500g of ribs, 1 scallion, 1 piece of ginger, 2 cloves of garlic, moderate amount of cornstarch, 500g of cooking oil (45g), 1/2 tbsp of soy sauce, 1 tbsp of balsamic vinegar, 1/2 tsp of refined salt, 1 tbsp of sugar (yellow sugar), 1/2 tsp of monosodium glutamate (MSG).

Practice One Editor

Sweet and Sour Pork Spare Ribs

Sweet and Sour Pork Spare Ribs

1Blanch 500 grams of pork spare ribs, and cook for thirty minutes, the broth can be boiled with noodles, don't pour it out.

2. Marinate with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of dark soy sauce, two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.

3. Drain, rinse and set aside. Fry until golden brown, don't put too much oil, you can save the oil, just turn it over a lot.

4. pot put ribs, marinated ribs of water (boldly put sugar it, three tablespoons, do not be afraid of more). Half a bowl of broth boiled over high heat, seasoned with half a teaspoon of salt to taste.

5. Small fire simmer for ten minutes on high heat to collect the juice, collect the juice when the last addition of a tablespoon of balsamic vinegar, that sweet and sour flavor came out.

6. Pro out of the pot sprinkle green onion sesame seeds, a little monosodium glutamate. [1]

Sweet and Sour Spare Ribs

Sweet and Sour Spare Ribs

Practice 2 Edit

"Moderately sweet and sour, not oily, not greasy, the taste is rich and delicate, and you won't feel any kind of seasoning out of place. The color is sugary, not too thick, not too light, suitable for both men and women, young and old. Because the taste is relatively calm, children like it very much. Cooking at home by yourself is not as elaborate as in a restaurant, just quick and tasty."

Main Ingredients

Pork chops 500g

Sub Ingredients

Vegetable oil 100ml

Salt 3g

Maintaining wine 2 tablespoons

Balsamic vinegar 2 tablespoons

Lao Soya Sauce 1 tablespoon

White sugar' (yellow sugar) 50g

1 tablespoon of light soy sauce

1 tablespoon of chicken essence

50g of brown sugar

2g of sesame seeds

Steps

1. Cut the pork ribs into small cubes, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and 1 tablespoon of balsamic vinegar, stir well and marinate for 20 minutes.

2. In a frying pan, add the marinated pork ribs when the oil is about 8 minutes hot, fry until the ribs turn brown, remove from the pan, and reserve the oil for another use.

3. Heat the frying pan a little, add half a bowl of water and 1 tablespoon of balsamic vinegar (if you have broth, it's even better), bring to a boil, then add the sugar and brown sugar, and cook over low heat until it becomes sticky, stirring with chopsticks constantly to prevent the sugar from sticking to the pan.

4. Change the heat to medium and pour in the ribs so that they are evenly coated with the sweet and sour sauce. Stir constantly. Pour in 1 tablespoon of dark soy sauce, and 5 grams of salt, and stir-fry. Finally, season with chicken seasoning and sprinkle with sesame seeds.

Cooking Tips

The key to this dish is to pan-fry the ribs, not too raw and not too burnt, just slightly charred and crispy bones. The syrup must be simmered over low heat, or it will become bitter.

Practice 3 Edit

Ingredients

Pork chops 1 catty

Supplements

Sweet potato flour 25 grams

White sesame 15 grams

Seasonings

Peanut oil in moderation

Salt 10 grams

Soy sauce 3 tablespoons

Scallion 15 grams

Ginger 10g

Garlic 10g

1 tablespoon of cooking wine

2 tablespoons of vinegar

1 tablespoon of sugar

Half teaspoon of pepper

Sesame seeds

Water

Steps

1.First, marinate the cleaned pork ribs in the soy sauce, sweet potato starch, cooking wine, pepper, salt for 15 minutes to taste

2. With soy sauce, vinegar, sugar, cornstarch, water and salt to the right amount of sweet and sour sauce and standby, the pot of oil 60% heat into the marinated ribs fried for 7 to 10 minutes

3. Fish out the fried ribs drained oil and standby, the pot of oil left a little oil to add minced ginger, minced garlic and stir-fry to the flavor

4. Pour into the deep-fried ribs quickly stir-fry, pour in the modulation of good