How do you cook sweet and sour pork ribs? What about braised pork ribs?

Dish name: Sweet and sour pork ribs.

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 roll the marinated small pork ribs in the batter and wrap them in the lake, quickly fry them in the hot oil until golden brown, and drain the oil with a colander spoon. 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 (a small amount of cornstarch can be added to thicken the juice).

The first is the selection of ingredients: fresh and hygienic, fat and lean pork ribs are needed, preferably pork chops (because the taste of steak and lamb chops is not authentic) The second is the ingredients: roasted pork ribs do not need any vegetables to match, but the seasoning is very particular, and the basic necessities are:

Tomato paste, sugar, white vinegar, starch, a pinch of fried sesame seeds, cooking wine, green onion and ginger. Steps: 1 pork ribs, chop moderate small pieces, throw them into a pot with water and boil over low heat, beat off the foam (must be big and clean, otherwise there will be a fishy smell) 2:

Take out the foamed pork ribs, rinse them with water, put them in a pressure cooker, add water, green onion and ginger, an appropriate amount of cooking wine, a little salt (don't make the ribs salty), cover and cook for about 10 minutes. 3: Take out the pork ribs, control the moisture, remove the green onion and ginger, put them in 8 hot salad oil and fry them slowly until golden brown, remove them, control the oil and put them on a plate and set aside 4:

Take a clean pot, heat it on the fire, pour in the salad oil moderately, put in the tomato sauce and stir-fry (must be fried slowly over low heat) to stir-fry, then add the sugar and continue to stir-fry, fry until the sugar is gone, put in an appropriate amount of white vinegar (according to your own taste) pour in the right starch soup, stir-fry well, pour in the ribs, stir-fry a few times, sprinkle with sesame seeds, and get out of the pot (each rib must be dipped in the soup, the speed must be fast, otherwise it will become a shredded pork rib) The method of braised pork ribs and sweet and sour pork ribs is basically the same, that is, change the seasoning and method, do not use tomato sauce sugar and vinegar, replace with bean paste and dark soy sauce, do not fry when cooking, after passing the water, you can copy it directly, and don't want sesame seeds when you get out of the pot!

Haha, my favorite sweet and sour pork ribs.

The practice of braised pork ribs, the most authentic sweet and sour pork ribs recipe steps.

Hello, dear, I am very happy to answer the practice of authentic sweet and sour pork ribs for you: preparation of main ingredients: one pound of chops of accessories: a small handful of rock sugar, 50 grams of balsamic vinegar, 30 grams of sugar, appropriate amount of green onion, ginger and garlic, 20 grams of cooking wine, 3 grams of salt, 15 authentic sweet and sour pork ribs of Sichuan pepper.

First, prepare fresh pork ribs and chop 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 and 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 be better fragrant).

2. Then put the ribs into a container, add ginger and shallots, 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 boiled under cold water, which can 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), heat the pot again, pour in a little more vegetable oil than usual, and pour in the pork ribs when the oil temperature is heated to five or six percent hot.

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 with a very beautiful red color (some people may fry the rock sugar first, so it is okay, as long as the color of the ribs is good) steps.

5. Pour in an appropriate amount of water (the water should overflow the ribs), add an appropriate amount of salt to taste after boiling, and then pour in more than half of the balsamic vinegar and all the sugar (you don't need to put in soy sauce, because there is rock sugar coloring, 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, at this time the fragrance will come to the nose, although the sweet and sour pork ribs are not delicious, but they are not easy to digest, don't eat too much at a time.

The preparation of sweet and sour braised pork ribs is as follows:1. Soak the ribs with water - about an hour, soak in blood water, and change the water several times in the middle. Soak in blood water, wash and drain, put powder, a little salt, and marinate for about 15 minutes.

2. Heat the pork ribs in a pan with oil, fry them over medium heat until the ribs are cooked, and drain the oil.

Mix the sauce with the sauce.

Put the adjusted juice and add some water, bring to a boil over high heat, and fry slowly over low heat, until the flavor is absorbed.

Finally, reduce the juice over high heat and remove from the pan.

Sweet and sour pork ribs are relatively nutritious foods with high nutritional value, mainly including supplementing nutrition, providing energy, and increasing satiety, and usually do not have other special effects. However, you should pay attention to eating in moderation to avoid eating too much and causing physical discomfort.

Supplemental nutrition: Sweet and sour pork ribs are common foods in daily life, which contain protein, fat, carotene, calcium, phosphorus, sodium, magnesium, iron, zinc, selenium, potassium, glucose and other nutrients.

Braised sweet and sour pork ribs recipe

Ingredients preparation: Pork ribs to taste.

Auxiliary ingredients: sugar, vinegar, salt, ginger juice, green onion, cooked sesame seeds.

Preparation steps: 1. Appropriate amount of pork ribs, first divided into rib strips, then chopped into rib pieces, and used in bowls. Add salt and water, grasp the sticky with your hands and marinate for 10 minutes.

Take another bowl and add thin ginger slices and green onion knots, then add an appropriate amount of cooking wine and pinch vigorously to squeeze out the green onion and ginger juice. Pour the green onion and ginger juice into the pork ribs bowl and grasp the sticky again with your hands for later use.

2. Add more oil to the pot, burn it into low-temperature oil, insert the chopsticks into the oil, and small bubbles appear on the side of the chopsticks to indicate that the oil temperature is appropriate. Pour in the ribs, reduce the heat and fry slowly, and fry the water in the ribs. Remove the blood foam from the pan while frying, and remove the ribs when the water is dry and the color turns golden brown.

Then use a colander to remove the blood foam and impurities in the oil in the pan, burn it into high-temperature oil over high heat, pour the ribs back into the high-temperature oil and fry them for three seconds before pouring them out quickly.

3. Heat the pot, add an appropriate amount of oil, then add two spoons of sugar, fry the sugar over low heat, when the syrup turns into a big bubble, quickly pour in balsamic vinegar (the ratio of sugar to vinegar is 4:3), stir evenly and pour in the pork ribs and stir-fry. When the sweet and sour sauce sticks all to the pork ribs, sprinkle in the cooked sesame seeds and chopped green onions, stir-fry evenly, and then remove from the pan.

Nutritional value of pork ribs:

1 Pork ribs contain high-quality protein and essential fatty acids. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Braised pork ribs. Ingredients: 500g pork ribs.

Excipients: 1 green onion, 2 bay leaves, 1 small piece of ginger, 4 cloves of garlic, 1 piece of cinnamon, 1 piece of ingredients, 1 tablespoon of salt, rock sugar, soy sauce, 1 tablespoon of cooking oil, cold water, boiling water.

Preparation Cut the green onion into segments and the ginger into slices. Pour enough water into the pot, then put the ribs into the pot and boil, when the water boils, skim off the floating foam, and then remove the ribs from the pot and set aside.

2. Put a small amount of oil into the pot, add an appropriate amount of rock sugar, and then fry the rock sugar over low heat. After the rock sugar is fried until it melts and has a sugar color, then pour the spare ribs into the pan and stir-fry to make the ribs color. Then pour in a little soy sauce and add the ingredients, cinnamon, bay leaves, green onions and ginger slices.

3. Pour enough boiling water into the pot, turn to low heat and cook for a period of time after the water boils again, add salt when there is still a small half of the soup left, then use medium heat to reduce the juice, and finally turn off the heat and put it on a plate.

Summary. Hello dear, the method of braised sweet and sour pork ribs is as follows: 1. After chopping the pork ribs into small pieces, soak them in water for more than half an hour, and change the water 2 times after grasping and pinching them with your hands halfway, so that you can soak out the blood in the meat.

2. Take out the soaked pork ribs, sprinkle a little salt, and marinate them after use. 3. Rock sugar, star anise, green onion, ginger and garlic are ready, green onion is cut into sections, ginger is sliced, and garlic cloves are directly cut in half. 4. Heat oil in the pot, put the star anise into the oil pot, the oil is heated for 8 minutes, and the fragrance of star anise appears, and the pork ribs are fried over high heat, constantly turning.

5. Fry the surface of the ribs to a slightly charred state and remove the oil. 6. Pour out the oil in the pot, leave only a little bit, add most of the rock sugar and fry over low heat, fry the rock sugar until it is brown. 7. Add the fried pork ribs and stir-fry to color.

Hello dear, the method of braised sweet and sour pork ribs is as follows: 1. After chopping the pork ribs into small pieces, soak them in water for more than half an hour, and change the water 2 times after grasping and pinching them with your hands halfway, so that you can soak out the blood in the meat. 2. Take out the soaked pork ribs, sprinkle a little salt, and marinate them after use.

3. Rock sugar, star anise, green onion, ginger and garlic are ready, green onion is cut into sections, ginger is sliced, and garlic cloves are directly cut in half. 4. Heat oil in the pot with clean hands, put the star anise into the oil pot, the oil is burned to 8 minutes when the fragrance of star anise appears, and the pork ribs are fried over a large fire, constantly turning. 5. Fry the surface of the ribs to a slightly charred state and remove the oil.

6. Pour out the oil in the pot, leave only a little bit, add most of the rock sugar and fry over low heat, fry the rock sugar until it is brown. 7. Add the fried pork ribs and stir-fry to color.

8. Then fry the garlic a few times to bring out the fragrance, fry the ginger a few times, and finally add the green onion segment to fry the green onion. 9. Add water after putting in the cooking wine, the water and pork ribs can be flat, then put some salt and the remaining rock sugar and vinegar, and simmer for about half an hour after boiling. 10. Finally, collect the juice on high heat, pour in 1 tablespoon of vinegar to enhance the flavor when the juice is collected, and sprinkle sesame seeds out of the pot.

The efficacy and function of pork ribs: 1. Calcium supplementation: pork ribs contain a large amount of calcium phosphate, bone glue Zhengzheng Nayuan, bone mucin, etc., which can provide calcium for young children and the elderly, and can promote the bone development of young children.

2. Improve anemia: pork ribs can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. 3. Nourish yin and strengthen the spleen

Pork ribs are sweet, salty, flat in nature, enter the spleen, stomach and kidney meridians, can nourish the spleen and stomach, reasonable consumption of pork ribs, can health care spleen and stomach function. 4. Strong and clear the muscles and bones: Pork ribs are rich in protein and fat, providing high-quality protein and essential fatty acids for the human body, which can supplement the nutrients needed by the human body.

It is also rich in trace elements such as iron and zinc, which can strengthen muscles and bones.

Braised pork ribs with sweet and sour are a dish that is loved by the public. This dish is fragrant and crispy, with an attractive color, which is very appetizing and can be eaten by men, women and children. It is suitable for those who are deficient in qi and blood, and have poor yin deficiency; Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.

Ingredients: one pound of pork ribs.

Excipients: 50 grams of rock sugar, 20 milliliters of soy sauce, 20 milliliters of cooking wine, grams of Sichuan pepper, 6 pieces of ginger, appropriate amount of green onions, appropriate amount of salt, appropriate amount of cooking oil.

The specific steps of sweet and sour braised pork ribs.

1. First of all, wash the prepared ingredients and put them in reserve.

2. Put the peppercorns, ginger slices, and green onions into the pot, pour half a pot of water and boil until warm, (that is, the bottom of the pot bubbles, but not boiling.) ）

3. Blanch the pork ribs until the water boils, then remove the water and set aside.

4. Put a small amount of oil and rock sugar in the wok and fry over low heat until melted.

5. When the sugar color turns light yellowish brown and bubbles, quickly put in the prepared pork ribs and fry until the sugar color is evenly colored.

6. Then add soy sauce and cooking wine and stir well, add hot water to submerge the ribs for 1 cm, increase the heat to boil, and then turn to low heat and simmer for about 40 minutes.

7. Add salt, simmer until the ribs are cooked and flavorful, and drain the soup over high heat, and you're done.

8. Remove from the pot, put on the plate, serve on the table, and eat.

Tips for braised pork ribs:

1. When boiling rock sugar, pay attention to the color change, and when it bubbles, you should quickly put in the ribs, otherwise after the color, there will be a caramel smell and slightly bitter.

2. Meat is not easy to cook, and salt is usually added when it is almost stewed.

Cut the ribs into small pieces, blanch to remove the fishy smell, then remove and drain. Heat the oil, add the pork ribs, salt, green onion, ginger, minced garlic, soy sauce, chicken essence, Sichuan pepper, stir-fry until fragrant, and add water to the pot. Then make sweet and sour braised ingredients, take a bowl, add an appropriate amount of sugar, vinegar, soy sauce, starch, and stir well.

Wait for the ribs to be ready, pour them in, stir-fry a few times, and then get out of the pot.