in a strict sense, the sour meat should be called chilled meat. It refers to the process of removing acid from meat under cooling conditions. The fresh meat we usually eat is easily polluted by microorganisms and spoils. However, if the temperature of the meat is reduced to ℃-4℃ within 24 hours after the livestock is slaughtered, and this temperature is always maintained in a series of subsequent processing, circulation and sales processes, the activity of enzymes and the growth and reproduction of most microorganisms in the meat can be inhibited, so that the fiber structure of the meat can be changed, it is easy to chew and digest, and the absorption and utilization rate of nutrients is also high, and the taste is better. This is called the acid excretion process of meat. 11 "Sweet and sour pork ribs (Figure) Ingredients: 5g pork ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt. Production: ① Wash and chop the ribs into 3cm long pieces, blanch them with boiling water, take them out and put them in a basin, and add salt and soy sauce to taste. (2) oil the wok until it is 6% hot, fry the ribs until they are light yellow, and take them out; Heat the oil to 8%, 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. Features: bright red color, sweet and sour. 12 "Sweet and sour pork ribs (Figure) Ingredients: 1/2 taro, 2 fried dough sticks, 1 pineapple, 1/4 green pepper, 1/4 red pepper, 1 cup of flour, 2 tablespoons salt, 1 tablespoon sugar, 1 tablespoon vinegar, 2 tablespoons tomato sauce, 1 tablespoon sesame oil and 2 tablespoons starch. Method: 1. Peel taro, wash and cut into thin strips. 2. After the taro is fried first, each section of fritters is stuffed with a small strip of taro. 3. Add water to the flour to make a paste, then dip the fritters into a 5-minute hot oil pan and fry them slowly, then remove the oil. 4. Remove from the oil pan, pour in diced pineapple, diced green pepper and diced red pepper, stir-fry and serve. Add salt, sugar, vinegar, tomato sauce and water to the fried dough sticks, stew for half a cup, add pineapple, diced green pepper and red pepper, thicken with starch water, and drizzle with sesame oil. 13 "Sweet and sour pork ribs 1. First, prepare pork ribs with a little fat (I don't think they are all thin and delicious), and prepare as much as you want. You can sell the meat master to cook them for you; 2. Add water and proper amount of salt to the ribs and cook them until they are 8% mature. If time is enough, 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. You can put more rice wine soy sauce and color it. 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. 15 "Sweet and sour pork ribs raw materials: 25g pork chops, 1 egg, 25g vinegar, 1g refined salt, 25g dry starch, 25g cooking oil, 75g sugar, 25g tomato pulp, 1g cooking wine and a little soy sauce. Production method: 1. Wash the pork chops, cut them into 1 cm thick slices, then cut them into long strips, put them in bowls, add cooking wine, refined salt, soy sauce, egg liquid and dried starch, and mix well for sizing. 2. Heat the wok with medium heat, until the cooking oil is heated to 5%, fry the ribs one by one until they are 7% mature, and drain the oil. 3. When the oil temperature of the original pot rises to 7% heat, fry the large row until golden yellow, and drain the oil. 4. 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 and tightly wrapped with ribs, pour a little freshly burned oil, and then serve. Features and Description: This dish is of Shanghai flavor. Brilliant color, sweet and sour taste, with wine and delicacies. Stir-fry tomato sauce in an oil pan, the oil temperature should be low, and the fire should not be strong, because tomato sauce is easy to burn. Besides, it will taste fresher if cooked lard is used. 16 "Sweet and sour pork ribs Raw materials: Chopped pork ribs (frozen in the refrigerator for about 1 hour, easy to chop), sugar, vinegar, soy sauce and sesame seeds. Method of production: Step 1: put water into the wok, boil it, and pour it into the pork ribs to remove blood foam. Clip out the ribs. Step 2: Re-put two small bowls of water into the wok, pour in ribs, add sugar, vinegar and soy sauce, and bring to a boil with medium heat. Stir-fry occasionally, until the water is dry and oil is present. Stir-fry sesame seeds. It can be loaded. 17 "Nuosha sparerib raw materials: pork sparerib 8g glutinous rice 2g mung bean 1g old pumpkin 15g chopped green onion 1g refined salt, cooking wine, fermented glutinous rice juice, white sugar, red soy sauce, chicken essence, peanut butter, sweet noodle sauce, oyster sauce, spiced powder, ginger rice, chopped pepper and cooked vegetable oil. Method: 1. Peel the pumpkin, cut it into pieces, cook it in a boiling pot, take it out and put it on the bottom of a disk (windmill-shaped); After the glutinous rice and mung bean are washed clean, put them in a bowl, add appropriate amount of water, steam them in a cage and take them out, then mix them evenly with refined salt, sugar and oyster sauce. 2. Place the steamed spareribs in the bottom of a steaming bowl, then add the seasoned glutinous rice and mung beans, then steam them in a cage with strong fire until the spareribs are soft, and then take them out and turn them into a dish with pumpkin slices. Features: salty and delicious, soft and palatable 18 <; < Boiled pork ribs > > Ingredients: 6g straight rib pork ribs (1 kg 2 Liang). Ingredients: 5g (1kg) of Chinese cabbage core and 2g of coriander powder. Seasoning: salt, monosodium glutamate, ginger slices, red oil, coriander powder, pepper powder, pickled pepper powder, pickled ginger, garlic, minced pork, broth, soy sauce and shallot. Practice: 1. Chop the straight rib pork ribs into 6 cm long segments, mix in the ground meat powder, refined salt, monosodium glutamate, ginger slices and shallots, and steam them in a cage. 2. Sit in the pan, leave the oil, add the pickled pepper powder, pickled ginger and garlic, stir-fry until the fragrance overflows, add the broth, soy sauce, monosodium glutamate and straight rib pork ribs, cook for 8 minutes, thicken and plate; 3. Stir-fry the cabbage core, sprinkle the minced pepper and coriander on the straight rib pork ribs, and pour hot red oil. Features: ruddy and shiny color, fresh and spicy, smooth and tender texture. Trick: the seasoning should be complete; Steamed pork ribs with straight ribs should not be overcooked. 19 "Crispy ribs Ingredients: ribs, bread flour, cooking wine, sea pepper, pepper, ginger, onion, soy sauce. Production method: select fat ribs, cut them into 12-inch sections, marinate them with cooking wine, salt, pepper, sea pepper and soy sauce for 2-3 minutes to taste, steam them in a steamer after the water comes out, take them out to cool, grind them dry, dip them in a layer of bread flour, put oil in the pot, heat them to 8%, fry the ribs until golden brown, take them out, and serve with onion sauce. Features: golden color, soft and palatable, crisp outside and tender inside. 2 "crispy pork ribs raw materials: 1 grams of pork ribs, 15 grams of ginger (crushed), 25 grams of soy sauce, 1 gram of monosodium glutamate, 15 grams of sesame oil, 25 grams of onion, 15 grams of refined salt, 1 gram of spiced powder, 1 grams of cooked vegetable oil (consumption 15 grams), 25 grams of sesame seeds, and 15 grams of broth. Method: 1. When the ribs are cooked until the meat shrinks and the bones are out, remove them and pour out the soup for later use. Mix the ribs with ginger, soy sauce (15g) and refined salt (1g) and taste for 3min. Stir-fry sesame seeds with strong fire. 2. Put the cooked vegetable oil into the pot and burn it to 7% heat. Add the ribs and fry them to remove the surface water and remove them (pick out ginger and onions). Leave vegetable oil (5g) in the pot, add spareribs, refined salt (5g), soy sauce (1g), spiced powder, monosodium glutamate and stock, collect the juice with medium fire, take out the pot and let it cool until the water is dry, then add cooked sesame seeds and sesame oil and mix well. 21 "Ten Fragrant Drunken Pork Ribs" Ten Fragrant Drunken Pork Ribs ",its preparation method is different from the combination of hot frying and cold drunkenness. Its texture is crisp and soft, sweet and sour, and its taste is mellow and rich. Method: 1. Chop off most of the back bone of pork tenderloin, cut it into pieces, pat it with a knife face, then shoot it again with the back of the knife for 3 times, then gently point it on the meat face with a knife edge, and finally cut it into strips with flesh and blood. Cut water chestnut into pieces, put them in a bowl with tenderloin bone strips, add dry starch and a little water to homogenize. 2. Put the onion rice, minced garlic, soy sauce, white sugar, balsamic vinegar, tomato sauce, curry sauce, sesame sauce, monosodium glutamate, soup and orange juice into a small basin, and mix well to make a "drunken juice". 3. When the tenderloin bone strips and water chestnut slices are fried in the pan until golden brown, remove the oil, pour it into a small pot of "drunk juice", turn it over a few times and serve. Acid-drained meat adds flavor and nutrition. Therefore, the sour meat is cooked and perishable, and the taste is delicate. The main reason why its price is 2%-3% higher than that of ordinary meat is that there are many strict procedures in the production process. Learn to identify when buying. From the point of view of hygiene and nutrition, sour meat is the best treatment method for fresh meat in the processing process. At present, almost 1% of the fresh meat market in some western developed countries is sour meat. Because the meat with acid discharge requires high processing technology, it must be cooled and acid discharged in time after slaughter, and the packaging, storage, transportation and sales are also carried out under low temperature control. As long as one of these steps can't be achieved, it can't be called real acid meat. At present, there are some unqualified meat in the market, and only a few steps in the cooling process have been completed. We should learn to identify them. It is difficult to distinguish between qualified and unqualified acid-discharged meat from the appearance alone. There are subtle differences in color, smell, elasticity and viscosity. Only after cooking can the difference be clearly felt: qualified acid-discharged meat is tender, and it is not necessary to wrap egg liquid and starch when cooking, and the soup is clear and mellow. Hot fresh meat and frozen meat have their own disadvantages. At present, there are hot fresh meat and frozen meat on the market, in addition to sour meat. Hot fresh meat refers to the meat of livestock and poultry that has passed the health inspection after slaughter and processing. It is usually slaughtered in the early morning and listed in the early morning without any cooling treatment. In the process from processing to retail, hot fresh meat is not only polluted by air, flies, transport vehicles and packaging, but also the meat temperature is high in this process, and bacteria are most likely to proliferate in large quantities. Frozen meat with the most nutrition preservation and the least bacterial reproduction refers to the meat of slaughtered livestock and poultry, which is quickly frozen below MINUS 18℃ after precooling, so that the deep temperature reaches below MINUS 6℃. Although frozen meat has fewer bacteria and is safe to eat, it needs to be thawed before eating, which will lead to the loss of a lot of nutrients. Both kinds of meat are not as good for health as sour meat.