Pork ribs, ginger, dried starch (fresh flour), soy sauce, vinegar (vinegar made in China must not be used by foreigners), salt, cooking wine (if not, other white wine will do), sugar and cooking oil.

Exercise:

1, chop the ribs into 4cm long sections, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal dosage, too much.

Will affect the sweetness and sourness).

2. Wrap the evenly stirred ribs with a layer of dry starch, and then fry them in an oil pan heated to 80% until they are light yellow. You can try salty ribs at this time. If they are too weak, you can add salt later in cooking, so you should put less salt before. )

3. Cut ginger into fine foam, put oil in the pot, add the chopped ginger foam when heating to 60%, stir-fry and add vinegar, sugar and soy sauce. After the sugar melts, add the fried ribs, stir-fry and collect the juice, and then take out the pot and plate.

PS:

1, when adding vinegar and sugar, it is still the same sentence, less is better than more, and the proportion must be balanced. Any one of them will seriously affect the quality of finished products. Inexperienced friends can taste it while adding it. Generally speaking, vinegar is a little spicy. Soy sauce is best used, just a little is enough, mainly for coloring.

Because there is a layer of starch on the ribs, the juice in the pot will thicken immediately when put in the pot. At this time, stir fry constantly to prevent touching the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, then the ribs will pull apart a sugar thread from each other, and the juice is almost harvested. Otherwise, if the juice is not drained, the gloss and taste of the finished product will be seriously affected.

The practice of adding other flavors:

braised pork ribs

Raw materials:

Pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).

Exercise:

1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, and pick them up and wash them for later use. Slice ginger, wash onion and tie it into a knot (about 3 pieces).

2. Pour the oil into the pot. When the oil is still cold, add white sugar (a little more, about one sugar, 2.5 or 3 oils) and stir-fry the sugar slowly over low heat. When the sugar water begins to turn brown red and brown foam appears, immediately pour the ribs into the pot and stir well.

3. Then add ginger slices, pepper and spices, stir-fry, add a little cooking wine and soy sauce to color, add water, add salt and onion knots, and turn to low heat to slowly cook the ribs until soft.

4. Then pinch off the onion and big spices in the pot, collect the juice on fire, and when the soup becomes thick, add monosodium glutamate to eat.