Raw materials

25g pork ribs, a little tomato sauce, 25g sugar, 2og vinegar, 1og cooking wine, 3g salt and 1OOO oil.

Production process

① Wash the ribs and marinate them with cooking wine and salt. (2) set fire to the pot, put oil to 6% heat, add ribs and fry until golden brown, and take them out; ③ Put the oil in the bottom of the pan, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add the fried spareribs, stir fry until the soup is evenly hung.

add two teaspoons of sugar, a little salt (soy sauce is also acceptable), and tomato sauce is used for coloring, not too much. You should use aged vinegar and add it before cooking, so it will have a fragrance.

Sweet and sour pork chop (2)

Ingredients:

ribs, 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 and cooking oil

Practice: < p Too much will affect the sweet and sour taste).

2. Wrap the evenly mixed spareribs with a layer of dry starch, and then fry them in an oil pan heated to 8% until they are light yellow. (At this time, you can taste the salty spareribs. If they are too light, you can add salt later in cooking, so it is better to put less salt before)

3. Cut ginger into fine foams, put oil in the pan and burn them. Add vinegar, sugar, and soy sauce after frying. When the sugar melts, add the fried ribs, stir fry and collect the juice, and then you can take the pan and plate.

PS: When adding vinegar and sugar, it's still the same sentence, it's better to have less than more, and the proportion must be balanced. Any one of them will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it. Generally speaking, When vinegar is added to a little pungent, it is OK. Soy sauce is best to use soy sauce, a little bit is enough, mainly for coloring. Because the ribs are covered with starch, the juice in the pot will thicken immediately when you put it in the pot. At this time, you should 3)

seasoning: 2g of cooking wine, 3g of salt, 15g of sugar, 2g of vinegar, 1g of onion, 1g of ginger, 5g of starch

2g of oil.

Production:

1. Wash the ribs and chop them into 4cm pieces.

2. Chop onion and ginger, add 1g of water to starch and mix well.

3. Put the torch oil on the wok into the wok, heat it to 5% to 6%, put the spareribs into the oil pan, and fry it in medium heat until

<; br5a8> When the meat is ripe, take it out and put it in a vessel to control the oil.

4. Put cooking wine, salt, sugar, vinegar and minced onion and ginger into a large bowl, and then add about 5g of water to make sweet and sour juice.

5. Wash the wok, put it on the fire, put the sweet and sour juice in the wok, boil it with high fire, switch to low fire, put the spareribs in the wok, continue to cook for 1 minutes, and finally switch to high fire and add water starch to thicken the juice. Add 5 grams of Ming oil when cooking, so that the juice of the dish is brighter.

sweet and sour pork

raw materials: 3g of peeled, semi-fat and semi-pork, and 15g of cooked bamboo shoots.

Method: Wash the pork and cut it into long pieces, cut the meat noodles into pieces with a knife, marinate with salt and add egg white paste, dip in dry starch, fry in a 5% hot oil pan for 3 minutes, turn off the fire for 2 minutes, and then take out. When the oil temperature rises to 5%, add the meat and bamboo shoots, fry until golden, and take out. Remove the oil from the pan, add garlic and pepper, and stir-fry until fragrant.

Sweet and sour pork tenderloin

Ingredients: pork tenderloin, 4 liang; One dollar for yellow rice wine; An egg; Five points of chopped green onion; Flour eight money; Five dollars for wet starch; Four dollars for soy sauce; A catty and a half of cooking oil (about 122 yuan); Dichotomy of refined salt; White sugar eight money; Vinegar San Qian

Method: 1. Remove the fascia from the tenderloin, cut it into cross cuts on both sides with a knife, pat it flat with the knife surface, cut it into strips one inch long and four minutes wide, put it in a bowl, and add refined salt to mix well. Knock the eggs into a bowl, add flour, wet starch (two dollars) and water and beat them into an egg paste. Add the tenderloin and mix well.

2. Put the pan on the fire, add cooking oil and heat it to 7%, then put the meat pieces into the oil pan, and stir them with a spoon to prevent sticking, and fry until the golden meat pieces are cooked. When the oil temperature rises to 8% heat, pour in the meat, fry it and pick it up.

3. Leave a little residual oil in the original pot. When adding minced onion and ginger to fry until fragrant, add soy sauce, white sugar, vinegar and clear water to boil in twos, thicken with wet starch and water, and add meat pieces to stir well.