Sweet and sour pork ribs (sweet and sour pork ribs) Method 1: recipe ingredients: pork ribs, tomato sauce, white sugar, apple vinegar (apple vinegar can be replaced by white vinegar), eggs, corn flour (corn flour can be replaced by fried flour), green peppers, carrots, ginger, garlic, oil, salt, soy sauce and cooking wine. Production process: 1. Chop the spareribs first, soak them in a little oil, salt, sugar, soy sauce, cooking wine, ginger and garlic for about 2 hours, and cut the green peppers and carrots for later use; 2. Adjust sweet and sour juice: tomato sauce 1/3 bowls+2 tablespoons of white sugar+apple vinegar 1 spoon+1/3 bowls of water; 3. Beat an egg in the flooded ribs and stir it evenly, then jump on the corn flour and fry it in high-temperature oil (fry it twice, fry the ribs for the first time, fish them out to dry the oil, fry them for the second time, and fry the ribs into golden yellow); 4. Pour the oil, leaving a little oil and stir-fry the green peppers and carrots until they are 80% mature; 5. Put the sweet and sour juice into the pot and cook it into a sticky state with slow fire, then pour in the fried ribs, green peppers and carrots and stir fry a few times quickly, so that the sweet and sour juice can stick to the ribs. Sweet and sour pork ribs (sweet and sour pork ribs) Method 2: recipe ingredients: pork ribs, salt, cooking wine (if not, other white wine will do), dried starch (fresh rice flour), cooking oil, ginger, vinegar (domestic vinegar, not foreign vinegar), sugar, soy sauce. Production process: 1. Chop the ribs into 4cm long sections, add a little salt and cooking wine and mix well (not too much salt, only 2/3 of the normal dosage, too much will affect the sweet and sour taste); 2. Wrap the evenly mixed ribs with a layer of dry starch, then fry them in 80% hot oil until they are light yellow, and pick them up for use (at this time, you can taste the salty spareribs. If they are too light, you can add salt later in cooking, so put less salt before); 3. Cut ginger into fine foam, put oil in the pot, add the chopped ginger foam when it is 60% hot, add vinegar, white sugar and soy sauce after saute, add the fried ribs after the white sugar melts, stir fry and collect juice, and then you can get out of the pot and plate. Tips: 1. When adding vinegar and sugar, it is better to add 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, vinegar can be added until it is a little pungent. Soy sauce is best with soy sauce, a little bit is enough, mainly for coloring; 2. Because there is a layer of starch on the outside of the ribs, the juice in the pot will thicken immediately when you put it in the pot. At this time, you should keep stirring to prevent it from touching the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, and then a sugar filament will be pulled apart between the ribs, the juice will be almost drained. Otherwise, the juice will be drained, which will seriously affect the luster and taste of the finished product. Sweet and sour pork ribs practice 3 (traditional practice): recipe ingredients: four pork ribs, eggs, flour, raw flour, salt, soy sauce, vinegar, sugar, tomato sauce, cooking wine, ginger, garlic, onion and pepper. Production process: 1. First, chop the ribs into half-inch long segments (you can ask the seller to chop them for you when you buy them); 2. Boil a pot of boiling water, pour the ribs into it after boiling, cook with salt and wine after boiling again, and constantly skim off the floating foam (the ribs made in this way will not produce the odor that affects the sweet and sour taste). Turn off the fire after cooking for five minutes, take out the ribs and spread them for cooling, and then marinate them with salt, wine, pepper and monosodium glutamate for one hour; 3. Start to adjust the sauce to prepare fried ribs: put eggs and flour in the bowl and beat well (not too much flour, the sauce should be thinner, just a little thicker than rice soup, otherwise there will be no way to wrap it on the ribs); 4. Put the soybean oil in the pot, heat it to 70%, then change the fire, wrap the ribs with sauce, fry them in the pot until golden brown, and then take them out quickly. Wait until all the ribs are fried, then fry them all in the pot, and then get out of the pot; 5. Leave the bottom oil in the pot, add ginger and garlic to stir fry, stir fry the ribs quickly, and add a little salt and soy sauce to taste, then pour the wine and stir fry twice, then add water (whichever is just over the ribs), vinegar (the vinegar put at this time is mainly to make the vinegar taste enter the bones of the ribs), a little brown sugar (if you like the special flavor of brown sugar), and finally cover the pot. 6. Wait until there is only a small half left in the water. At this time, because the vinegar and wine have evaporated almost after a long time of heating, it is necessary to season again, change the fire, and put vinegar and tomato sauce (adding some sour taste will be more honest, of course, if you use the authentic sour sauce boiled by hawthorn, it will be better), brown sugar, stir fry twice, add some wine, and continue to stir fry, because after this, you must stir fry quickly. Tips: 1. If you want to save trouble, you can omit the pickled ribs in step 2 and steps 3 and 4, which will save a lot of things, although the ribs don't feel crisp outside and soft inside in your mouth, but you should pay attention to more salt when seasoning for the first time; When frying ribs, it's okay to fry them a little older, but don't fry them black. Practice 4 of sweet and sour ribs (the most convenient way): recipe ingredients: half a catty of pork chops, three tablespoons of soy sauce, one tablespoon of vinegar, one teaspoon of cooking wine, one teaspoon of magic kitchen soup and five swire rock candy. Production process: 1. Wash the pork chops and put them into the pot. 2. Stir the soy sauce, vinegar, cooking wine, magic kitchen soup and swire rock sugar in a small bowl, then pour it on the ribs, add the water that covers the ribs, boil over high fire, and simmer until the soup is dry. Mix the ribs with the sauce dried at the bottom of the pot and serve. Tips: 1. Pay attention to the heat, turn off the heat and stir as soon as the juice is dried, otherwise the bottom of the pot will not be caramel but burnt; 2. The proportion of soy sauce, vinegar and sugar can be changed according to personal taste. From:/jiachangcai/2007-10-17/suantianpaigudezuofa.htm.