1, preparation of sweet and sour pork ribs.

Wash the ribs about 1 kg (not too much, according to the analysis, the weight of the best ribs can generally be 1 kg 2 according to the size of the pot and the fire, because the ribs will shrink). Drain the water and put it on a plate, sprinkle with salt, thicken the powder, and stir it thoroughly. Be sure to operate it by hand.

This is washed ribs without starch and salt.

2, sweet and sour pork ribs drowning.

When you start to boil water, this kind of water is very particular. Can't be boiled in white water. Add dried Chili, pepper, star anise and a very small amount of fennel when cooling water. Add more water, usually only twice as much as half a finger of ribs, and then keep the water less boiling. When it is reduced to half, put the ribs in the pot. When the ribs are cooked to the seventh floor, the water in the pot turns light black. (Be sure to use a cast iron fryer, hehe, otherwise the taste will be worse. ) Turn off the fire and take out the ribs with chopsticks. Just remove the ribs and nothing else.

This is the ribs after blanching, 7% ripe, and you can still see the bright red inside the meat.

3. Sweet and sour pork ribs.

Wash the pot at this time, then put lard as appropriate, remember not to use other oil. When the oil burns to smoke, put the ribs without water in the pot. At this time, fry slowly with the smallest fire until the ninth floor is cooked, and then take it out.

This is fried pork ribs. The meat was thin and didn't fry for long. If the meat is fat, I suggest frying more and putting less lard.

4. Dump the excess lard, be sure to clean the pot, then put a little water, add a little salt, add one or two spoonfuls of authentic Shaanxi old vinegar, add five spoonfuls of sugar, and add two spoonfuls of red pond. After boiling and bubbling, add the ribs and cook together. At this time, remember to keep shoveling, taste the taste in the process of shoveling, and adjust the sweet and sour to suit your taste. At this time, just add a proper amount of fresh Chili powder produced in Sichuan and a small amount of red Chili powder, and then stir-fry together. When it is completely dry, you can pull out the sugar. At this time, sprinkle white sesame seeds, and the amount is up to you.

This is a successful sweet and sour pork ribs, because there is no white sesame seeds, only black sesame seeds are used instead.

You can really spin silk. I should have taken pictures, but it was not easy for me to take pictures alone.

PS: You can't use raw white sesame seeds. You have to use slow fire before you can fry sesame seeds. When you stand by the pot, you can smell sesame.

After this dish is successfully cooked, you can eat sour, sweet, crisp, spicy, hemp and salty from the bones. The ribs will not block the teeth and taste fresh and tender. You can try it sometime. I hope you all have a good appetite.

Sweet and sour pork ribs special tips:

Sparerib (small spare rib) is the best raw material for sweet and sour spare ribs. It's a pity that I didn't buy ribs. It's a pity. If you want to cook, you'd better buy ribs. Cut the ribs into pieces, wash them in warm water and drain. Add a little more oil to the pot and saute the ginger slices. At the same time, pour in the ribs and fry until cooked. At the same time, add cooking wine, a little soy sauce and sugar, stir-fry together until the meat color turns golden red. At the same time, add white sugar (more sugar) balsamic vinegar (not white rice vinegar, but brown balsamic vinegar). Don't be stingy, or you will die sweet and tired.

After the big fire boils, simmer slowly. Don't worry, wait until the juice is finished, turn it over several times in the middle, and wait patiently for the soup to dry. Thick syrup will be hung on the ribs, which is fragrant and delicious. Take a bite and have a taste. Believe me, as long as the materials are sufficient, the proportion is appropriate, and the heat is sufficient, the sweet and sour pork ribs should have thick sugar juice, and they can be made without thickening. Sweet and sour pork ribs can't make too much soup, otherwise there is not enough sugar or the heat is short. What heat is better? After the ribs are taken out, clamp them with chopsticks. When the ribs are clamped off the plate, the thick juice will stick to the ribs, forming a sugar line that seems to be able to pull out the silk, but it will not actually pull out the silk. It is this level of juice that is the best.

Other sweet and sour pork ribs:

The practice of sweet and sour pork ribs 1

Ingredients: 500g of ribs, soy sauce, white sugar, red vinegar, onion, ginger, vegetable oil, etc.

operate

Preparation: Chop a catty of ribs into small pieces 3-4 cm square, wash them, boil them with water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, refined salt, raw flour, pepper and monosodium glutamate. Beat in an egg, add a small amount of water (about half the amount of flour), and mix them into a uniform flour paste.

Production: After the oil pan fire, wrap the marinated ribs in the batter with bamboo chopsticks and wrap them on the lake, then quickly fry them in hot oil until golden brown, and drain the oil with a colander. After the pan is cleaned, add a little oil, add two pieces of garlic and two pieces of ginger, stir fry slightly, add half a bowl of mixed sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1), and add a little oil.

Method 2 of sweet and sour pork ribs

Name of dish: sweet and sour pork ribs

Gourmet: Sichuan cuisine

Features: bright red color, dry and moist, sweet and sour.

Ingredients: 400 grams of ribs. 25g cooked sesame seeds. 2g salt, 2g pepper, [website wine 15g, ginger 10g, onion 10g, vegetable oil 500g, fresh soup 150g, vinegar 50g, sugar 100g, sesame oil 10g.

Production process: chop the ribs into 5cm pieces, put them into boiling water, take them out and put them into a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, put them into a cage and steam until the meat and bones are separated, and take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well.

Netizen's own sweet and sour pork ribs:

Cut a box of ribs into small pieces and blanch them with boiling water to remove blood and bone foam. Take out and drain.

Heat the wok, add vegetable oil and pepper to heat it, take out the ribs and fry until both sides are yellow, about 10 minutes. Add seasoning: soy sauce, onion ginger, a big rock sugar, chicken sauce, water and simmer. Stew until the soup is almost gone. Try it. If the ribs are not cooked, add some water to stew. There is no way out. It is always better to add enough water to stew.

Then add sweet and sour sauce: if not, add ketchup and sugar. Stir-fry, pan and plate, sprinkle with chopped green onion for decoration.

This dish is rich in sugar and sodium, and pork is also rich in saturated fat and triacid. It's okay to take an addiction once in a while, but don't take it all the time. It's bad for your health.

Simple method of sweet and sour pork ribs

Beef vermicelli

1. Heat the pan, drain the oil, and copy the ribs until they are white and bloodless;

2. Add water until it just overflows the ribs. Then add soy sauce and salt (chicken essence: some people don't like it, you can leave it). Turn to low heat and cook until slightly rotten;

3. After it is slightly rotten, add sugar when you find that the water is almost collected. The amount is up to you. Half a catty of meat, not less than five spoonfuls. Stir-fry over medium heat to prevent the sugar at the bottom of the pot from burning off. When it is thick, you can take out the pot and spray some vinegar before taking it out.

Remarks:

Sweet and sour sparerib is a famous cold dish in Sichuan, fried and harvested. It belongs to sweet and sour taste, amber is shiny, dry, sweet and sour, and is an excellent appetizer or appetizer.

Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar.

Boil water in the pot, put the spareribs in the pot, add ginger, onion, pepper and cooking wine, boil and skim off the foam, and continue to cook on medium and small fire until the meat on the spareribs can be boned, then take it out and drain the water (restaurants generally don't need to cook it, steam it after boiling, so the meat tastes stronger, but it must be steamed in a steamer for a long time).

Then put the pot on the fire, put the oil and heat it to 70% (the oil surface begins to smoke), fry the ribs until they are brown and red, and take them out. Pour out the oil, wash the pan, then add the soup, salt and sugar to taste (slightly salty and slightly sweet), adjust the color of the sugar (add sugar and oil until it is brownish red, if not, add soy sauce (but black) or cola), add the ribs, stir-fry the soup over low heat until it is dry, add vinegar until the juice is bright, and pour in a little sesame oil to mix well.

At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate.