The whole process of sweet and sour pork ribs? What are the steps to make sweet and sour pork ribs?

Ingredients: 500 grams of pork chops, 50 grams of flour, 60 grams of Shao wine, 50 grams of soy sauce, 90 grams of sugar, 80 grams of vinegar, green onions, cornstarch and sesame oil.

Teach you how to make sweet and sour pork ribs, and how to make sweet and sour pork ribs to be delicious.

Chop the pork chops into small pieces about l inch long, mix well with 20 grams of Shao wine and salt, and then stir well with an appropriate amount of cornstarch, flour and water.

Add 35 grams of soy sauce, sugar, vinegar and Shao wine, corn starch water and water to make juice for later use.

Heat the pan, add oil, until six are ripe, put the pork chops into the oil pan one by one and fry them until the crust is removed, remove the sticks, pick up the broken pieces, when the oil temperature rises to 70%, and then fry the pork ribs in the pan until the shell is crispy and take out.

Leave a little oil in the original pot, put in the green onion section and stir-fry until fragrant, remove it, put the pork ribs into the pot, quickly put the adjusted sauce into the pot, stir-fry continuously, and pour sesame oil.

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The steps of sweet and sour pork ribs are described as follows:

Ingredients: 500 grams of pork ribs, appropriate amount of rock sugar, appropriate amount of light soy sauce, appropriate amount of cooking wine, two star anise, a few slices of ginger, appropriate amount of oil and salt.

Steps. First, prepare fresh pork ribs and cut them into small pieces (about three centimeters is the best), clean them and soak them in water for two hours (the purpose of soaking is to remove blood water), remove the dry water and put them in a bowl, and cut the green onion and ginger into thin strips (the finer the cut, the better, so that the ginger and green onion can better make the fragrance of the ginger and green onion).

Steps. 2. Then put the ribs into a container, add ginger and green onions, peppercorns, salt, and cooking wine into the ribs, stir evenly and marinate in the refrigerator for two hours (put them in the refrigerator to freeze them to make the ribs easier to taste).

Steps. 3. Turn on the stove and light the fire, add water and pork ribs to the pot (the pork ribs can be used under cold water to better remove the fishy smell of the ribs), boil over high heat, skim off the surface foam, and then cook for three minutes and pour it out (the cooking time is longer, so that the fishy smell can be better removed), reheat the pot, pour in a little more vegetable oil than usual, and pour in the pork ribs and stir-fry when the oil temperature is hot to five or six percent.

Steps. Fourth, fry the water vapor in the pork ribs, pour in the rock sugar, keep stir-frying, until the rock sugar is completely melted and wrapped on the ribs, the ribs are colored, at this time the ribs have come out of a very beautiful red color (some people may fry the rock sugar first, this is also okay, as long as the color of the ribs is good-looking).

Steps. 5. Pour in an appropriate amount of water (the water should overflow over the ribs), add an appropriate amount of salt to taste after boiling, then pour in more than half of the balsamic vinegar and all the sugar (you don't need to put soy sauce, because there is rock sugar to color, it is already very good-looking), cover the lid and adjust to low heat and simmer for 70 minutes (the heat is not too big), and then use high heat to tighten the soup to get out of the pot and put it on the plate, then the fragrance will come to the nose.

Sweet and sour pork ribs. Ingredients: 100g pork chops. Excipients: 7g white sesame seeds, 60g rock sugar, 3 shallots, 4 slices of ginger, 4 tablespoons of white vinegar, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of chicken essence.

Steps: 1. Boil a pot of boiling water, pour in the ribs and blanch them, clean them with water, put them in a cooking pot, add cold water, cooking wine, green onion and ginger, bring to a boil over high heat, simmer over medium-low heat for about 45 minutes, remove the ribs, drain the water and set aside.

2. Pour enough oil into the pot, put in the pork ribs and fry, fry the pork ribs until the surface is golden brown, then remove them, and keep the pork rib soup for later use.

3. Leave the bottom oil in the pot, add rock sugar and stir-fry a few times, add white vinegar, light soy sauce, and then add pork rib soup, turn to medium-low heat and simmer for 15 minutes after boiling, and when there is still a small half of the soup left, add white sesame seeds and stir-fry, then add a spoonful of salt, lightly season, reduce the juice over high heat, and let the soup be wrapped on the ribs.

First of all, prepare two or three pieces of pork ribs, then star anise, bay leaves, ginger, rock sugar, vinegar, oil, dark soy sauce, light soy sauce, cooking wine, etc. Then it's a small piece of ribs. Then fill a pot with half a pot of water, and then put the ribs in it to boil the blood out.

Then I scoop it up, wash it, and let it steam in the steamer. <>

When steaming the pork ribs, put a little oil in the pot, and then put the rock sugar into it to fry, to use low heat, the high heat is easy to fry the rock sugar, and after the rock sugar is completely melted, pour the steamed pork ribs in, at this time, slowly fry it over medium heat, and wait until all the ribs are stained with rock sugar, then put ginger slices, a spoonful of dark soy sauce, two spoons of light soy sauce, a little cooking wine and a spoonful of vinegar and then stir-fry. Then put the star anise and bay leaves in it, and then add a large bowl of water. Be sure to fill up enough water.

Then bring to a boil over high heat and then slowly cook over low heat.

After about 40 minutes, the water is almost boiling. Then the water is boiled dry over a high fire. Then use chopsticks to clip out the ribs one by one and put them on the plate. The sweet and sour pork ribs made in this way are very delicious, and they are also drawn.

Ingredients: 600 grams of pork ribs, 600 grams of rock sugar. Excipients: 4 grams of salt, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooked white sesame seeds.

1. Pour the pork ribs into a pot of cold water, then add cooking wine, green onions, and ginger slices to blanch, skim off the surface foam after the water boils, and blanch for about three minutes to remove them.

2. Start another pot, pour oil, pour in rock sugar, stir-fry slowly over low heat, boil the sugar, and boil it into amber.

3. After the sugar is boiled, pour in the ribs for stir-frying, and then pour in boiling water when the surface of the ribs is golden brown, and the boiling water will make the ribs taste more soft and rotten.

4. Pour the cooking wine, light soy sauce and balsamic vinegar into the pot in a ratio of 1:2:3, then add the green onions, ginger slices, star anise, and Sichuan peppercorns, cover and simmer for 40 minutes.

5. Add salt 10 minutes before cooking and continue to simmer for 10 minutes.

6. Add a spoonful of balsamic vinegar, reduce the juice over high heat, and finally sprinkle some cooked white sesame seeds, stir-fry evenly, and eat out of the pot.

Sweet and sour pork ribs recipe

First of all, let's prepare the ingredients:

1.Prepare about 600 grams of pork ribs, wash them and chop them into small pieces and put them in a basin.

2.Add 3 grams of salt to the basin, then grab a handful of flour, mix evenly, add an appropriate amount of water, and rub with your hands for two minutes, this step is to remove the blood and oil on the surface of the ribs.

After a few minutes, squeeze the ribs dry, put them in another basin, and rinse them again with water and put them in a mixing bowl.

4.Next, marinate the ribs, add 1 gram of salt to the basin, 1 gram of pepper, an appropriate amount of cooking wine to remove the smell, and mix evenly with your hands to fully absorb the seasoning.

5.Then grab an appropriate amount of starch and grasp it with your hands, trying to make each piece of pork ribs coated with starch.

6.Next, mix a sweet and sour sauce, prepare a small basin, add 30 grams of sugar, 1 gram of salt, 20 grams of aged vinegar, add 30 grams of water, stir with chopsticks to dissolve the seasoning.

7.Pat a piece of ginger flat, cut it into minced ginger, and put it in a small basin.

Once the ingredients are ready, we move on to the next step.

8.Pour in the cooking oil, remove from the heat when the oil temperature reaches 6 to hot, and put in the mixed pork ribs, the ribs are best put into the pot one by one to avoid sticking.

9.After all the cooking is done, continue to fry slowly, turning a few times with a spoon to heat the ribs evenly.

10.Fry on high heat for two minutes, and remove when the ribs are slightly yellow.

11.After the oil temperature rises, add the ribs and re-fry them for 20 seconds, until the ribs are golden and crispy.

12.Leave a little base oil in the pot, add minced ginger and stir-fry until fragrant, and pour in the sweet and sour sauce prepared in advance.

13.Bring to a boil until the soup is bubbly, then add a little water starch.

14.When the soup is boiled until it is viscous, pour in a little oil and stir a few times to enhance the color of the dish.

15.Then pour in the fried pork ribs, quickly stir-fry evenly, and the delicious sweet and sour pork ribs will be ready after the sweet and sour sauce is hung, and you can turn off the heat and put it on the plate.

Do you know the steps to make sweet and sour pork ribs? Sweet and sour pork ribs can be said to be a famous dish that people in the north and south like to eat, sweet and sour with the fragrance of pork ribs, I have collected and sorted out the relevant information about the steps of sweet and sour pork ribs for you, let's learn about it, welcome to discuss with me.

What are the steps to make sweet and sour pork ribs?

Ingredients:

Pork ribs 500 grams.

3 tablespoons tomato sauce.

3 grams of salt. 2 tablespoons sugar.

25 ml of rice vinegar.

A small amount of water. 2 slices of ginger.

4 slices of green onions. 2 star anise.

Peanut oil to taste.

A pinch of cooked white sesame seeds.

Method:

1. Put the pork ribs in cold water, boil the water for 2 minutes, and then remove it for later use.

2. Cut the green onion into sections, and put the ginger slices and star anise in the same bowl. In an empty bowl, mix tomato sauce, sugar, salt, rice vinegar and water.

3. Pour an appropriate amount of water into the pot, open the water for the pork ribs, green onions, ginger and star anise, cover the pot and simmer over medium heat for 30 minutes.

4. Put oil in the pot, fry and remove from the discoloration. (PS: I exploded too much today, don't learn from me.) ）

5. Leave the bottom oil in the pot, pour in the soup, boil until viscous, and add the pork ribs.

6. Reduce the juice over high heat and remove the pork ribs.

7. Sprinkle with white sesame seeds, delicious. The ribs are on the table!

Recipe for ingredients

Ingredients:

250g cooked pork ribs

Excipients:

Oil to taste. Salt to taste.

Appropriate amount of chicken bouillon. Balsamic vinegar to taste.

Rock sugar to taste. Tomato sauce to taste.

Method:

1. Defrost the cooked pork ribs taken out of the refrigerator.

2. Put oil in the pot and preheat.

3. Pour in the tomato paste.

4. Put rock sugar again.

5. Stir back and forth with a spatula.

6. Put in the pork ribs and stir-fry until the ribs are colored, then sprinkle in an appropriate amount of salt and chicken essence, pour balsamic vinegar, stir-fry evenly and you can get out of the pot.

The steps of sweet and sour pork ribs are as follows: Pei Yi YiIngredients: pork ribs, 5 ginger slices, 5 green onions, 30g cooking wine, 40g light soy sauce, 30g dark soy sauce, 30g rock sugar, etc.

1. Cook the pork ribs under cold water.

2. Put a little oil and stir-fry the green onion and ginger until fragrant. Stir-fry the lower ribs and stir-fry for a few minutes.

3. Add cooking wine, dark soy sauce, light soy sauce and rock sugar.

4. Add water, cover the ribs, cover and burn the lid to open. Simmer over medium-low heat for about 1 hour.

5. Add vinegar to taste.

Materials. 1 pound of pork chops.

Excipients:25 grams of sweet potato flour.

15 grams of white sesame seeds.

Peanut oil to taste.

10 grams of table salt.

3 tablespoons of soy sauce.

15 grams of green onions. 10 grams of ginger.

10 grams of garlic. 1 tablespoon of cooking wine.

2 tablespoons of aged vinegar.

1 tablespoon sugar.

1/2 teaspoon pepper.

Appropriate amount of sesame seeds. Water to taste.

Steps. 1.First, add the washed pork ribs to soy sauce, sweet potato powder, cooking wine, pepper, and salt and marinate for 15 minutes to taste.

3.Drain the fried pork ribs and set aside, leave a little oil in the pan, add minced ginger and minced garlic to stir-fry until fragrant.

4.Pour in the fried pork ribs and stir-fry quickly, and pour in the prepared sweet and sour sauce.

5.Stir-fry quickly until the sauce wraps the ribs, add chopped green onions, remove from the pot and serve, and sprinkle with a little white sesame seeds to garnish.

Method 2: Cut the pork ribs into small pieces, add an appropriate amount of water, ginger slices, and cooking wine in a pressure cooker for about 10 minutes.

Remove the pressed ribs and set aside.

Put an appropriate amount of base oil in the pan.

Put the ribs in and stir-fry them first.

Prepare sweet and sour sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 3 tablespoons of vinegar, 4 tablespoons of soy sauce, 5 tablespoons of water.

Pour the sweet and sour sauce from step 5 into the pot and stir-fry until the soup is exhausted.

Law 3: Characteristics.

The color is red and bright, dry and moisturizing, sweet and sour.

Raw material. 400 grams of pork ribs. 25 grams of cooked sesame seeds. 2 grams of salt, 2 grams of Sichuan pepper, 15 grams of rice wine, 10 grams of ginger, 10 grams of green onions, 500 grams of vegetable oil, 150 grams of fresh soup, 50 grams of vinegar, 100 grams of sugar, 10 grams of sesame oil.

The production process. Chop the pork ribs into knots about 5 cm long, put the water in boiling water, remove them and put them in a steaming basin, add salt, peppercorns, rice wine, ginger, green onions, and fresh soup to steam until the meat is separated from the bones, and then take out the pork ribs. Put the pot on the fire, heat the oil to 180 Put in the pork ribs and fry them until golden brown and take them out, heat the vegetable oil, fry the sugar juice, add fresh soup, the lower pork ribs and sugar are collected with a slight heat, when the soup will be dry, add vinegar, wait for the bright oil to start the pot, pour sesame oil, put it on a plate to cool, remove the sesame seeds and mix well.

Remark. First go to the market to buy an appropriate amount of pork ribs, ( When making sweet and sour pork ribs, I make a lot at one time, one is that I like to eat, the other is to do more trouble-free, and the third is that this dish belongs to a variety with a large quantity and better quality. Let the boss help chop it into small pieces, so as not to go home and hurt the knife.

Prepare some condiments such as ginger and shallots, Sichuan pepper, salt, sugar, vinegar, etc.

Boil water in the pot, put the pork ribs in the pot and boil, add ginger and shallots, peppercorns, cooking wine, boil to remove the foam, and continue to cook over medium-low heat until the meat on the ribs can be removed from the bones and then drained (restaurants generally do not need to boil, but steam after flying water, so that the meat taste is stronger, but there must be conditions - steaming in a steamer for a long time).

Then put the pot on the fire, put the oil and burn until it is 70% hot (the oil surface begins to smoke), and fry the ribs until brown and red. Pour out the oil, wash the pot, then add the soup and salt and sugar to taste (slightly salty and sweet), sugar color (fry with white sugar until brown and red and add water, if not, you can add soy sauce (but blackened) or cola), put in the ribs, cook over medium-low heat until the soup is almost dry, add vinegar and stir-fry until the juice is bright oil, pour in a little sesame oil and stir well.