Features: bright red color, sweet and sour taste, appetizing and spleen strengthening.

raw materials:

5g pork ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt.

Production:

① Wash the ribs and chop them into 3cm long pieces, blanch them with boiling water, take them out and put them in a basin, add salt and soy sauce to taste.

② Add oil to the wok and heat it to 6%, then fry the ribs until they are light yellow and take them out; Heat the oil to 8%, then fry in the pan until golden brown and take it out.

③ Heat the wok with a little oil, add chopped green onion and Jiang Mo until fragrant, add appropriate amount of water, soy sauce, vinegar, white sugar, cooking wine, pour in ribs, and simmer with slow fire until the soup is thick. When the ribs are cooked, pour in cooked oil and take out.

practice 2

1 kg of pork ribs, 75g of crystal sugar (white sugar is also acceptable), 25g of soy sauce (including 15g of light soy sauce and 1g of dark soy sauce), 5g of vinegar, 25g of cooking wine, 15g of scallion, 5g of cooked sesame seeds, 15g of ginger slices, and appropriate amount of oil and salt

practice:

Blanched pork ribs with wine, light soy sauce and ginger onion for 2 minutes

3. Steamed pork ribs in the pan until crisp and rotten (about 3-4 minutes). Material:

4. Picked out the steamed pork ribs for later use, and took out ginger onion from the broth for later use

5. Pour oil into the pan and heat it to 7%, and fry the pork ribs until golden (with high fire, not for a long time). Add the soup from the side of the pot to avoid spilling), soy sauce, vinegar and salt, add the ribs and cook for a few minutes

7. When the soup is concentrated, drop a few drops of vinegar from the pot and sprinkle with sesame seeds. < P > Simple method of sweet and sour ribs

1. Prepare some fat ribs first (I don't think they are as good as this), and prepare as many as you want. You can sell the meat chef to chop them for you.

2。 Add water and salt to the ribs and cook them until they are 8% cooked. If there is enough time, you can cook them in an electric rice cooker.

3。 Take out the sparerib (soup for later use), drain it and put it in an oil pan (not too much oil, because fried sparerib will get oil) and stir fry. First, add yellow rice wine to stir fry the bouquet, then add soy sauce to stir fry the sauce, then pour the soup into the pan, don't pour too much at a time, stir fry it several times, and finally stir fry until the juice is half dry, add sugar water and vinegar to your taste, and stir fry until the juice is quick-drying fashion plate.

note:

1. You can put more rice wine soy sauce and color it. Soy sauce must be put later, and don't fry it for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;

2。 Be sure to stir fry more, so that the color of ribs will be even and beautiful;

3。 This practice is characterized by simple steps and delicious taste. Also, the extra soup can be used to cook side dishes, and you can drink it directly by sprinkling chopped green onion. It's really killing two birds with one stone.

It has a variety of methods, unique tastes, high nutritional value and is deeply loved by people. It is a common dish.

Note

Sweet and sour pork ribs are cooked by frying, which belongs to sweet and sour flavor. Amber is shiny, dry and moist, sweet and sour, and it is an excellent appetizer or appetizer.

First, go to the market to buy a proper amount of spareribs. (When we cook sweet and sour spareribs, we cook a lot at a time. First, we like to eat them. Second, we save more trouble in cooking. Third, this dish belongs to a better variety with large quantity and quality. ) Let the boss chop it into small pieces for you, so as not to go home and hurt your knife. Prepare some condiments such as ginger onion, pepper, salt, sugar and vinegar.

boil water in the pot, put the ribs in the pot, add ginger onion, pepper and cooking wine, remove the floating foam after boiling, and continue to cook on medium and small fire until the meat on the ribs can be deboned, and then take it out and drain (restaurants usually don't need to cook it, but steam it after boiling, so that the meat tastes stronger, but it needs to be steamed in a steamer for a long time)

Then put the pot on fire and put the oil on it. Pour out the oil, wash the pan, then add the soup and salt and sugar to taste (slightly salty and sweet), and adjust the color of the sugar (made by adding sugar and oil until it is brown and red, or add soy sauce (but black) or cola if it is not), add the ribs, and stir-fry the soup with medium and small fire until it is dry, add vinegar until the juice is bright and oily, and pour in a little sesame oil to turn it evenly.

At this time, be sure to hold back, and don't sweep it all clean before it gets cold, so the more delicious sweet and sour spareribs will disappear after it gets cold. In addition, you can also sprinkle a little white sesame seeds on the plate after cooking.

By the way, change the white sugar into brown sugar or rock sugar, so that the color of the dish will be brighter.