Method 1

Ingredients: 500 grams of ribs, 1 chive, 1 piece of ginger, 2 cloves of garlic, appropriate amount of starch,

Seasoning: edible oil 500 grams (actual consumption 45 grams), 1/2 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1/2 teaspoon refined salt, 1 tablespoon sugar, 1/2 teaspoon MSG,

Method: 1. Wash and chop the ribs into small pieces. 2. Wash and slice the ginger and garlic. 3. Wash and mince the chives. 4. Put oil in the pot and heat it until it is 50% hot. Fry the ribs until the surface turns brown. Drain the oil, 5. Leave the bottom oil in the pot, add salt, soy sauce, MSG, ginger slices, garlic slices, stir-fry with the ribs, pour in warm water that covers the ribs noodles, bring to a boil over high heat, reduce to low heat and simmer for 30 minutes , 6. When the pork ribs are fragrant and soft, add sugar, vinegar, chopped chives, thicken with water starch, and reduce the sauce over high heat.

Features: Ruddy color, sweet and sour aroma.

Chef’s Tip: Sugar and vinegar should be put in last so that the sweet and sour taste can come out.

Method 2

Ingredients: appropriate amount of short ribs, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar (can also be replaced with rock sugar, the color will be more attractive) Vinegar pork ribs

, 4 tablespoons of vinegar, 5 tablespoons of water, 2 garlic, appropriate amount of green onion and ginger slices, 1 teaspoon of salt (optional, optional).

Method: 1. Pour water into the soup pot → put the short ribs into the pot → turn on the heat → skim off the floating foam and blood foam after boiling → add onion segments, ginger slices and garlic → turn to low heat and simmer for 30-60 minutes → remove the pork ribs to control the water. 2. Sauce: 1 spoon of cooking wine, two spoons of vinegar, three spoons of sugar, four spoons of soy sauce, 5 spoons of water. You can add salt, pepper, chili, etc. as appropriate. 3. Turn on the wok → Pour in an appropriate amount of oil → Pour in the oil when it is hot Add the pork ribs → Stir-fry slowly over low heat until the surface of the ribs turns a light golden color → Pour in the sauce you just prepared, the sauce should just cover the ribs → Bring to a boil over high heat, then turn to low heat and slowly Let it simmer until the soup is fragrant → When the soup is almost dry, turn up the heat to dry up. Add some more vinegar before taking it out of the pot, stir well and then serve it out.

Method 3

Ingredients: 500 grams of pork ribs, soy sauce, brown sugar (or white sugar), red vinegar, green onions, ginger, vegetable oil, etc. Preparation: One pound of short ribs, chopped into pieces Wash the small pieces of three to four centimeters square and put them under boiling water to remove the blood foam. Wash them again, drain the water, and marinate them with cooking wine, fine salt, cornstarch, pepper, and MSG. Take half a bowl of refined white flour, crack in an egg, add a small amount of water (about one-half of the amount of flour), mix into a uniform roux, and add a small amount of fine salt to the roux.

Other series of sweet and sour pork ribs (15 photos) Preparation: After the oil pan is heated over medium heat, use bamboo chopsticks to hold the marinated short ribs, roll them in the batter and wrap them in the batter, then quickly put them on the heat Fry in oil until golden brown, use a slotted spoon to remove and drain the oil, clean the pot and then add a small amount of oil, add two cloves of garlic, stir-fry two cloves of ginger for a while, add half a bowl of soy sauce and vinegar mixture (the mixture of soy sauce and vinegar The ratio is about 2:1), and add a small spoonful of white sugar, cook evenly, then add the fried short ribs to reduce the juice (you can add a small amount of cornstarch to thicken the sauce when the juice is reduced), and sprinkle with chopped green onion when putting it on the plate.

Method 4

Ingredients: 450 grams of pork ribs. 20 grams of cooked sesame seeds. 3 grams of salt, 5 grams of Sichuan peppercorns, 20 grams of red wine, 10 grams of ginger, 10 grams of green onions, 500 grams of vegetable oil, 150 grams of fresh soup, 50 grams of vinegar, 100 grams of brown sugar or white sugar, and 10 grams of sesame oil. Preparation: Cut the pork ribs into sections of about 5 cm, put them into boiling water, remove them and put them into a steaming basin. Add salt, pepper, cooking wine, ginger, green onions and fresh soup into a cage and steam until the meat is separated from the bones. Take out the ribs. Put the pot on a high fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the oil, stir-fry the sugar juice, add fresh soup, add the ribs and sugar over low heat to reduce the juice, the soup will be dry When the time comes, add vinegar, wait for the bright oil to heat up, pour sesame oil on it, put it on a plate and let it cool, remove the sesame seeds and mix well.

Method 5

Ingredients: 500 grams of pork ribs, appropriate amounts of minced green 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 Pour oil into the wok and heat it to 60% heat. Fry the ribs until light yellow and take them out. Heat the oil to 80% heat and 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.

Method 6

One pound of pork ribs cut into sections, three tablespoons of sugar, four tablespoons of vinegar, two tablespoons of soy sauce, four green onions, cut into sections, and a small piece of ginger , 1 clove of garlic, sliced ??into slices, 1 tablespoon of starch, add water to make gravy, appropriate amount of salt and MSG. 1. Pour the spareribs through boiling water to remove any blood foam, remove and drain well for later use. 2. Heat the oil in the pot until it is 70% hot, and fry the pork ribs until the water is gone and then fry until they are slightly brown. 3. Add soy sauce, soaked chili segments, ginger and garlic slices and stir-fry briefly. 4. Add about two pounds of water, bring to a boil, then cover and reduce to low heat and cook for about an hour. 5. When the soup is almost dry, add vinegar, sugar and green onions and mix well. 6. Thicken the gravy, spread it evenly, remove from the pot and serve on a plate.