Method 1:

Ingredients: 4 pork ribs

Slurry: eggs, flour, cornstarch

Seasoning: salt , soy sauce, vinegar, sugar, tomato paste, cooking wine, ginger, garlic, onion, pepper

Preparation method:

1. First chop the ribs into Half-inch long sections (in fact, when you buy ribs, you can ask the seller to chop them for you. I usually buy them at Shuanghui cold fresh meat shop).

2. Boil a large pot of water. When it boils, pour the ribs in. When it boils again, add salt and wine and cook together. After a while, there will be a lot of impurities such as minced meat and blood foam floating on the surface of the water. Hoho, you have to keep taking them out and dumping them. This way, the pork ribs will not produce any odor that affects the sweet and sour taste. Cook like this for 5 minutes, turn off the heat, take out the ribs and let them cool. Then marinate with salt, wine, pepper, MSG, etc. for 1 hour.

3. Now start to adjust the slurry to prepare the fried pork ribs. Put the eggs in a bowl, pour in the flour, and beat well. Don't use too much flour. The slurry needs to be thinner, just a little thicker than rice soup, otherwise it won't be able to coat the ribs.

4. Put soybean oil in the pot, heat it to 70%, then change to low heat. Coat the pork ribs with the paste, fry them in the pan until golden brown, then take them out quickly. When all the ribs are fried, fry them again and then remove them from the pot.

5. It’s finally time to start making sweet and sour pork ribs. Hoho, everyone is waiting in a hurry. Leave the base oil in the pot, add the ginger and garlic and stir-fry until fragrant, add the ribs and stir-fry quickly, then add a small amount of salt and soy sauce to taste, then pour in the wine, stir-fry twice, then add water to just cover the ribs, add vinegar (at this time The vinegar added is mainly to allow the vinegar flavor to enter the bones of the ribs), and a small amount of brown sugar (because I like the special aroma of brown sugar). Then cover the pot, bring to a boil over high heat, then reduce to low heat and simmer slowly.

6. The waiting time is always long, and finally only half of the water is boiled. At this time, the vinegar and wine have almost evaporated after being heated for a long time, so seasoning needs to be done again. Change to high heat, add vinegar, tomato sauce (adding a little bit of this will make it more sour, of course, if you use hawthorn to make authentic sour sauce, that would be even better), brown sugar, stir-fry twice, add some wine, and continue to stir-fry. You must fry faster at this time, because if the sugar sticks to the bottom of the pan for a long time, it will burn, and it will be bitter. When the water is almost dry, add the wine, stir-fry twice, then pour in sesame oil and sprinkle Chopped green onions, heat up the pot, and you’re done.

Tips:

1. If you are lazy, you can omit the marinated ribs in step 2 and steps 3 and 4, ho ho, In this way, although the ribs will not feel crispy on the outside and soft on the inside, it will save a lot of trouble. But be careful when seasoning for the first time, use a little more salt

2. When frying the pork ribs, it’s okay to fry them a little bit, but don’t fry them until the surface turns black, ho ho, ho ho, That's not old, it's confused.

Method 2:

250 ??grams of pork ribs, a little tomato sauce, 25 grams of sugar, 20 grams of vinegar, 10 grams of cooking wine, 3 grams of salt, and 1000 grams of oil.

1. Wash the ribs and marinate them with cooking wine and salt.

2. Heat the pot, add oil and heat until it is 60% hot, add the spareribs and fry until golden brown and take them out;

3. Add oil to the bottom of the pot and add sugar. , tomato sauce, vinegar, salt, stir well into sweet and sour sauce, then add the fried ribs

and stir-fry until the soup is evenly coated.

Method 3:

Ingredients:

Pork ribs, ginger, dry starch (good cornstarch), soy sauce, vinegar (must be vinegar produced in China, thousand Do not use vinegar from foreigners), salt, cooking wine (if not available, other white wine will also work), sugar, cooking oil

Method:

1. Cut the ribs into 4 cm long pieces section, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal amount, too much will affect the sweet and sour taste).

2. Coat the mixed pork ribs with a layer Dry starch evenly, then put it into an 80% hot oil pan and fry until light yellow. Remove and set aside. (At this time, you can taste the saltiness of the ribs. If it is too salty, you can add it later in the cooking process. Salt, so when adding salt before, it is better to put less than too much)

3. Cut the ginger into fine pieces, put oil in the pot, when it is 60% hot, add the chopped ginger, sauté until fragrant Pour in vinegar, sugar, and soy sauce. After the sugar melts, add the fried pork ribs, stir-fry until the juice is reduced, and then serve.

PS: When adding vinegar and sugar, Again, it is better to have less than more, and the proportion must be balanced. Adding too much of any one of them will seriously affect the quality of the finished product. Inexperienced friends can taste it as they are added. Generally speaking, adding vinegar is a bit pungent. It's OK. It's best to use dark soy sauce for soy sauce. A little bit is enough. It mainly plays a coloring role. Since there is a layer of starch on the outside of the ribs, when it is put into the pot, the juice in the pot will thicken immediately. At this time Stir fry constantly to prevent it from sticking to the pan. The juice must be reduced. When you see that the bottom of the pan is basically filled with oil, and a sugar thread will open when the ribs are separated between the ribs, the juice will be almost gone. Otherwise, if the juice dries up, it will seriously affect the gloss and taste of the finished product.

Method 4:

Shanghai Cuisine - Sweet and Sour Pork Ribs

Ingredients 250 grams of pork ribs, a little tomato sauce, 25 grams of sugar, 20 grams of vinegar, 10 grams of cooking wine, 3 grams of salt, and 1000 grams of oil.

Production process

① Wash the ribs and marinate them with cooking wine and salt.

② Heat the pot, add oil and heat until it is 60% hot, add the spareribs and fry until golden brown and take them out;

③ Put the oil in another pot, add sugar and tomatoes Stir the sauce, vinegar and salt into a sweet and sour sauce, then add the fried pork ribs and stir-fry until the soup is evenly coated. Add two teaspoons of sugar and a little salt (soy sauce is also acceptable). The tomato sauce is used for coloring. It should not be too much. Use mature vinegar and add it before serving to make it fragrant.

Method Five:

7》Zhejiang Cuisine - Sweet and Sour Pork Ribs

Features: Golden and crispy on the outside, tender and fresh on the inside. Sweet and sour and slightly salty.

Ingredients

160 grams of raw gluten, 26 grams of water-cured fungus, 220 grams of pure bamboo shoots (magnolia slices), 22 grams each of green and red persimmons, 600 grams of sesame oil (actual consumption: 110 g) 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar, 30 grams of vinegar, and 1 gram of minced ginger.

Production process

(1) Press the gluten into 0.5 cm thick slices, and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly on them from top to bottom without letting them loosen. After wrapping, leave it for 5 to 6 minutes to allow it to fully stick. Then put the chopsticks together into a pot of boiling water, cook over a slow fire for about 30 minutes, take it out and put it in cold water, and slowly pull out the chopsticks.

(2) Cut the gluten into 1.3 cm wide sections, put it in a bowl, add soy sauce and mix evenly, squeeze it slightly, and dip it in dry starch.

(3) Boil the winter bamboo shoots in boiling water, cut into small strips 3 cm long, 1 cm wide and 0.5 cm thick, cut into the shape of pork ribs, and embed them into the gluten segments one by one to make them The two ends are exposed a little, shaped like ribs.

(4) Remove the seeds and tendons from the green and red bell peppers, wash them; wash the fungus and cut them into thin strips.

(5) Put shredded fungus in a bowl, add white soup, white sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make gravy.

(6) Pour sesame oil into the frying spoon, heat it over high heat until it is 70% to 80% hot, add the "pork ribs", fry until it turns into a yellow sauce, pour it into a colander and drain the oil.

(7) Return the frying spoon to high heat, add sesame oil (30 grams), heat to 50% to 60% heat, add shredded green and red bell peppers, and minced ginger, stir-fry for a few times, and cook Add the gravy and mix evenly, then add the fried "pork ribs", toss a few times, and add an appropriate amount of sesame oil and serve.

Method six:

8》Sweet and sour pork ribs

1. Cut the ribs into small pieces, cook them thoroughly, remove and drain.

2. Chop the onion and garlic into mince, add cooking wine, vinegar, sugar, ginger powder, a little salt and light soy sauce to make a sauce.

3. Put a little oil in the wok, stir-fry the ribs until the surface changes color. (usually golden yellow, haha), then pour in the flavored juice, stir evenly, hehe, add a lot of sugar.

4. When the juice is almost gone, thicken the sauce and serve.

The ratio of sugar to vinegar is basically 1:2, and you can have more sugar. White radish or cabbage tofu vermicelli can be added to the pork rib soup to make soup, so you can eat two bones.

Method 7:

Sweet and sour spareribs

Ingredients: chopped spareribs (put in the refrigerator for about 1 hour to make them easy to chop), sugar, vinegar, Soy sauce, appropriate amount of sesame seeds

Preparation method:

Step 1: Put water in the wok, bring to a boil, pour in the spareribs and simmer once to remove the blood foam. Remove the ribs.

Step 2: Put two small bowls of water into the wok again, pour in the ribs, add sugar, vinegar and soy sauce, bring to a boil over medium heat, stir-fry in between. Boil the water to remove the oil. Add sesame seeds and stir-fry until fragrant. Ready to plate.