Materials:

5g of ribs, 1 shallot, 1 ginger, 2 cloves of garlic and appropriate amount of starch.

seasoning:

5g of edible oil (actual consumption is 45g), 1/2 tsp of soy sauce, 1 tsp of balsamic vinegar, 1/2 tsp of refined salt, 1 tsp of sugar and 1 /2 tsp of monosodium glutamate.

Practice:

1. Wash the ribs and chop them into small pieces;

2. Wash and slice ginger and garlic;

3. Wash chives and cut into powder;

4. put the oil in the pot, and when it is heated to 5%, fry the ribs until the surface is brown, and then pick up and drain the oil;

5. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without sparerib noodles, boil over high fire, and simmer for 3 minutes;

6. when the ribs are fragrant and soft, add sugar, vinegar and chopped chives, thicken them with water starch, and collect the concentrated juice over high fire.

characteristics:

ruddy color, sweet and sour.

The chef knows everything:

Sugar and vinegar should be put last, so the sweet and sour taste can come out.

3 Method 2

Materials: appropriate amount of small ribs, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of white sugar (which can also be replaced with rock sugar to make the color more attractive)

, 4 tablespoons of vinegar, 5 tablespoons of clear water, 2 garlic, appropriate amount of onion and ginger slices, and 1 tsp of salt (optional).

Practice: 1. Fill the soup pot with clear water → put the small ribs into the pot → fire → skim the floating foam and blood foam after boiling → put the onion, ginger slices and garlic → simmer for 3-6 minutes → take out the ribs after cooking and control the water.

2. Sauce: 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons vinegar, 4 tablespoons sugar, 5 tablespoons water, and salt, pepper and pepper can be added appropriately.

3. fire the wok → pour in a proper amount of oil → pour in the spareribs when the oil is hot → stir-fry slowly with low fire until the surface of the spareribs is light golden yellow → pour in the flavor juice just now, and the flavor juice should be just right after the spareribs are cooked → turn to low fire and let it stew slowly until it is tasty → when the soup is almost dry, turn on high fire and collect it, and cook some vinegar before taking out of the wok.

4 Practice 3

Edit

Ingredients: 5g pork ribs, soy sauce, brown sugar (or sugar), red vinegar, onion, ginger, vegetable oil, etc.

Preparation: Chop a catty of 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, raw flour, 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 them in the batter, quickly fry them in hot oil until golden brown, scoop them up with a colander, drain the oil, wash the pan, add a little oil, stir-fry two slices of garlic, stir-fry two slices of ginger slightly, add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce to vinegar is about 2:1), and add a little oil.

5 Method 4

Ingredients:

45g pork ribs. 2 grams of cooked sesame seeds. 3 grams of salt, 5 grams of pepper, 2 grams of wine, 1 grams of ginger, 1 grams of onion, 5 grams of vegetable oil, 15 grams of fresh soup, 5 grams of vinegar, 1 grams of brown sugar or white sugar and 1 grams of sesame oil.

Production:

Chop pork ribs into sections about 5 cm long, put them into boiling water, take them out and put them into 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 18℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add fresh soup, add vinegar when the ribs and white sugar are dry, pour sesame oil on the pot when the oil is bright, put them on a plate to cool, remove sesame seeds and mix well.