The method of sweet and sour pork ribs is 1. Ingredients: Chopped ribs (frozen in refrigerator 1 hour or so, easy to chop) Ingredients: sugar, vinegar, soy sauce, sesame seeds 1. Add water to the wok, boil it, and pour it into the ribs for the purpose of removing 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. Ingredients: pork chop seasoning: 1 egg, vinegar, refined salt, dried starch, cooking oil, sugar, tomato pulp, cooking wine, soy sauce 1. After cleaning the pork chop, cut it into thin slices with the thickness of 1 cm, then cut it into long strips, put it in a bowl, and add cooking wine, refined salt, soy sauce and egg liquid. 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 it in large rows until golden, 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. Raw materials: ribs, ginger, dried starch, soy sauce, vinegar, salt, cooking wine (if not, other white wine will do), sugar, cooking oil: 1. Slaughter the ribs into 4cm long segments, add a little salt and cooking wine and mix well (not too much salt, only 2/3 of the normal amount, too much salt will affect the sweet and sour taste). Then put it in an 80% hot oil pan and fry it until it is light. You can try salty ribs at this time. If it is too weak, you can add salt later, so you should put less salt before. 3. Cut the ginger into fine foams, put oil in the pot, add the chopped ginger foam when it is 60% hot, and pour vinegar, sugar and soy sauce after frying. After the sugar melts, wait until it melts. Stir-fry and collect the juice, and you can go out. Note: when adding vinegar and sugar, it is the same sentence. It is better to add more if you add less, and the ratio must be balanced. Excessive addition of any one of them will seriously affect the quality of finished products. You can taste it while adding it. Generally speaking, vinegar is enough to make it a little pungent. It is best to use soy sauce, a little bit is enough, mainly for coloring. Because there is a layer of starch outside the ribs. Therefore, the juice in the pot will thicken immediately when it is put into the pot, so stir fry constantly to prevent it from sticking to the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, then the ribs will be separated from each other, and a sugar line will be opened, and the juice will almost be harvested. Otherwise, if the juice is not drained, the gloss and taste of the finished product will be seriously affected. 1. When buying ribs, you should choose more meat and less oil, so. 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. Simple operation and simple ingredients. 5 1. Prepare some fat ribs first (I don't think it's as delicious as this). Prepare as much as you want, and you can sell it to the butcher 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. Note: the soy sauce must be put in later, and it should not be fried for too long, because it is easy to paste the pot. Must not put monosodium glutamate 6 raw materials: ribs (small ribs) taste better 1, ribs cut into pieces, flying water, rinse with warm water again, drain water. 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, full of color and flavor. Tasting is also the best note: as long as the materials are sufficient, the proportion is appropriate, and the heat is sufficient, the thick sugar juice that sweet and sour pork ribs should have can be cooked without thickening. 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. 7 Ingredients: sparerib, sugar, balsamic vinegar, eggs, flour, onion, ginger, garlic, corn flour and pepper. Making: 1. Cut the ribs into small squares, wash them, boil them in water to remove blood foam, then wash them, drain them, and pickle 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. The last one is cold dish. Please pay attention to the 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 sections, add salt, ginger slices, onion slices and pepper, mix well, put them in a cage, steam until the meat is boneless, 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. Ingredients: sparerib, ginger, dried starch (fresh flour), soy sauce, vinegar (vinegar made in China must not be used by foreigners), salt, cooking wine (if not, other white wine will do), sugar, cooking oil: 1, chop the sparerib into 4cm long sections, add a little salt and cooking wine and mix well (not too much salt and cooking wine). Too much will affect the sweet and sour taste). 2. Wrap the evenly stirred ribs with a layer of dry starch, and then fry them in an oil pan heated to 80% until they are light. You can try salty ribs at this time. If they are too weak, you can add salt later in cooking, so it is better to put less salt before. 3. Cut ginger into fine foam, put oil in the pot and cut it when it is heated to 60% heat. Sugar, soy sauce. After the sugar melts, add the fried ribs, stir-fry and collect the juice, and then serve. PS: 1。 When adding vinegar and sugar, it is still the same sentence, the less the better, and the proportion must be balanced. Any one of them will seriously affect the quality of finished products. Inexperienced friends can taste it while adding it. Generally speaking, vinegar can be added until it is a little pungent. Soy sauce is best used, just a little 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 the pan from sticking. The juice must be dry. When you see that the bottom of the pot is basically oil, and then the ribs will separate from each other, you will pull a piece of sugar. The juice is almost collected. Otherwise, if the juice is confiscated and dried, the gloss and taste of the finished product will be seriously affected. The adoption rate of four-eyed prince's answer was 66.7%. Name of the dish: sweet and sour pork ribs: bright red in color, sweet and sour, appetizing and invigorating the spleen. Ingredients: 500g of 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 season them with salt and soy sauce. (2) Stir-fry the pan oil to 60% heat, fry the ribs to light yellow, and take them out; Heat the oil to 80% heat, then put it in a pot and fry until golden brown. (3) Heat a little oil in a wok, add chopped green onion and Jiang Mo, stir-fry until fragrant, add appropriate amount of water, soy sauce, vinegar, sugar and cooking wine, pour in ribs, and simmer with low fire until the soup is thick and the ribs are cooked. Pour in cooked oil and take it out.