How to make sweet and sour pork ribs, how to make sweet and sour pork ribs?

The steps on how to make sweet and sour pork ribs are as follows:Blanch 500 grams of small chops and cook for 30 minutes, the broth can be used to cook the noodles, don't pour them out.

Marinate for 20 minutes with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar).

Take out, wash and control the water for later use, fry it to golden brown, don't put too much oil, you can save fuel, as long as you turn over and be diligent.

Put the pork ribs in the pot, the water for marinating the ribs, and three tablespoons of sugar (boldly put sugar, three tablespoons, don't be afraid of more). Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt to taste.

Simmer on low heat for 10 minutes to reduce the juice, add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out.

Sprinkle green onion and sesame seeds and a little MSG out of the pot.

First, cut the purchased ribs with two fingers. And the pork ribs of the Guangdong teahouse are the most exquisite"Beer", that is, before cooking, turn on the faucet and keep flushing, so that the steamed pork ribs are tender in color, the meat is smooth enough, and the cooked ribs are easy to leave the bones, the skill is to use a line of water to slowly leave the ribs on the plate, about 1 hour to flow. The water should not be too large, otherwise there will be no umami taste of meat.

1. Use garlic, ginger, salt, and scrape a piece of tangerine peel (shredded). Marinate in soy sauce (about 5 tablespoons), wine (50ml), vinegar (50ml) for 2 hours.

2. Use ginger slices to evenly oil the pan, the purpose of this is not to use too much oil.

3. Fry the ribs until the ribs are oily, and you can scoop them up!! Fry the pork ribs in oil, firstly, the meat is fragrant, and secondly, it is not too fatty, and there is no meaty smell when you eat it.

4. Sauce configuration: 2 pieces of rock sugar, 50ml of koji wine, 50ml of vinegar, 30ml of dark soy sauce (coloring). Sichuan pepper star anise, tangerine peel, a piece of ginger, bay leaves, chili pepper. (The amount is made to your own taste).

Simmer over low heat for about 50 minutes, sometimes turning off the heat and letting the oil from the ribs slowly seep out.

The sweet and sour pork ribs that are crispy and tender, not fat or greasy are stewed out like this, the taste is sweet and sour, and it is very good to eat.

It's very simple, and everyone can try it.

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.

Lazy zero failure sweet and sour pork ribs] is not greasy or greasy, you can eat one more bowl of rice, try it!

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.

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

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

Ingredients: 500 grams of pork ribs, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of ginger, appropriate amount of green onion, salt, oil, chicken essence, appropriate amount of cooking wine.

1. First put the prepared sweet and sour pork ribs in a cold water pot, add cooking wine, ginger slices, and blanch for later use.

2. Heat oil in another pot, add a few rock sugars, and fry over low heat until the jujube is red.

3. Then add the blanched pork ribs and stir-fry quickly to color.

4. Then cook in light soy sauce, aged vinegar and cooking wine for seasoning.

5. Add the water to submerge the pork ribs, bring to a boil, turn to low heat and simmer for 20 minutes.

6. Finally, turn on the high heat to collect the thick soup and then you can get out of the pot, and the sweet and sour pork ribs are ready.

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.

1.Chop the ribs into about 5 cm pieces, then wash them and put them in a pot with water to cover the ribs.

2.Bring the pot to a boil, and then use a spoon to skim off the foam on it, you can boil it over high heat and the foam will float up, so that it is easy to skim the foam very cleanly.

3.Add the fluffy ginger cubes, add star anise, Sichuan pepper, cooking wine, and green onions to cook together, cover the pot and cook for 40 minutes over low heat, and the pork ribs are cooked thoroughly.

4.Take out the pork ribs and control the soup, put them in a basin and sprinkle dry starch, and turn the basin up and down with both hands, so that the pork ribs are evenly glued with a thin layer of dry starch.

5.Heat a wok and pour in salad oil or other cooking oil, cook until slightly smoky, and add the ribs.

6.Fry the ribs over medium-high heat until they change color, then remove the oil and control the oil, don't fry them too dry.

7.Pour out the oil in the pot, leave some bottom, and then add 20 grams of rock sugar and change the heat to slowly melt the rock sugar.

8.When the rock sugar melts, the sugar will slowly change color and foam, and when the foam is about to disperse to both sides.

9.Add 200 grams of soup from which the pork ribs are boiled, and add the fried pork ribs as well.

10.Add 50 grams of salt, rock sugar or sugar, a little peppercorn powder, change to low heat and simmer, if you feel that the color of the pork ribs you make is not dark enough, you can drop a few drops of dark soy sauce.

11.Simmer until the soup is thick and almost dry.

12.Add 25 grams of balsamic vinegar over high heat to thicken the soup.

13.After the soup is thickened, pour an appropriate amount of sesame oil and stir-fry well and turn off the heat.

14.Sprinkle with cooked sesame seeds.

--- home-style sweet and sour pork ribs ---

Ingredients: 800 grams of pork ribs, ginger, green onion knots, peppercorns, star anise, cooking wine.

Seasoning: light soy sauce, dark soy sauce, rock sugar, aged vinegar, water or **ratio juice: 1:2:3:4, that is, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of vinegar, 4 spoons of sugar.

Method: 1. Put the pork ribs into the pot with cold water, add cooking wine, pepper, star anise, green onion knots, boil the ginger over high heat, turn to medium heat and simmer for 15 minutes.

2. Remove from the pan and pour a little oil, add rock sugar and simmer over low heat until melted.

3. When the color is amber, put in the pork ribs and stir-fry evenly.

4. Add boiling water along the edge of the pot, be sure to boil the water, then put in 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 3 tablespoons of vinegar (leave a little when you get out of the pot), 3 rock sugar, bring to a boil and simmer over low heat for 20 30 minutes. (Note: The amount of rock sugar here has been reduced, because more than half of the sugar is used when frying the sugar color, so the amount of sugar used here is relatively small, if the sugar color is not fried, it will be put in the normal proportion).

If you can't get it, you can mix a bowl of sweet and sour sauce to ensure that there will be no mistakes and absolutely zero failures. Empty bowl: 1 tablespoon of cooking wine, 2 tablespoons of soy sauce (I used a spoon of light soy sauce, a spoon of dark soy sauce, or 1 spoon of light soy sauce, a spoonful of braised soy sauce), 3 tablespoons of sugar, 4 tablespoons of vinegar (preferably rice vinegar), water.

This ratio should also be adjusted according to the amount of ribs, if you don't grasp it well, you can taste the sweetness and sourness and then adjust.

5. Finally, add a little salt to season the juice, sprinkle with white sesame seeds, pour a little vinegar and mix evenly.

Tips: 1. Pay attention to the heat when frying the sugar and stir-fry over low heat. The water for stewing pork ribs should be boiled, otherwise the taste will be firewood and not tender.

2. The ** ratio of sweet and sour sauce: 1:2:3:4, that is, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, foolproof. Of course, some people like to be sweeter and some like to be sour, so it's okay to swap the amount of sugar and vinegar.

3. Don't put the amount of vinegar in the pot at one time, it is best to leave a little, and put it in before the pot to taste better.

Blanch the ribs and drain. Marinate with cooking wine, light soy sauce, dark soy sauce and balsamic vinegar. Put the pork ribs in the pot, add water, sugar and salt. Simmer over low heat for 10 minutes, then reduce the juice over high heat. Add a spoonful of balsamic vinegar before removing.

The most critical core of making sweet and sour pork ribs is the production of seasoning sauce, remember to make seasoning sauce, 1 spoon of cooking wine, 2 spoons of sugar, 3 spoons of vinegar, 4 spoons of soy sauce, 5 spoons of water, the sweet and sour pork ribs made with this ratio are moderately sweet and sour, and adults and children love to eat.

First prepare a piece of pork ribs, then put them in an oil pan and fry them until golden brown on both sides, heat the oil in the pan, put the pineapple, green pepper, and onion down, and finally put the pork ribs down and fry them together.

Teacher, I have sugar, I want to eat sweet and sour pork ribs!

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

Put the pork ribs into the water, remove them from the pot and set aside, fry the rock sugar to get the sugar color, add the pork ribs, add quail eggs, monosodium glutamate, consume oil, and reduce the juice over high heat.

It is a representative traditional dish loved by the public in the sweet and sour flavor type. It uses fresh pork chops as the main ingredient, the meat is fresh and tender, and the finished dish is red and bright and oily.

To make sweet and sour pork ribs, you should choose pork short ribs, which are suitable for fat and thin, the taste is not firewood, and the fat is not greasy. The second thing to pay attention to when making sweet and sour pork ribs is: when frying the sugar color, you must pay attention to the heat, it is easy to burn, and the time point is only 1-2 seconds apart, so you should pay special attention.

Ingredients: Pork short ribs to taste.

Onions, ginger and garlic Appropriate amount.

Cooking wine to taste.

Salt to taste. Sugar: Appropriate amount.

Vinegar to taste. Method steps.

Soak the pork ribs in clean water to remove the blood and rinse well.

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Prepare the ingredients: green onion, ginger and garlic, wash, slice the ginger and garlic, and cut the green onion into sections.

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Bring the pork ribs to a boil in a pot under cold water over high heat, remove the foam, then add an appropriate amount of salt, cooking wine and green onions, simmer for 20 minutes, remove and drain the water for later use.

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Put an appropriate amount of oil in a pot, add an appropriate amount of sugar, and melt over medium heat first.

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When all the sugar is melted, immediately turn to the lowest heat, burn until small bubbles continue to produce in the middle, immediately turn off the heat, and the sugar color is fried in this way.

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Add the pork ribs, salt, vinegar and green onion, ginger and garlic, stir-fry evenly, then add an appropriate amount of water and stir-fry evenly.

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Cover and simmer over medium-low heat for about 10 minutes, then reduce the juice and remove from the pan.

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end precautions.

Don't waste the broth for cooking pork ribs, you can beat off the foam and use it to stir-fry vegetables, or you can use it to cook green vegetable soup.

Add a little oil and continue to stir-fry over high heat, sprinkle with cooked sesame seeds to garnish, and stir-fry for a while.

6. Add an appropriate amount of warm water, pour it into the casserole, and wait for the juice to be collected.

10. Put on a plate and sprinkle with sesame seeds.

5. Traditional Chinese medicine believes that pork ribs can nourish yin and yang, and are excellent dietary therapy materials for both women and men.

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.

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.

The kitchen novice can also make sweet and sour pork ribs that are more delicious than the restaurant.

How to make sweet and sour pork ribs, the ribs made in this way are delicious, and the method is below.

Cut the pork ribs into small pieces, pot under cold water, add green onions, ginger and cinnamon to dark soy sauce to adjust the color, bring to a boil over high heat, simmer over medium heat for 40 minutes, and reduce the juice.