Category: Life>> Food/Cooking

Problem description:

How to make sweet and sour pork ribs delicious

Analysis:

1

Ingredients: Chopped pork ribs (put in the refrigerator for about 1 hour, easy to chop)

Ingredients: sugar, vinegar, soy sauce, appropriate amount of sesame seeds

< p>1. Put water in the wok, bring to a boil, pour in the pork ribs and simmer once to remove the blood foam. Remove the ribs.

2. Put two small bowls of water into the wok again, pour in the ribs, add sugar, vinegar, soy sauce, bring to a boil over medium heat, stir-fry in between, keep adding water Burn it dry and the oil will appear. Add sesame seeds and stir-fry until fragrant. Ready to plate.

2 Main ingredients: pork chops

Seasonings: 1 egg, vinegar, refined salt, dry starch, edible oil, sugar, tomato pulp, cooking wine, soy sauce

< p> 1. Wash the pork chops, cut them into 1 cm thick slices, then cut them into long strips, put them in a bowl, add cooking wine, refined salt, soy sauce, egg liquid, dry starch, mix well and sizing until ready to use.

2. Heat the wok over medium heat. When the cooking oil is 50% hot, add the ribs one by one and fry until they are seven times cooked. Remove and drain the oil. When the oil temperature in the original pot rises to 70% hot, fry the large ribs again until golden brown, remove and drain.

3. Stir-fry briefly, add an appropriate amount of water, refined salt, sugar, vinegar and a small amount of water starch, pour in the fried pork ribs, cook until the marinade is thick and tightly wraps the ribs, pour a little freshly cooked pork ribs. Once the oil has passed through, take it out of the pan and put it on a plate.

Note: When frying tomato sauce in an oil pan, the oil temperature should be low and the fire should not be high, because the tomato sauce is easy to burn. In addition, if you use cooked lard, the taste will be more fresh.

3

Ingredients: pork ribs, ginger, dry starch, soy sauce, vinegar, salt, cooking wine (if not available, other white wine will also work), sugar, cooking oil

< p> Method:

1. Cut the ribs into 4 cm long sections, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal amount, more

Will affect the sweet and sour taste).

2. Coat the mixed pork ribs with an even layer of dry starch, then put it into an 80% hot oil pan and fry until light yellow and remove. Set aside. (At this time, you can taste the saltiness of the ribs. If it is too salty, you can add salt later in the cooking process, so it is better to add less rather than more salt before)

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

Remove from the pan and serve on the plate.

Note: When adding vinegar and sugar, the same saying goes, it is better to use less than more. , the proportion must be balanced. Adding too much of any one of them will seriously affect the quality of the finished product. You can taste it as you add it. Generally speaking, it is OK when vinegar is added until it is a little pungent. It is best to use dark soy sauce for soy sauce. A little bit is enough, mainly for coloring.

Since there is a layer of starch on the outside of the ribs, the juice in the pot will thicken immediately when it is added to the pot. At this time, you need to stir-fry constantly. To prevent it from sticking to the pot. The juice must be drained. When you see that the bottom of the pot is basically full of oil, and when the ribs are separated and a sugar thread is pulled out between the ribs, the juice is almost gone. Otherwise, the juice will be drained. Not drying it will seriously affect the gloss and taste of the finished product.

4

1. When buying ribs, choose ones with more meat and less oil, and ask the vendor to chop them into even sections for you. One section

2. Clean the ribs when you get home. If there is oil on them, tear them as clean as possible, otherwise they will be greasy after cooking.

3. After draining the water, pour it into a pot of boiling water. The water should cover the ribs a little more. Then take a piece of ginger and throw it in (to remove the fishy smell). Pour in the young and old and pump it in. Don't use too much dark soy sauce, just let the water in the pot turn slightly yellow. Add more salt, then cover the pot and cook.

4. Bring to a boil over high heat, then reduce to medium to low heat and simmer for forty or fifty minutes. After the ribs are almost soft, pick up the ginger and use the highest heat to collect the water. When the water reaches one-third of the ribs, throw a large handful of rock sugar into the pot and use a spatula to keep shoveling until the rock sugar melts. And stick to the ribs evenly. If you have less water, don't add rock sugar but add white sugar, so as not to prevent the rock sugar from melting and affecting the taste and color.

Note: Add a little more sugar to make the color brighter. Next, pour a tablespoon of vinegar into the pot, stirring constantly until the water dries up, then remove from the pot.