Sweet and Sour Pork Ribs Method 1: Features: Shanghai Cuisine Ingredients: 25o grams of pork ribs, a little tomato sauce, 25 grams of sugar, 20 grams of vinegar, 10 grams of cooking wine, 3 grams of salt, 1000 grams of oil. Production process ① Wash the ribs and marinate them with cooking wine and salt. ② Put the pot on the heat, add oil and heat until it is 60% hot, add the spareribs and fry until golden brown, take them out ③ Put the oil in another pot, add sugar, tomato paste, vinegar and salt, stir well to form a sweet and sour sauce, then add Add the fried pork ribs and stir-fry until the soup is evenly coated. Add two teaspoons of sugar and a little salt (soy sauce is also acceptable). The tomato sauce is used for coloring. It should not be too much. Use mature vinegar and add it before serving to make it fragrant. Method 2 of Sweet and Sour Pork Ribs: Features: Golden and crispy on the outside, tender and fresh on the inside. Sweet and sour and slightly salty. Ingredients: 160 grams of raw gluten, 26 grams of water-cured fungus, 220 grams of pure bamboo shoots (magnolia slices), 22 grams each of green and red persimmons. Seasoning: 600 grams of sesame oil (actual consumption: 110 grams), 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar, 30 grams of vinegar, and 1 gram of minced ginger. Method: 1. Press the gluten into 0.5 cm thick slices, and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly on them from top to bottom without letting them loosen. After wrapping, leave it for 5 to 6 minutes to allow it to fully stick. Then put the chopsticks together into a pot of boiling water, cook over a slow fire for about 30 minutes, take it out and place it in cold water, and slowly pull out the chopsticks. 2. Cut the gluten into 1.3 cm wide sections, put it in a bowl, add soy sauce and mix evenly, squeeze it a little and dip it in dry starch. 3. Boil the winter bamboo shoots in boiling water, cut into small strips 3 cm long, 1 cm wide, and 0.5 cm thick, cut into the shape of pork ribs, and embed them into the gluten segments one by one, so that both ends are exposed a little, like ribs. 4. Remove the seeds and tendons from the green and red bell peppers and wash them; wash the fungus and cut them into thin strips. 5. Put the fungus shreds in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make a sauce. 6. Pour sesame oil into the frying spoon, heat it over high heat until it is 70-80% hot, add the "pork ribs", fry until it turns into a yellow sauce, pour it into a colander and drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30 grams), heat to 50% to 60% heat, add shredded green and red bell peppers, and minced ginger, stir-fry for a few times, cook in the gravy and stir evenly, then Add the fried "pork ribs", turn it over a few times, and add an appropriate amount of sesame oil and serve. Sweet and sour pork ribs recipe three: Ingredients: 500 grams of pork ribs. Soy sauce, sugar, red vinegar, green onion, ginger, vegetable oil. Preparation method: 1. Chop the ribs into sections. Cut green onion and ginger into sections respectively. 2. Put the pot on the fire, add oil to heat, add the pork ribs and fry until golden brown, take it out, drain the oil, leave a little oil in the pot, add onion, ginger, soy sauce, sugar, add water, add the pork ribs , cover and cook until the ribs are cooked and the soup is almost gone, add red vinegar, turn the spoon, and then take it out of the pot and serve it on a plate. Method 4 of sweet and sour pork ribs: Ingredients: Pork ribs (ribs), ginger (powder), corn starch, cooking wine, egg white (1 piece); dark soy sauce, vinegar, sugar, MSG Method: 1. Wash the ribs Clean it, soak it in water for a while, and soak it in blood. Take out the ribs and slurry them with wine, cornstarch and egg white. 2. Take a frying pan and put the ribs into it. Be careful not to make the fire too big. Fry until the ribs turn golden brown and take them out. Turn the heat back on and deep-fry the ribs again to create a crispy crust. Remove immediately. 3. Leave a little oil in the pot to cover the bottom of the pot. Add the ribs, dark soy sauce, a little cooking wine, and ginger. Add a little boiling water, cover the pot; after boiling, turn down the heat and simmer. Stew until the meat is cooked, add sugar and chicken essence. Add a little cornstarch to thicken the gravy. 4. Finally, turn off the heat and add vinegar. Method 5 of sweet and sour pork ribs: Ingredients: Pork ribs, ginger (powder), cornstarch, cooking wine, egg white (1 piece); Dark soy sauce, vinegar, sugar, MSG Method: 1. Wash the ribs and put them in water Soak for a while and soak in blood. Take out the ribs and slurry them with vinegar, wine, cornstarch and egg white. 2. Put a small amount of oil in a bowl, pour the ribs into the microwave, adjust the heat to medium for 2 minutes, then high to low for 2 minutes, fry until the ribs are golden brown, and serve on a plate. Method six of sweet and sour pork ribs: Ingredients: 250 grams of pork ribs, a little tomato sauce, 25 grams of sugar, 20 grams of vinegar, 10 grams of cooking wine, 3 grams of salt, and 1 kilogram of oil.

Method: ① Wash the ribs and marinate them with cooking wine and salt. ② Heat up the pot, add oil and heat until it is 60% hot, add the spareribs and fry until golden brown and take them out; ③ Put the oil in another pot, add sugar, tomato paste, vinegar and salt, stir well to form a sweet and sour sauce, and then Add the fried pork ribs and stir-fry until the soup is evenly coated. Method 7 of Sweet and Sour Pork Ribs: Ingredients: Pork ribs, ginger, dry starch (cornstarch), soy sauce, vinegar (must be vinegar produced in China, never use vinegar from foreigners), salt, cooking wine (if not available, other white wine can also be used (OK), white sugar, cooking oil. Method: 1. Cut the ribs into 4 cm long sections, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal amount, too much will affect the sweet and sour taste). 2. Coat the mixed pork ribs with an even layer of dry starch, then put it into an 80% hot oil pan and fry until light yellow. Remove and set aside. (You can taste the saltiness of the ribs at this time. If If it is too bland, you can add salt later in cooking, so when adding salt before, it is better to add less than too much) 3. Cut the ginger into fine pieces, put oil in the pot, and when it is 60% hot, add the chopped ginger , stir-fry and add vinegar, sugar, and soy sauce. After the sugar melts, add the fried pork ribs, stir-fry until the juice is reduced, and then put it on the plate. Note: When adding vinegar and sugar, it is still the same. In other words, it is better to have less than too much, and the proportion must be balanced. Adding too much of any one of them will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it. Generally speaking, vinegar is OK when it is a little pungent. It’s best to use dark soy sauce for soy sauce. A little bit is enough. It mainly plays a coloring role. Since there is a layer of starch on the outside of the ribs, the juice in the pot will thicken immediately when it is put into the pot. At this time, it should not stop Stir fry to prevent it from sticking to the pot. The juice must be drained. When you see that the bottom of the pot is basically filled with oil, and a sugar thread is pulled out when the ribs are separated, the sauce is almost gone. Otherwise, the sauce is almost gone. If the juice is not dried out, it will seriously affect the gloss and taste of the finished product. Method 8 of Sweet and Sour Spare Ribs: Ingredients: Chopped pork ribs (put in the refrigerator for about 1 hour, easy to chop) Ingredients: sugar, vinegar, soy sauce, How to make appropriate amount of sesame seeds: 1. Put water in the wok, bring to a boil, pour in the pork ribs and simmer once to remove the blood foam. Remove the ribs. 2. Put two small bowls of water into the wok again, pour in the ribs, add sugar, vinegar and soy sauce, bring to a boil over medium heat, stir-fry in between until the water is dry and the oil appears. Add sesame seeds and stir-fry until fragrant. Ready to plate.