Ingredients: ribs, cooked sesame seeds, ginger, rock sugar or sugar, balsamic vinegar.
Accessories: sesame oil, salt, star anise, pepper, scallion, cooking wine and dried starch.
manufacturing method
Exercise 1
Basic materials
500g of sparerib, chives 1 root, ginger 1 slice, 2 cloves of garlic, appropriate amount of starch, 500g of edible oil (actual consumption is 45g), 2 tablespoons of soy sauce 1 tablespoon, balsamic vinegar1tablespoon, and 65440 of refined salt.
Basic steps
1, ribs washed and chopped into small pieces.
2. Wash the ginger and garlic and slice the sweet and sour pork ribs.
3. Wash and chop the onions.
4. Put oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, 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 ribs, pour in warm water without ribs, boil over high fire and stew for 30 minutes.
6. When the ribs are fragrant and soft, add sugar, vinegar and chopped leeks, thicken them with water starch, and collect the concentrated juice over high fire.
Exercise 2
Basic materials
Appropriate amount of small ribs, cooking wine 1 tbsp, soy sauce 2 tbsp, white sugar 3 tbsp (rock sugar can also be used instead, the color is more attractive), vinegar 4 tbsp, water 5 tbsp, garlic, onion and ginger 2 slices, salt 1 tbsp (optional).
Basic steps
1. Fill the soup pot with water → put the small ribs in the pot → fire → skim the floating foam and blood foam after boiling → put the onion, ginger and garlic → simmer for 30-60 minutes → take out the ribs and control the water.
2. Sauce: 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons vinegar, 4 tablespoons sugar and 5 tablespoons water. Salt, pepper and pepper can be added appropriately.
Sweet and Sour Spare Ribs
3. Stir-fry in a wok with fire → Pour in proper amount of oil → Pour in ribs when the oil is hot → Stir-fry slowly until the surface of ribs is light golden yellow → Pour in just-adjusted flavor juice → Boil the ribs with fire, then simmer slowly until they are tasty → When the soup is almost dry, open the fire to dry, cook some vinegar before taking out of the wok and stir-fry.
Exercise 3
Basic materials
500g sparerib, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc. Sweet and Sour Spare Ribs
Basic steps
Chop a catty of ribs into small pieces 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, salt, corn starch, pepper and monosodium glutamate. Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour) to make a uniform batter, and add a small amount of fine salt to the batter.
When the oil pan is on fire, roll the marinated ribs in the batter with bamboo chopsticks, wrap them in the batter, fry them quickly in hot oil until golden brown, scoop them up with a colander, drain the oil, wash the pan, add a little oil, add two pieces of garlic and ginger, stir-fry them slightly, and put them into half a bowl of light and dark soy sauce.
Sweet and Sour Spare Ribs
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Mix the juice with vinegar (the ratio of soy sauce to vinegar is about 2: 1) and add a spoonful of sugar. After burning, add fried small ribs to collect juice (a small amount of raw flour can be added to thicken the juice). Sprinkle chopped green onion when serving.
Exercise 4
Ingredients: pork chop.
Seasoning: salad oil, salt, ginger, soy sauce, soy sauce, rice vinegar, sugar and shallots.
Exercise:
1. Wash the ribs, marinate them with soy sauce, shredded ginger, salt and oil, and put them in the refrigerator for one night.
2. Put oil in a hot pot, put the ribs flat, fry them on slow fire until they are golden on both sides, and put a little soy sauce to color them.
3. Take another pot, add appropriate amount of boiled water, white rice vinegar and white sugar, add the fried ribs, and stew for 40 minutes on medium fire until the ribs are crisp and fragrant, and collect the juice on high fire and sprinkle some shallots.
Cooking skills:
1, the time for curing ribs can be 20 minutes, or it can be several hours or even all night. You still need patience if you want to eat delicious food.
After the ribs are fried, boiling water must be poured in. The reason is well known, but I still want to explain: in order to avoid the meat from shrinking and not rotting, it will affect the taste.
3. Changing the traditional frying method into frying in a pan can reduce the risk of being splashed by oil, and it is not so greasy and angry.
Exercise 5
Ingredients: pork chop.
Accessories: white sugar, onion.
Seasoning: cooking wine, soy sauce, soy sauce, balsamic vinegar, monosodium glutamate.
1. Boil 500g of water in small rows for 30 minutes, and marinate with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of balsamic vinegar for 20 minutes. Remove, wash and control water for later use, and marinate the juice of ribs for later use.
2. Fry until golden brown. Add ribs, water for curing ribs and three tablespoons of sugar into the pot. Boil half a bowl of broth and add half a teaspoon of salt to taste.
3. simmer for ten minutes to collect the juice, and finally add a spoonful of balsamic vinegar when collecting the juice, and the sweet and sour mouth will come out. Sprinkle chopped green onion, sesame seeds and a little monosodium glutamate in the pot.