Production:
① Ribs washed and chopped into 3 cm long section, boiled in boiling water, fish out and put in a pot, add salt, soy sauce marinade to taste.
② frying pan oil to sixty percent heat, under the ribs fried to light yellow out; oil temperature heating to eighty percent, and then under the pan fried to golden yellow out.
3 ③ frying pan to stay a little oil hot, into the chopped onions, ginger, burst incense, add the right amount of water, soy sauce, vinegar, sugar, cooking wine, pouring ribs, boil with slow fire simmering until the soup is thick, ribs are cooked, drizzled with cooking oil, out of the pot can be.
Features:
Red color, sweet and sour.
Two, sweet and sour pork ribs
Raw materials:
Pork ribs 1.5 kilograms. Ingredients: 300 grams of sugar, 200 grams of vinegar, 120 grams of soy sauce, 40 grams of cooking wine, 20 grams of green onion, 12 grams of ginger, 2 kilograms of vegetable oil (200 grams).
Method of production:
1) will be chopped into 4 cm long section of ribs, with a little soy sauce, cooking wine, marinated for 20 minutes; with 80% of the heat of the oil fried through (was golden red), fish out of the oil. (2) the ribs into the pot, add water (to diffuse over the ribs excessive), soy sauce, sugar, green onion, ginger slices boil, turn to micro-fire leaning until crispy (about 1 hour), add vinegar, to be soup will be exhausted, and viscous, when the pot is ready to be served.
Features: crispy meat flavor, sweet and sour taste, red color, bright oil bright gravy.
The key to production: ribs into the pot to fry through, depending on the ribs by rotten, and then add vinegar juice, such as the first vinegar, sweet and sour flavor is not strong.
Three, sweet and sour spare ribs
Raw materials:
Spare ribs, ginger, dry starch (beautiful powder), soy sauce, vinegar (must be China's production of vinegar, never use foreign vinegar), salt, wine (if not, other white wine can also be), sugar, cooking oil
practice:
1. will be slaughtered spare ribs 4 centimeters long section, add a little salt and wine mix. Add a little salt and cooking wine and mix well (not too much salt, the normal amount of 2/3 can, more will affect the sweet and sour flavor).
2. Coat the ribs with a uniform layer of dry starch, and then fry them in a pan of oil heated to 8 degrees until light brown. (At this point you can taste the saltiness of the ribs, if it is too light, you can add salt later in the cooking, so before the salt rather than too much)
3. ginger cut into fine foam, pan oil, boil to 60% of the heat into the chopped ginger foam, burst incense, then pour in the vinegar, white sugar, soy sauce. When the sugar melted, put in the fried ribs, stir fry juice can be up on the plate.
PS: In the addition of vinegar and sugar, or that, rather less than more, the ratio must be balanced, any one of them add more will seriously affect the quality of the finished product. Inexperienced friends can taste while adding. Generally speaking, add vinegar until a little pungent when it is OK. Soy sauce is preferred, but a little goes a long way, mainly for color.
Since there is a layer of starch on the outside of the ribs, the sauce in the pot will thicken right away, so keep stirring to prevent it from staining the pot. The juice must be dry, when you see the bottom of the pan is basically oil, and then the ribs in the ribs will be separated from the pull open a sugar wire when, the juice is almost done. Otherwise, the juice is not dry, will seriously affect the luster and texture of the finished product.
I don't know if you are satisfied with this answer
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