How to make the ingredients in marinade quickly absorb the flavor

Simple recipe for sweet and sour pork ribs 1. First prepare ribs with a little fat (I don't think the whole thin ones are as delicious as this), and you can prepare as many as you want, but you can ask the butcher to chop them for you; 2。Add water and salt to the pork ribs and cook until they are eight ripe, and if the time is sufficient, they can be cooked with a rice burger; 3。

Take out the pork ribs (soup for later use), drain them and put them in the oil pan (don't have too much oil, because the fried pork ribs will also produce oil) and stir-fry, first pour in the rice wine and fry the wine, then add soy sauce to fry the sauce, and then pour the soup into the pot, don't pour too much at a time, fry again, pour and fry a few more times, and fry until the juice is half dry, add sugar water and vinegar that suit your taste, and fry until the juice is fast dry. Notes:1.

Rice wine soy sauce can be put more to color. The soy sauce must be put a little later, and don't fry it for too long, because it is easy to paste the pot, and you must not put MSG; 2。Be sure to stir-fry more, so that the color of the pork ribs will be uniform and good-looking; 3。

This method is characterized by its simplicity and taste. Also, the extra soup can also be cooked into side dishes, and you can drink it directly with a sprinkle of chopped green onions, which is really a lot of money. Sweet and sour pork ribs 25o grams, a little tomato paste, 25 grams of sugar, 2o grams of vinegar, 1o grams of cooking wine, 3 grams of salt, 1ooo grams of oil.

Wash the ribs and marinate them with cooking wine and salt. Put the pot on the heat, put the oil and cook until it is 60% hot, fry the pork ribs until golden brown, and remove them; Sit on the bottom of the pot with oil, put in sugar, tomato paste, vinegar and salt, stir well into a sweet and sour sauce, then put the fried pork ribs in, stir-fry until the soup is evenly hung. Sweet and sour small pork ribs (picture) One pound of small pork ribs, chop into small pieces of three or four centimeters square, wash and boil water to remove the blood foam, then wash and drain the water, and marinate them 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. After the oil pan is boiled over medium heat, use bamboo chopsticks to hold the marinated short ribs, roll them in the flour 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, put in two cloves of garlic slices and two cloves of ginger slices to stir slightly, add a small half bowl of soy sauce and vinegar mixture (the ratio of soy sauce and vinegar is about two to one), and add a small spoon of white sugar, after boiling well, add the fried small ribs to collect the juice (a small amount of aquatic starch can be added to thicken the juice), and sprinkle chopped green onions when filling the pot.

Method] chop the ribs into segments. Cut the green onion and ginger into separate sections. Put the pot on the fire, put in the oil to heat, fry the pork ribs until golden brown, drain the oil, leave a little oil in the pot, add green onions, ginger, soy sauce, sugar, add water, put in the ribs, cover and burn until the pork ribs are cooked and the soup is almost gone, add red vinegar, turn the spoon, and you can put it out of the pot and put it on the plate.

Cut and marinate. You can also add more spices and wash it at the end.