How to make sweet and sour pork ribs the easiest and tasty?

1) Press the gluten into centimeter-thick slices and cut into 3-centimeter-wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom so that it doesn't loosen. After wrapping, leave it for 5 or 6 minutes to make it fully sticky and firm, then put it in a pot of boiling water with chopsticks, cook it on a simmer for about 30 minutes, remove it and put it in cold water, and slowly pull out the chopsticks.

2) Cut the gluten into centimeter-wide segments, put it in a bowl, add soy sauce and mix well, squeeze it slightly, and dip it in dry starch.

3) Cook the bamboo shoots in boiling water, cut them into small strips 3 cm long, 1 cm wide and 1 cm thick, cut them into the shape of pork ribs, and embed them in the gluten segments one by one, so that the two ends are exposed a little, resembling pork ribs.

4) Remove the seeds and tendons of green and red bell peppers and wash them; Wash the ears and cut them into thin strips.

5) Put the shredded fungus in a bowl and add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make a sauce.

Pour sesame oil into the frying spoon, burn it on a hot fire until it is 7 or 8 hot, put in the "pork ribs", fry it until the sauce is yellow, pour it into a colander and drain the oil.

The frying spoon is returned to the fire, add sesame oil (30 grams), burn to 5 6 into heat, add green, red tomato pepper shreds, minced ginger, stir-fry a few times, cook in the sauce and stir evenly, then put in the fried "pork ribs", turn it a few times, and drip an appropriate amount of sesame oil.

It is best to use barbecue ribs for roasting sweet and sour short ribs.

When you buy it, ask the meat seller to chop the ribs into small pieces of about 2 cm (your own knife is too blunt to chop well).

1. Wash the small ribs with warm water and drain them.

2. Add rice wine, green onions, ginger, salt, starch to the small chops, and mix well, add the egg greens of an egg, and set aside;

3. Put an appropriate amount of oil in the pot, burn until it is hot, fry the small ribs, stir-fry constantly, fry until the small ribs are golden brown, drain the oil from the waterlogging, and set aside;

4. Leave a little oil in the pot, add a portion of sugar (preferably maltose), two parts of vinegar, two dried chili peppers, stir continuously until bubbly and viscous, pour in the small chops and stir-fry constantly, wait for the juice to roll all the juice to the small chops, sprinkle a small handful of white sesame seeds, a little MSG, and remove the green onions, ginger and chili peppers when the pot is put on the plate. Lettuce can be used as the bottom.

This dish is golden, sweet and sour, and is an appetizer that can be eaten cold.

Contrary to the few upstairs, I didn't blanch the small chops when I made this dish, but fried them directly in the oil pan until golden brown and cooked through. Stir-fry until the juice is dry.

Sweet and sour pork ribs making steps.

There are many ways to make sweet and sour pork ribs, do you know how to make the best dish?

1. Blanch the ribs with boiling water first to scald off the dirty things.

2. Add salt, monosodium glutamate and white vinegar to the pork ribs and stir for 15 minutes, then fry them directly until they are 7 or 8 minutes cooked, and then remove them.

3. Put water in the pot and boil, then add sugar, pork rib sauce, caramel soy sauce to the water in turn, stir, then add oil to fry the ribs, then boil, and then mix the sweet potato powder with water to thicken, the juice will be thick, boil, try the taste and you can start the pot.

The homely approach is also not very step-oriented.

As long as it's simple and delicious, it's fine.

Drain the purchased ribs in hot water.

Then stir-fry with oil.

to golden yellow. Add the rice wine.

and soy sauce. Stir-fry the minced ginger a few times and add water.

Not too much. As long as it's no more than ribs.

Bring the water to a boil and simmer slowly over low heat.

Cook until the ribs are ready to come out of the pan.

Add sugar and vinegar.

In the stir-fry a few times.

Finally, put a few drops of salad oil on a plate.

The color is bright. And delicious.

Zero failures and high rise ribs! 1 wine, 2 vinegar, 3 sugar, 4 pumps, 5 water, remember this secret, how many ribs you make is not enough to eat.

Sweet and sour pork ribs that are a must-have for lazy people to learn quickly.

【Lazy Zero Failure Sweet and Sour Pork Ribs】Not greasy, you can eat one more bowl of rice, try it!

Stunned, why are sweet and sour pork ribs a cold dish?

How to cook sweet and sour pork ribs? Cut the pork ribs into pieces, pour them into the pot, then add the green onion and ginger and put the cooking wine over, put rock sugar in the pot, fry over low heat to bring out the color, and then put in the pork ribs seasoning old vinegar.

How do you make sweet and sour pork ribs delicious? Pork ribs in a pot under cold water, add ginger star anise cooking wine, boil out and remove the end, fry the pork ribs in hot oil and fry the pork ribs in hot oil, put rock sugar in the hot oil, fry until the jujube is red, add two spoons of light soy sauce and salt, simmer for 20 minutes on low heat, add three spoons of vinegar and three spoons of sugar, reduce the juice over high heat, and sprinkle some black sesame seeds to bake.

Ingredients: 500g pork ribs, soy sauce, brown sugar (or sugar), red vinegar, green onion, ginger, vegetable oil, etc.

Preparation: One pound of small pork ribs, chop into small pieces of three or four centimeters square, wash and boil water to remove blood foam, then wash, drain the water, and marinate with cooking wine, fine salt, corn starch, pepper and monosodium glutamate. Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour), mix into a uniform flour paste, and add a small amount of fine salt to the flour paste.

Preparation: After the oil pan is boiled over medium heat, use bamboo chopsticks to hold the marinated small ribs and roll them in the batter, wrap the batter, quickly put them in the hot oil and fry them until golden brown, and use a colander to remove and drain the oil. After the pot is washed, add a small amount of oil, add two cloves of garlic slices, two cloves of ginger slices and stir slightly, add a small half bowl of soy sauce and vinegar to mix the sauce (the ratio of soy sauce and vinegar is about 2:

1), and add a small spoon of white sugar, after burning evenly, add the fried small pork ribs to collect the juice (you can add a small amount of cornstarch to thicken the juice), and sprinkle chopped green onions when serving.

Ingredients: 500 grams of pork ribs, soy sauce, sugar, vinegar, green onion, ginger slices, vegetable oil, garlic, chili pepper wedges, rice wine, etc.

Method: 1. Chop the ribs into small pieces of about 4 cm. Put rice wine, soy sauce, salt, garlic, ginger slices, monosodium glutamate, Sichuan pepper powder, chili pepper corners (if you don't eat spicy, don't put it) and green onion segments (minced green onions should also be prepared, and used when out of the pot.)

Place in a basin, then wash the raw ribs and place them in the basin. Add some egg whites to the pot, only use egg whites. Once the ingredients are ready, stir them together.

After that, let it take half an hour to drown.

2. After it is done, heat the oil, put the flavorful pork ribs in the oil pan, the oil should not be too much, and the color will turn golden brown, and then remove from the pan. Add a little oil to the pot, add a certain amount of sugar (according to personal taste) and stir-fry, and when the sugar is golden brown, pour the pork ribs into it and stir-fry, at this time you can add all the seasonings that were just submerged. Then add a little vinegar, soy sauce, rice wine, if you just put less ingredients when you just submerge, you can add some more ingredients.

Then add the water, the position of the water and the height of your ribs to hold the level. Put it in a pot and simmer over low heat, but remember to stir-fry it after a while, and be careful to occupy the pot. Once the juice is concentrated, it is ready to be cooked.

Remember to sprinkle with chopped green onions when serving. It's beautiful and tasty.

Raw pork ribs are simply marinated (mainly for flavor)! Cooked over the water! Oily and juiced! "Pay attention to the taste when marinating! The water must be cooked, remove from the pot, and slowly fry over medium heat until golden brown, crispy on the outside and tender on the inside! The color of the hook juice should be bright".

Ingredients: pork ribs, cooked sesame seeds, ginger, green onion.

Seasoning: iodized salt, Sichuan pepper, cooking wine, vegetable oil, fresh soup, vinegar, sugar, sesame oil.

1) Clean the pork ribs and chop them into knots of about 5cm.

2: Add water to the pot, bring to a boil over high heat, remove the water from the boiling water, remove and put it into the steaming pot.

3) Add salt, Sichuan pepper, cooking wine, ginger, green onion and fresh soup and steam until the meat is separated from the bones, then remove the pork ribs.

4) Heat the oil until it is 6 hot, add the pork ribs and fry until golden brown.

5: Heat the vegetable oil, fry the sugar juice, add fresh soup, reduce the juice with pork ribs and sugar over low heat, when the soup is dry, add vinegar, and wait for the bright oil to start the pot.

6: Drizzle with sesame oil, put on a plate to cool, remove sesame seeds and mix well.