and let them cool. Then marinate with salt, wine, pepper, monosodium glutamate, etc. for 1 hour.

3. Now, prepare the fried ribs by mixing the slurry. Put the eggs in the bowl, pour the flour, and then beat well. Don't use too much flour, and the slurry should be thinner, just a little thicker than rice soup, otherwise there will be no way to wrap it on the ribs.

4. Put soybean oil in the pot, heat it to 7%, and then reduce the heat. Wrap the ribs in slurry, fry them until golden brown, and then remove them quickly. When all the ribs are fried, fry them in the pot again, and then get out of the pot.

5. It's finally time to start cooking sweet and sour pork ribs. Ho, ho, everyone is anxious. Leave the bottom oil in the pot, add ginger and garlic to stir fry, stir fry the ribs quickly, then add a little salt and soy sauce to taste, then pour in wine and stir fry twice, then add water just over the ribs, add vinegar (at this time, the vinegar is mainly used to make the vinegar taste enter the bones of the ribs) and a little brown sugar (because I like the special flavor of brown sugar). Then cover the lid, and after the fire boils, change to low heat and cook slowly.

6. The waiting time is always long, until only half of the water is boiled. At this time, because vinegar and wine have been heated for a long time, they have almost evaporated, so they need to be seasoned again. Change the fire, add vinegar, tomato sauce (adding some sour taste will be more honest, of course, if you use hawthorn to cook authentic sour sauce, so much the better), brown sugar, stir-fry twice, add some wine and continue to stir-fry, and then stir-fry quickly, because sugar will be burnt if it sticks to the bottom of the pot for a long time, and it will be bitter if it is burnt. When the water is almost dry, drink, stir-fry twice, and then sprinkle with sesame oil.

Tip:

1. If you are lazy, you can omit the pickled ribs in step 2 and steps 3 and 4, ho ho, which will save a lot of things, although the ribs don't feel crisp outside and soft inside in your mouth. However, you should pay attention to the first seasoning, and use more salt.

2. When frying ribs, it's okay to fry them a little older, but don't fry them to black. Oh, ho, that's not old, it's burnt.

Method 2:

25og pork ribs, a little tomato sauce, 25g sugar, 2og vinegar, 1og cooking wine, 3g salt and 1OOO oil.

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

2. Set fire to the pan, put oil to 6% heat, add ribs, fry until golden brown, and take them out;

3. Put the oil in the bottom of the pan, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add the fried ribs, stir until the soup is evenly hung.

Method 3:

Ingredients:

spareribs, ginger, dried starch (Liangsheng powder), soy sauce, vinegar (vinegar made in China must not be used by foreigners), salt, cooking wine (if not, other white wine will do), sugar and cooking oil

Practice:

1. Too much will affect the sweet and sour taste).

2. Wrap the evenly mixed spareribs with a layer of dry starch, and then fry them in an oil pan heated to 8% until they are light yellow. (At this time, you can taste the salty spareribs. If they are too light, you can add salt later in cooking, so it is better to put less salt before)

3. Cut ginger into fine foams, put oil in the pan and burn them. Add vinegar, sugar, and soy sauce after frying. When the sugar melts, add the fried ribs, stir fry and collect the juice, and then you can take the pan and plate.

PS: When adding vinegar and sugar, it's still the same sentence, it's better to have less than more, and the proportion must be balanced. Any one of them will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it. Generally speaking, When vinegar is added to a little pungent, it's OK. Soy sauce is best to use soy sauce, a little bit is enough, mainly for coloring. Because there is a layer of starch outside the ribs, the juice in the pot will thicken immediately when you put it in the pot. At this time, you should keep stirring to prevent it from touching the pot. The juice must be dried. When you see that the bottom of the pot is basically oil, and then the ribs will be separated from each other and a sugar filament will be pulled. The juice is almost harvested. Otherwise, if the juice is not dried, it will seriously affect the luster and taste of the finished product.

Method 4:

Shanghai cuisine-sweet and sour pork ribs

Raw pork ribs are 25g, tomato sauce is a little, sugar is 25g, vinegar is 2g, cooking wine is 1g, salt is 3g, and oil is 1g.

Production process

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

(2) fire the pan, put the oil to 6% heat, add the ribs and fry them until they are golden yellow, and then take them out;

③ Put the oil in the bottom of the pan, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add the fried ribs and stir until the soup is evenly hung. Add two teaspoons of sugar, a little salt (soy sauce is also acceptable), and tomato sauce is used for coloring, not too much. You should use aged vinegar and add it before cooking, so that it will have a fragrance.

method 5:

7 "Zhejiang cuisine-sweet and sour pork ribs

features golden and crisp outside, tender and fresh inside. Sweet and sour slightly salty.

raw materials

16 grams of raw gluten, 26 grams of water-borne fungus, 22 grams of clean bamboo shoots (Yulan tablets), 22 grams of green and red persimmons, 6 grams of sesame oil (11 grams of actual consumption), 4 grams of white soup, 11 grams of dry starch, 1 grams of wet starch, 8 grams of white sugar, 8 grams of vinegar oil and 3 grams of vinegar.

Production process

(1) Gluten is pressed into .5 cm thick slices and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and wrap gluten strips evenly on them from top to bottom to prevent them from loosening. Leave it for 5 ~ 6 minutes after winding, and let it stick firmly. Then put it in a boiling pot with chopsticks, cook it on slow fire for about 3 minutes, take it out and put it in cold water, and slowly take out the chopsticks.

(2) Cut the gluten into sections with a width of 1.3 cm, put it in a bowl, add soy sauce and mix well, squeeze it a little, and dip it in dry starch.

(3) Boil the winter bamboo shoots in boiling water, cut them into strips with a length of 3cm, a width of 1cm and a thickness of .5cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed, which looks like ribs.

(4) remove seeds and tendons from green and red persimmon peppers and wash them; Wash the wooden ears and cut them into filaments together.

(5) Put shredded auricularia auricula in a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. to make a sauce.

(6) Pour sesame oil into the frying pan, heat it to 7-8% on a strong fire, add the "ribs", fry until the sauce is yellow, and pour it into the colander to drain the oil.

(7) Return the frying spoon to Wanghuo, add sesame oil (3g), heat it to 5-6%, add shredded green pepper, red persimmon and Jiang Mo, stir-fry for a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil.

Method 6:

8 "Sweet and sour pork ribs

1. Chop the pork ribs into small pieces, cook them thoroughly in the pan, remove them and drain them.

2. Chop the onion and garlic, add cooking wine, vinegar, sugar, ginger powder and a little salt, and stir-fry them until the surface.

3. Put a little oil in the wok, stir-fry the pork ribs, and let them stand. Add a lot of sugar.

4. When the juice is almost collected, thicken it and take it out.

Experience:

The ratio of sugar to vinegar is basically 1:2, and the sugar can be more. Pork ribs soup with white radish or Chinese cabbage bean curd vermicelli can be made into soup, so you can eat both bones.

Method 7:

Sweet and sour pork ribs

Clip out the ribs.

step 2: put two small bowls of water in the wok again, pour in the ribs, add sugar, vinegar and sauce oil, and bring to a boil over medium heat. Stir-fry occasionally, until the water is dry and the oil is present. Stir-fry sesame seeds. Ready-to-serve

It should be almost enough, and the taste should be more complete.