Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs) Practice 1:

Recipe Ingredients:

Spare Ribs, Tomato Sauce, Sugar, Apple Cider Vinegar (Apple Cider Vinegar can be replaced by White Vinegar), Egg, Corn Flour (Corn Flour can be replaced by Frying Powder), Green Bell Pepper, Red Carrot, Ginger, Garlic, Oil, Salt, Soy Sauce, Wine.

Making process:

1. first chopped ribs, with a little oil, salt, sugar, soy sauce, cooking wine, ginger, garlic drowned for about 2 hours, green pepper and carrots cut up and spare;

2. mix sweet and sour sauce: ketchup 1/3 bowl + 2 tablespoons of sugar + 1 tablespoon of apple cider vinegar + 1/3 bowl of water;

3. in the drowned ribs in the beaten egg stirred evenly, and then pounced on the cornstarch, put on the cornflour. The sweet and sour sauce can be stir-fried for a few times, so that the sweet and sour sauce can stick to the ribs.

Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs) Practice 2:

Recipe Ingredients:

Spare Ribs, Salt, Cooking Wine (if you don't have it, other white wines will do), Dry Starch (Pretty Powdered Raw Bean Cake), Cooking Oil, Ginger, Vinegar (use domestic vinegar, not foreign vinegar), Sugar, Soy Sauce.

Process:

1. chop the ribs into four-centimeter-long segments, add a little salt and wine and mix well (salt is not too much, the normal amount of 2/3 can be more will affect the sweet and sour taste);

2. will be mixed with a layer of ribs wrapped in a layer of uniform dry starch, and then put into eighty percent of the heat of the oil and deep-fried until light yellow and fish up to be used (at this time, you can taste the salty ribs, if too light, can later be used as a substitute for the dry starch, then put into a hot oil to fry until light yellow. If it is too light, you can add salt later in the cooking, so before putting salt when rather less than more);

3. Ginger cut into fine foam, the pot of oil, burned to sixty percent heat into the cut ginger foam, burst incense and pour vinegar, sugar, soy sauce, until the sugar melted, put in the deep-fried ribs, stir frying juice can be up to the pot on the plate.

Warm tips:

1. In the addition of vinegar and sugar, rather less than more, the proportion must be balanced, any one of them to add more will seriously affect the quality of the finished product, inexperienced friends can taste while adding. Generally speaking, vinegar added to a little pungent when you can. The best way to use soy sauce is to use dark soy sauce, a little bit is enough, mainly to play the role of color;

2. Because there is a layer of starch on the outside of the ribs, so when the pot, the pot will immediately thicken the juice, then you have to keep stirring to prevent staining the pot. The juice must be dry, when you see the bottom of the pot is basically oil, and then the ribs and ribs will be separated from each other will pull open a thread of sugar, the juice is almost closed, otherwise, the juice is not dry will seriously affect the finished product of the luster and texture of the.

Sweet and sour pork ribs practice three (traditional practice):

Recipe ingredients:

Pork ribs four, eggs, flour, flour, salt, soy sauce, vinegar, sugar, ketchup, cooking wine, ginger, garlic, green onions, pepper.

Making process:

1. First of all, the ribs chopped into half-inch long section (you can ask the seller to help you when you buy chopped);

2. Boil a pot of water, boil the ribs poured in, and so on again after the boil put salt, wine with the boil, and constantly skimmed off the foam (so that the ribs out of the impact of the taste of the sugar and vinegar flavor of the miscellaneous tastes), so that after five minutes of cooking turn off the fire, the Spare ribs fished out and cooled, and then marinated with salt, wine, pepper, monosodium glutamate for an hour;

3. Begin to adjust the sauce ready to fry spare ribs: bowl of eggs, flour and beat it well (flour is not too much Oh, the sauce should be a little sparse, a little thicker than the rice soup on the line, or else there will be no way to wrap it to the spare ribs);

4. coated with the sauce, go down to the pan and fry until golden brown, then hurry to fish out. Wait until all the ribs are fried, and then all under the pot to fry, and then start;

5. pot to stay in the bottom of the oil, into the ginger, garlic particles fried incense, under the ribs quickly fried, and add a small amount of salt, soy sauce seasoning, and then pour into the wine, stir-frying for two times, and then add the water (to just over the ribs shall prevail), put the vinegar (the vinegar at this time is mainly for the purpose of letting the taste of the vinegar into the bones of the ribs), a small amount of brown sugar (if you also like brown sugar that special flavor) also like brown sugar that special flavor can be put), and finally cover the pot, boil over high heat and then change to a small fire to cook slowly;

6. Wait until only a small amount of water left to cook, this time because the vinegar and wine after a long period of time after the heating, has been evaporated almost, so to season again, change the heat, put the vinegar, ketchup (add a little of this sour will be more pure, of course, if you have to use hawthorn boiled in the authentic sour sauce, then the better), brown sugar, stir-fry two, under some wine, continue to stir-fry, after this time must be stir-fried a little faster, because the sugar and then the bottom of the pot sticking long on the burnt, burnt will be bitter, wait until the water is almost closed dry when the wine, stir-fry two, and then drizzled with sesame oil, sprinkled with chopped green onions, start the pot that is complete.

Warm tips:

1. If you want to save time, you can omit the marinated ribs in step 2 and steps 3 and 4, so that although the ribs in the mouth is not crispy inside the feeling of softness, but will save a lot of things, but pay attention to the first time when the seasoning, the salt to be more than a little square;

2. Fried ribs, a little bit of frying a little old all right, but don't ever fry black. The first thing you need to do is to make sure that you have a good understanding of what you're doing.

Sweet and sour pork ribs practice four (the most frugal way):

Recipe ingredients:

Pork chops half a catty, three tablespoons of soy sauce, a tablespoon of vinegar, a teaspoon of cooking wine, a teaspoon of Magic Chef broth, five pieces of rock candy.

Making process:

1. Wash the pork chops and put them into a pot.

2. In a small bowl, whisk together soy sauce, vinegar, cooking wine, Magic Chef Broth, and Swire Rock Sugar and pour over the pork chops, then add water to cover the pork chops, bring to a boil over high heat, then lower the heat to low and simmer until the soup dries up, then toss the pork chops with the sauce that has dried up at the bottom of the pot and remove from the pot.

Warm tips:

1. Pay attention to the heat, once the sauce is dry, immediately turn off the heat and stir, otherwise the bottom of the pot will not be caramelized sugar but burnt pot;

2. The proportion of soy sauce, vinegar and sugar can be changed according to personal taste.

The characteristics of this dish:

Maybe it is the role of vinegar, no marinated pork ribs directly into the pot simmering very smooth, and at the beginning of adding rock sugar, not only play a role in flavoring and coloring, but also will make the bottom of the pot into a layer of sugar coke, forming a caramelized taste.