Comprehensive recipe of sweet and sour spareribs (14 ways to make sweet and sour spareribs) 1. Recipes of sweet and sour spareribs sweet and sour spareribsrc=" /book/longbook/1098782367_laogongxiachu/U3P112T3D119469F48DT20041026172015.jpg" border=1gt; Ingredients: 500 grams of pork ribs, appropriate amounts of minced onion, minced ginger, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt. Preparation: ① Wash the ribs and chop them into 3 cm long sections, blanch them in boiling water, take them out and put them in a basin, add salt and soy sauce to marinate them. ② Heat the wok with oil until it is 60% hot, fry the ribs until they are light yellow, and take them out. Heat the oil to 80%, then fry them until they are golden brown and take them out. ③ Heat a little oil in the wok, add chopped green onion and minced ginger and sauté until fragrant. Add an appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, and pour in the pork ribs. After boiling, simmer over low heat until the soup is thick and the pork ribs are cooked. Top with the cooked pork ribs. oil and serve. Features: Bright red color, sweet and sour. 2. How to make sweet and sour pork ribs. Ingredients: 1.5 kg of pork ribs. Ingredients: 300 grams of sugar, 200 grams of vinegar, 120 grams of soy sauce, 40 grams of cooking wine, 20 grams of green onions, 12 grams of ginger slices, 2 kilograms of vegetable oil (actual consumption: 200 grams). Preparation method: 1) Chop the ribs into 4 cm long sections, mix well with a little soy sauce and cooking wine and marinate for 20 minutes; fry in 80% hot oil until thoroughly fried (golden red), remove and drain. 2) Put the ribs into the pot, add water (to cover the ribs), soy sauce, sugar, scallions, and ginger slices and bring to a boil. Turn to low heat until crispy (about 1 hour). Add vinegar and wait until the soup becomes simmering. When it is almost gone and thick, put it into a basin and serve. Features: The meat is crispy and tasty, sweet and sour, ruddy in color, and bright and rich. Key points for making: Deep-fry the pork ribs until they are tender, then add vinegar to reduce the juice. If you add the vinegar first, the sweet and sour flavor will be less intense. 3. Ingredients for making sweet and sour pork ribs: spareribs, ginger, dry starch (cornstarch), soy sauce, vinegar (must be vinegar produced in China, never use vinegar from foreigners), salt, cooking wine (if not available, other white wine (Also ok), white sugar, cooking oil. 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 a pan heated to 80% heat and fry until light yellow. Remove and set aside. (You can taste the saltiness of the pork ribs at this time. If it is too bland, you can add salt later in cooking, so when adding salt beforehand, it is better to add less than too much) 3. Cut the ginger into fine pieces, put oil in the pot, and when it is 60% hot, add the chopped ginger Foam, sauté until fragrant, then 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 put it on the plate. PS: When adding vinegar and sugar, it is still the same. In a word, it is better to have less than too much, 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 while adding it. Generally speaking, vinegar should be added when it is a little pungent. OK. It is 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, the juice in the pot will thicken immediately when it is put into the pot. Stop stir-frying 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 when the ribs are separated from each other and a sugar thread is pulled out, the juice is almost gone. Otherwise, if the juice is not dried out, it will seriously affect the gloss and taste of the finished product. 4. How to make sweet and sour pork ribs: 300 grams of pork ribs, appropriate amount of ginger, appropriate amount of dry starch, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of white sugar, edible Appropriate amount of oil, 1. Cut the ribs into 4 cm long sections, add a little salt and cooking wine and mix well (don’t use 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 an even layer of dry starch, then fry in an oil pan heated to 80% heat 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 salt later in the cooking process, so it is better to add less salt than too much before.) 3. Cut the ginger into fine pieces and put oil in the pot. When it is 60% hot, add minced ginger, sauté until fragrant, then add vinegar, sugar and soy sauce. After the sugar melts, add the fried pork ribs, stir-fry until the juice is reduced, and then put it on the plate. When adding vinegar and sugar, it is still the same saying, it is better to have less than more, and the proportion must be balanced. Adding too much of either will seriously affect the quality of the finished product. Inexperienced friends can taste it as they go. Generally speaking, it is OK to add vinegar until it is a little pungent. It is best to use dark soy sauce as 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 put into the pot. At this time, you need to stir-fry constantly to prevent it from sticking to the pot. The juice must be drained, and when you see the bottom of the pot is basically oil. Then when the ribs are separated and a sugar thread is pulled apart between the ribs, the juice is almost gone. Otherwise, if the juice is not dried out, it will seriously affect the gloss and taste of the finished product. 5. How to make sweet and sour pork ribs. Ingredients: pork ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar color, cooked vegetable oil, and cooked white sesame seeds. Preparation method: 1. Separately chop the ribs into sections, add salt, ginger slices, green onion segments, and peppercorns, mix well and add flavor, steam in a basket until the meat is separated from the bone, take it out, and dry the water. 2. Put oil in the pot, add the spareribs and fry until the color is light yellow and the water on the surface is almost dry, take it out. 3. Add water, pork ribs, cooking wine, sugar color, white sugar, and salt to a clean pot. Reduce the juice over low heat until the pork ribs are flavorful and the juice is thick. Add vinegar, then remove from the pot and let it cool. Add white sesame seeds, mix well, and serve. Features: Golden color, sweet and sour taste, meaty and bone-deaf flavor. 6. How to make sweet and sour pork ribs. This is a dish that I used to treat my husband and boss to dinner on the weekend. It tastes pretty good. I like sour and sweet things the most... Ingredients: Pork chops (preferably a little fatty), cooking oil. Seasoning: green onions. , ginger, garlic, cooking wine, salt, light soy sauce, sugar, vinegar, water starch 1. Wash and cut the pork chops into sections, blanch them in boiling water, drain the water. Mince the green onions, and slice the ginger and garlic. 2. Heat the pan, add oil, When the oil is mature, put in the spareribs and fry them over low heat for about 3 minutes. Remove the spareribs and turn them white in color. Turn up the heat slightly and wait until the oil temperature rises. Continue to fry the spareribs for another 2 to 3 minutes. Fry until Remove when golden in color and set aside for later use (be careful not to burn it) 3. Leave a small amount of oil in the pot and sauté the ginger and garlic until fragrant, add the ribs, sprinkle with cooking wine, add light soy sauce, and salt and stir-fry. 4. Pour in enough water to cover the ribs and bring to a boil over high heat After opening, cover the pot and simmer over low heat for about 30 minutes. When the ribs are soft and tender, there will be very little soup left in the pot. 5. Add vinegar and sugar according to your own taste, and cook it. Pour in water starch to thicken the sauce, and finally sprinkle in minced green onions, and that's it. 7. Recipe for sweet and sour pork ribs 1. First prepare some fatty ribs (I think the lean ones are not as delicious). You can prepare as much as you want. You can ask the meat seller to chop them for you; 2. Add water and appropriate amount of salt to the pork ribs and cook until cooked. If you have enough time, you can cook it in a rice cooker; 3. Take out the pork ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil, because frying the pork ribs will produce oil) and stir-fry, first pour in the rice wine and stir-fry until the wine is fragrant, then add soy sauce and stir-fry until the sauce is fragrant. , then pour the soup into the pot, don't pour too much at one time, stir-fry again, stir-fry a few more times, stir-fry the last time until the juice is half dry, add sugar water and vinegar that suit your taste, stir-fry until the juice is almost dry, and serve on the plate. Notes: 1. You can add more rice wine and soy sauce for color. The soy sauce must be added later, and do not fry for too long, because it is easy to burn the pot, so MSG must not be added; 2. Be sure to stir-fry more so that the color of the ribs will be even and beautiful; 3. The characteristic of this method is that the steps are simple and delicious. In addition, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onions. It really serves multiple purposes. 8. Recipe for Sweet and Sour Spare Ribs: One pound of short ribs, chopped into three to four centimeter square pieces, washed and boiled for a while to remove the blood foam, then washed, drained, and seasoned with cooking wine, fine salt, cornstarch, and pepper. Marinate with powder and MSG.

Take half a bowl of refined white flour, crack in an egg, add a small amount of water (about half the amount of flour), mix into a uniform flour paste, and add a small amount of fine salt to the flour paste. After the oil pan is heated up over medium heat, use bamboo chopsticks to hold the marinated short ribs and roll them in the flour batter to coat them. Then quickly fry them in hot oil until golden brown. Use a slotted spoon to pick up and drain the oil. After cleaning the pot, add a small amount of oil, add two cloves of garlic and two cloves of ginger and stir-fry briefly. Add half a bowl of soy sauce and vinegar mixture (the ratio of soy sauce and vinegar is about two to one), and add a small amount of white sugar. Spoon, and after it is cooked evenly, add the fried short ribs to reduce the juice (you can add a small amount of aquatic starch to thicken the sauce when the juice is reduced), and sprinkle with chopped green onion when filling the pot. 9. How to make sweet and sour pork ribs. 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. Step 1: Put water in a wok and bring to a boil. Open, pour in the pork ribs and simmer them again 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, keep the water dry until the oil appears . Add sesame seeds and stir-fry until fragrant. Ready to plate. 10. Recipe for sweet and sour pork ribs. Ingredients: 400 grams of pork ribs. [Seasoning] 10 grams of rice wine, 1 gram of salt, 5 grams of dark soy sauce, 75 grams of sugar, 40 grams of rice vinegar, 4 grams of ginger juice, 10 grams of dry corn starch, 500 grams of clear oil (actual consumption: 30 grams), 200 grams of soup. Method: 1. Cut the short ribs into 2 cm square pieces and put them in a container. Add 0.5 grams of salt, 2 grams of dark soy sauce and pepper, dry corn starch, and rice wine, mix well, and marinate for half an hour. 2. Heat the oil pan, add the short ribs, fry them and take them out. 3. Leave the bottom oil in the pot, add ginger juice, salt, dark soy sauce, sugar, rice vinegar, soup, and ribs. After boiling, cover and simmer over low heat for 20 minutes. Then reduce the juice over medium heat and wait until the marinade is tightly packed. On the ribs, when the color is shiny, it is ready to be plated. Featured comments: The taste is sour, sweet and fragrant. Sweet and sour pork ribs are a traditional cold dish. Shanghainese like the sweet and sour taste very much. The sweet and sour spareribs of cold dishes are different from hot dishes. They must be deep-fried and then grilled with sweet and sour to add flavor. Tips: To fry and get color, bake until soft. 11. Steps to make sweet and sour pork ribs: 1. Prepare pork ribs with a little fat (I think lean ones are not as delicious). Prepare as much as you want, and ask the meat seller to chop them for you; 2. Spare ribs Add water and appropriate amount of salt and cook until cooked. If you have enough time, you can cook it in a rice cooker; 3. Take out the ribs (reserve for soup), drain and put into the oil pan (don’t use too much oil, because frying the ribs will produce oil) ) Stir-fry, first add rice wine and stir-fry until the wine is fragrant, then add soy sauce and stir-fry until the sauce is fragrant, then pour the soup into the pot, do not pour too much at one time, stir-fry again, stir-fry a few more times, and stir-fry until the sauce is half When dry, add sugar water and vinegar that suit your taste, stir-fry until the juice dries quickly and serve on the plate. Notes: 1. You can add more rice wine and soy sauce for coloring. The soy sauce must be added later, and do not fry for too long, because it is easy to burn the pot, so MSG must not be added; 2. Be sure to stir-fry more, so that the color of the ribs will be even and beautiful; 3. The characteristic of this method is that the steps are simple , and delicious. In addition, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onions. It really serves multiple purposes. 12. Recipe for sweet and sour pork ribs. Ingredients: 250 grams of pork ribs. Seasoning: 1 egg, 25g vinegar, 1g refined salt, 25g dry starch, 250g cooking oil, 75g sugar, 25g tomato pulp, 10g cooking wine, a little soy sauce. Preparation method: 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 deep-fry until they are seven times cooked. Remove and drain the oil. When the oil in the original pot reaches 70% heat, fry the steak again until golden brown, remove and drain. 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 pork ribs, pour a little freshly burned oil, and serve. plate. Features and Description: This dish is Shanghai style. Bright red in color, sweet and sour in taste, it goes well with wine and food. Stir-fry the tomato sauce in an oil pan. The oil temperature should be low and the fire should not be strong, because the tomato sauce is easy to burn.

In addition, if you use cooked lard, the taste will be more fresh. 13. Ingredients and ingredients for making sweet and sour pork ribs: one and a half kilograms of pork ribs (it should be quite a lot for two people) - don’t buy the ribs, buy the ribs (pieces of bones); oil; salt; ginger; soy sauce, Vinegar; sugar; MSG. Procedure: 1) Water piercing: Boil half a pot of cold water in a pot. After boiling, pour in the ribs. When the blood fades (the ribs become cooked color), immediately pick them up and set aside. 2) Taste: use ginger, a small amount of salt, soy sauce and put the ribs through the water together. Be careful when pouring soy sauce, just wait until the color of the ribs turns yellow. It's better to have a mild taste than a big one. After applying the flavor, wait for about ten minutes (you can prepare other dishes during this period) before proceeding to the next step. 3) Frying: After heating about half a pound of oil, pour in the flavored pork ribs and fry for a few minutes. Do not fry until the ribs are cooked. Take them out and set aside soon after the pork ribs change color. 4) Fry sugar: Beat up the oil and pack it for frying other vegetables. Fill a small bowl with very little water and pour about one or two tablespoons of sugar (3 to 5 tablespoons for household use). After melting, pour it into the pot and stir-fry until the sugar-water mixture becomes a sticky paste that can be pulled out. Then pour in the fried pork ribs and coat them thoroughly. 5) Add vinegar: Pour in water, do not completely submerge the ribs. Wait until the water is almost dry, pour a few drops of vinegar, and the color of the ribs will become darker. Add a little MSG to the pot. It's best to put it on a flat plate, which is beautiful. 6) Eat it hot. 14. How to make sweet and sour pork ribs. This is my first time. Please take care of me. ^_^ I just learned it a few days ago and practiced it last night. It was a success! ! I want to share it with you. The ribs I bought were good quality ribs. They were nearly 12 yuan each, and I bought a pound and a half. The first step is to boil the pork ribs in water, add ginger and green onion wine, take them out and pour them over water to wash away the foam. Step 2: Continue to stew the ribs in the pot. After the high heat comes to a boil, reduce the heat to low and simmer for about 30 to 40 minutes. Remove the ribs and drain the soup. Set the ribs soup aside for later use. Step 3: Put a little oil in the pot, 80% When hot, stir-fry the pork ribs. When the outside of the ribs is almost a little brown, add 5 tablespoons of soy sauce and 1 tsp of salt. Continue to stir-fry. When the soy sauce is fragrant, add the braised pork ribs soup, add 2 tablespoons of rock sugar and cook together. When the soup is almost dry, add a little more pork rib soup and cook again. If you don't stir-fry in the middle, be careful not to stick to the pan. Step 4: When the soup is almost done, add 3 tablespoons of vinegar, stir-fry for a while, add a little MSG, and serve. For a better look, sprinkle chopped green onion on the ribs, OK, you’re done^_^