What are the steps to prepare sweet and sour pork ribs

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.

Method steps.

1.Blanch the ribs for 2 to 3 minutes, until the blood is out of sight and the ribs are white.

2.Pour the pork ribs, green onions, ginger and garlic, star anise and cinnamon into a high-grade computerized electric pressure cooker, add an appropriate amount of cooking wine, salt, dark soy sauce, a little pepper, an appropriate amount of sesame oil, stir well, and pour in the water that has not covered the pork ribs.

3.Cover the pot, select the function key beef brisket and mutton button, set the holding time for 30 minutes, and start.

4.Pour vinegar, sugar and dark soy sauce into a bowl, stir well and set aside.

After a few minutes, remove the ribs from the pressure cooker, drain and fry them in a hot oil pan for a few minutes until the surface of the ribs is golden brown.

6.Pour out the excess oil from the pan and pour the ingredients into the pan? Then pour the prepared sweet and sour sauce into the pot, stir-fry evenly, cover the pot and simmer for a few minutes.

Ingredients: 500 grams of pork ribs, accessories: 1 green onion, 2 bay leaves, 2 slices of ginger, 4 cloves of garlic, 1 piece of cinnamon, 1 large ingredient, 1 tablespoon of cooking oil, 1 teaspoon of salt, 35 grams of rock sugar, 1 tablespoon of soy sauce, 4-5 tablespoons of rice wine, appropriate amount of cold water, appropriate amount of boiling water, steps of braised pork ribsPork ribs in a cold underwater pot, bring to a boil without a lid. The purpose of using cold water is to boil the blood in the ribs as much as possible, and the purpose of not covering the pot is to allow the odor to fully volatilize.

2.After boiling, the blood foam will be slowly boiled, and after the blood foam is skimmed as much as possible, the ribs will be removed for later use. 3.

Crush the rock sugar. 4.Put a little oil in the pot, add rock sugar, and fry the sugar over low heat, the fire must be small.

5.Slowly boil over low heat until the burnt aroma of sugar comes out and the color turns light brown. 6.

Stir-fry the blanched pork ribs with the sugar. 7.Pour in a little soy sauce to color.

8.Add the ingredients, bay leaves, and cinnamon. 9.

Sliced ginger, green onions, and patted garlic. 10.Pour in half a bowl of rice wine.

11.Pour boiling water over the ribs. 12.

Cover and simmer for 40 minutes. 13.When there is still a third of the soup, add salt and reduce the juice over medium heat.

4 steps to cooking sweet and sour pork ribs:1Cut the ribs into cubes, add cooking wine and 1 tablespoon light soy sauce and marinate for 20 minutes.

2.Heat the oil in the pan, change to medium heat when it is hot at 7, add the pork ribs, fry until light brown, and then remove it. 3.

Stir the ginger slices and green onions to bring out the fragrance, put in the pork ribs, put 2 tablespoons of light soy sauce, dark soy sauce, and an appropriate amount of Wei Duobao, add boiling water to cover the pork ribs. Pour in the rice vinegar and sugar, cover and simmer for 30 minutes. 4.

Reduce the juice over high heat, wait for the soup to thicken, put it on a plate, and sprinkle with cooked white sesame seeds.

Ingredients: 500 grams of pork ribs.

Excipients: 10 grams of green onions, 2 bay leaves, 10 grams of ginger, 15 grams of rock sugar, 10 grams of white sugar, appropriate amount of Sichuan pepper star anise, appropriate amount of cooking oil, 2 spoons of vinegar, 2 spoons of light soy sauce, appropriate amount of salt, a little sesame seeds, 1 piece of cinnamon.

1. It is best to use ribs for ribs and wash them with water.

2. Prepare sugar, vinegar, green onion and ginger, rock sugar, and seasonings.

3. Blanch the pork ribs with water first, and then pour out the water that blanches the ribs, because the water is full of blood foam and is particularly dirty, pour water into the pot again, put in the seasoning, star anise pepper, cinnamon bay leaves, green onion and ginger, boil over high heat, turn to low heat and stew eight mature, if the stewed pork ribs are stewed, you can do it, because we have to do sweet and sour flavor next, so we have to stew the pork ribs.

Fourth, take out the ribs, don't pour out the soup for stewed ribs, and set aside a bowl.

5. Put oil in the pot, add sugar, and boil the caramel color.

6. Pour in the pork ribs and stir-fry quickly to make them evenly colored.

7. Add water to the pot, and the ribs can be passed at the end, and there is no need to add any seasonings at this time.

8. Put in a piece of rock sugar, fry the sugar with white sugar, and put a piece of rock sugar when stewing, the purpose is to stew the pork ribs in this way.

9. Simmer for about 15 minutes and pour in the prepared sweet and sour sauce.

10. Reduce the juice on high heat.

Ten. 1. Put on a plate and sprinkle with sesame seeds.

Pork ribs in a pot of cold water, add green onion knots, ginger, cooking wine blanched and removed, wash with warm water to control the moisture. Put oil in the pot, put the pork ribs and stir-fry over low heat, fry until slightly charred, pour in rock sugar and ginger and stir-fry, add warm water, salt and light soy sauce, boil over high heat and simmer over low heat for 35 minutes, reduce the juice over high heat, pour in passion fruit juice and stir-fry to get out of the pot.

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.

The first method: 1. Chop the pork ribs into pieces, put cold water into the pot and add a spoonful of cooking wine.

2. Cover the lid and boil over high heat, remove and wash off the foam with warm water.

3. Pour a little oil into the pot and heat it, then add seven or eight pieces of rock sugar and fry the sugar color.

4. Pour in the drained pork ribs and stir-fry until browned.

5. Add green onions, ginger slices, bay leaves, cinnamon and star anise and stir-fry evenly, then add a spoonful of light soy sauce and dark soy sauce and stir-fry to color.

6. Pour in boiling water to cover the ingredients, cover the lid and bring to a boil over high heat, then turn to low heat.

7. Simmer for about half an hour, reduce the juice over high heat, and add a small spoon of salt to taste.

8. Stir evenly and put it on a plate.

The second method: 1. Wash the pork ribs first, then mix the cooking wine, light soy sauce and barbecued pork sauce together into a sauce, pour them into the ribs, and stir well.

2. Pour an appropriate amount of pepper, stir well and marinate for an hour. Put it on the grill, in the middle layer, and put a baking tray on the bottom to receive oil (a layer of tin foil can be spread on the baking sheet).

Ingredients: 1 kg of pork ribs, 75g rock sugar, 25g soy sauce, 15g light soy sauce, 10g dark soy sauce, 50g vinegar, 25g cooking wine, 25g green onions, 5g cooked sesame seeds, 15 slices of ginger, appropriate amount of oil and salt Method: Chop the pork ribs into 5cm segments, and boil the blood with boiling water.

Boil the pork ribs with light soy sauce and ginger flavor. The pork ribs are steamed in the pot and crispy...Ask me!

1.Wash the ribs and marinate them with starch, flour and salt for ten minutesMix a sweet and sour sauce with white vinegar, sugar, vegetable oil, and water for later use

Pour the ribs into the pan and fry them (the oil is 60% hot) and remove them, wait until the oil is 90% hot, and then fry the ribs to crisp. 4.Drizzle the adjusted sweet and sour sauce and stir-fry a few times to get out of the pan.

Sweet and sour pork ribs are homemade.

Blanch the pork ribs with water, stir-fry the sugar color with rock sugar, add the pork ribs and stir-fry, add the green onion, ginger, star anise, peppercorns, cooking wine, oyster sauce, light soy sauce, dark soy sauce, sweet and sour.