Sweet and sour pork
Materials rib spare ribs 700g, vegetable oil, ginger, rock sugar 10 pieces, 2 spoons of vinegar, 1 spoon of cooking wine, salt, cooked white sesame. Practice 1, the rib ribs washed and drained slaughtered into small sections. 2, into the cold pot of boiling water to remove the blood foam, fished out and drained. 3, the pot into the vegetable oil, the rock sugar into the small fire stir frying, stir fry until the sugar sauce brown dense bubbles. 4, the control of dry ribs into the stir-fry. 5, shredded ginger put the pot together to stir fry evenly out of the flavor. 6, stir fry until each piece of ribs are on the color of the sugar and turn off the fire. 7, loaded into the inner liner of the rice cooker, add a spoonful of wine, 2 spoons of vinegar, the amount of salt, cooked white sesame seeds. 2 spoons of balsamic vinegar, moderate salt, the amount of water should not exceed half of the ribs. Press the rice cooker steaming button, 1 hour after the pot, sprinkle cooked white sesame seeds can be.
Sweet and sour pork
Materials pork strip 200g onion, ginger and garlic packet 60g powder packet 30g ketchup packet 50g practice 1. pork strip with onion and ginger, soy sauce, cooking wine and moderate amount of salt to grasp and mix evenly; 2. take the pork strip uniformly patted with cornstarch, the pan burn 300g oil to 7% heat, the pork strip in turn under the pan deep-frying until yellow and drain; 3. frying pan away from the fire to add 100g of water, add the tomato sauce, and add the tomato sauce. 100g of water, tomato sauce, add the right amount of sugar and vinegar, open fire boil constantly stirring until the sauce is thick, the tenderloin strips back into the pot wrapped in juice can be released.
Sweet and sour carp
Materials: Yellow River carp 1 (750 grams or so), auxiliary ingredients: ginger, green onion, garlic, a little bit, seasoning: 100 grams of vinegar, 175 grams of sugar, 10 grams of soy sauce, 3 grams of refined salt, 300 grams of broth, 150 grams of wet starch, 1750 grams of peanut oil (about 150 grams). Practice 1, the carp scales, gills, gutted, cleaned. In the fish every 2.5 cm distance, the first straight carving after the diagonal dissection knife lines (about 1.5 cm deep), and then lift the knife, so that the fish body open, the withdrawal of salt into the body of the fish a little marinated, and in the mouth of the knife and the whole body of the fish uniformly coated with a layer of wet starch paste. 2, frying pan pouring oil, high flame burned to seventy percent hot, portable fish tail into the frying pan, and the mouth of the knife immediately open. (At this time you need to use a spatula to hold the fish, so as not to stick to the pot, about 2 minutes) with a spatula to push the fish to the side of the pot, so that the fish body is bow-shaped, the fish back down, fried for 2 minutes; and then turned over so that the fish belly down, fried for 2 minutes; and then put the fish body flat, with a spatula, the head will be pressed into the oil and fried for 2 minutes. Above *** fried for 8 minutes, to all the fish body was golden yellow, removed to the plate. 3, frying pan a little oil, burned to 60% hot, put green onions, ginger, garlic, vinegar, soy sauce, sugar, broth, burned thick that is, with wet starch hook fluorescence, sprinkled with a little cooked oil, and then poured quickly out of the pan in the fish body that is complete. Tips: the key: pay attention to master the fire, the first time into the pot when the oil temperature should be higher (burned to about 80% hot), but do not add high oil temperature after the pot. It should be fried until golden brown, but not burnt. The ratio of vinegar to sugar should be appropriate