How to make sweet vinegar pork ribs, a complete collection of sweet vinegar pork ribs

Basic materials. 500 grams of ribs, 1 shallot, 1 piece of ginger, 2 cloves of garlic, appropriate amount of starch, 500 grams of cooking oil (actual consumption of 45 grams), 1 2 tablespoons of soy sauce, 1 tablespoon balsamic vinegar, 1 2 tablespoons of refined salt, 1 tablespoon of sugar (brown sugar), 1 2 tablespoons of monosodium glutamate.

Method 1. After blanching 1 small row of 500 grams, cook for 30 minutes, the broth can be used to cook the noodles, don't throw it out.

2.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).

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

4.Put the water in the pot for the pork ribs and marinate the pork ribs (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.

5.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.

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

Fold the second exercise in this paragraph.

The sweetness and sourness are moderate, not oily or greasy, the taste is rich and delicate, and you will not feel the abruptness of any kind of seasoning. The color is syrup, not thick or light, suitable for men, women and children. Because the taste is relatively peaceful, children love to eat it.

Cooking at home is not as particular as in a restaurant, just want it to be fast and delicious. "

Ingredients. 500 grams of pork chops.

Folding excipients. 100 ml of vegetable oil.

3 grams of table salt. 2 tablespoons of cooking wine.

2 tablespoons balsamic vinegar.

1 tablespoon dark soy sauce.

White sugar'(brown sugar) 50 grams.

1 tablespoon light soy sauce.

1 tablespoon of essence of chicken. 50 grams of brown sugar.

2 grams of sesame seeds. Steps.

1.Cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon light soy sauce, 1 tablespoon balsamic vinegar, stir well and marinate for 20 minutes.

2.Remove the oil from the pan (you can put a little more oil), put in the marinated pork ribs when the oil is eight minutes hot, fry until the ribs turn brown, put out, and leave the oil in the pan.

3.Heat the oil pan slightly, add a small half bowl of water and 1 tablespoon of balsamic vinegar (if there is broth), bring to a boil, then add white sugar and brown sugar, cook over low heat until it becomes viscous, and keep stirring with chopsticks when cooking to prevent the sugar from sticking to the pan.

4.Reduce the heat to medium and pour in the ribs so that the ribs are evenly coated with sweet and sour sauce. Stir constantly at the same time. Then pour in 1 tablespoon of dark soy sauce and 5 grams of salt, stir-fry, finally add chicken essence, sprinkle with sesame seeds, and then remove from the pot.

Cooking skills. The key to this dish is to fry the ribs, not too raw, not too burnt, slightly charred, and the bones are crispy. The syrup must be boiled over low heat, otherwise it will be bitter.

Sweet and sour pork ribs to prepare.

1. Wash the pork ribs and chop them into small pieces, add 1 teaspoon of salt, mix evenly, and marinate for 20 minutes;

2. Put 3 tablespoons of cornstarch into the marinated pork ribs, grasp and mix evenly with your hands;

3. Pour 500 grams of vegetable oil into the pot, heat the oil over medium heat;

4. Add the pork ribs and fry until golden brown;

5. The ribs are flipped and fried; Turn to high heat to reduce the oil before it comes out of the pot, and then remove and drain the oil;

6. Prepare a bowl with 2 teaspoons of cornstarch in the bowl; 1 tbsp sugar, 2 tsp aged vinegar, 2 tbsp tomato paste; Then add 3 tablespoons of water and mix well, you can try the taste first;

7. Leave a small amount of bottom oil in the pot, pour the seasoning in the bowl and burn it into a sauce; Pour in the fried pork ribs and stir-fry; Coat the ribs in syrup and serve.

Efficacy: Tomato sauce is rich in vitamin C, so it has a good conditioning effect on the body, pork ribs contain a lot of protein, fat and vitamins, but also contain calcium phosphate, collagen, bone mucin, etc., which is very helpful to promote the development of our body bones, supplement the body calcium, so it is very suitable for young children, teenagers and the elderly. However, we should pay attention to the fact that this dish should be eaten less for people with bad stomach, and even the general population is not suitable to eat more, which is easy to make the body cholesterol high.

How do you cook vinegar ribs? We first blanch the pork ribs, then stir-fry them in sugar water, and then fry them well, and then fry them well, and when they are almost cooked, they are served with green onions, ginger, garlic and vinegar.

<> "Sweet and sour pork ribs. Ingredients: Pork ribs.

Sauce: 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar, stir well and set aside.

Method: Add green onions, ginger and garlic cooking wine to the pot of pork ribs and blanch them, and put a little oil in the pot.

Add rock sugar and simmer over low heat to bring out the sugar color, add the pork ribs and stir-fry to color, pour in the sauce and stir-fry to stare evenly.

Add green onions, ginger slices, add boiling water, submerge the pork ribs, boil over high heat, turn to small traces, simmer for 40 minutes, remove the juice from the pot and sprinkle white sesame seeds.

Sweet and sour pork ribs touching the beam

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.

Pork ribs nutrition laugh preparation value:

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 large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

The sweet and sour pork ribs are prepared as follows:

1. Clean the ribs.

2. Bring to a boil in a pot of cold water, then take out and set aside.

3. Cut half a green onion, slice the ginger and a star anise.

4. Put the pork ribs into the casserole and simmer over low heat until the ribs are very cooked.

5. Take out the pork ribs to make sweet and sour pork ribs, and the remaining soup can be boiled into soup and noodles, don't waste it.

6. 1 tablespoon of salt, 3 tablespoons of sugar, 1 tablespoon of starch, appropriate amount of soy sauce, appropriate amount of vinegar, a small bowl of cold water can not exceed the amount of pork ribs, pour it into a pot and boil.

7. Put the pork ribs in the pot, cover and simmer over low heat for 5-10 minutes until the soup is thick; Before leaving the pot, pour a little vinegar to make the sweet and sour flavor rich.

8. After the pot is sprinkled, chopped chives or white sesame seeds can be sprinkled, and the finished product is as follows:

<> "Sweet and sour pork ribs. Ingredients to prepare: pork ribs, tomato paste, white vinegar, green onions, ginger, dried chilies, bay leaves, star anise, cinnamon, cooking oil, rock sugar, salt, pepper, starch

The specific steps are as follows:

1.To clean the ribs, put the purchased ribs into a basin, add a spoonful of baking soda first, then pour a little water into it with your hands, and then mix well with your hands, so that the baking soda can fully penetrate into the surface of the ribs. After grasping well, add a large amount of water, clean the remaining baking soda on the surface of the ribs, and finally rinse it under running water.

2.Prepare the ingredients, cut a small piece of Beijing onion into oblique sections, slice ginger, then take four dried chilies, three bay leaves, two star anise, and one cinnamon, and then put them all on a plate for later use.

3.Stir-fry the sugar color in the pot, add a small amount of cooking oil first, then add a small handful of rock sugar, fry over low heat until the sugar color in the pot turns jujube red, and after the big bubble becomes a small bubble, immediately add a bowl of boiling water, stir-fry a few times and put it in a bowl for later use.

4.Put the washed pork ribs into a large bowl, add a spoonful of salt, then add an appropriate amount of pepper, and then mix the seasoning and pork ribs well with your hands. After mixing thoroughly, add two spoonfuls of starch to continue to grasp and mix, and wait until each piece of pork ribs is coated with a thin layer of starch, and set aside.

5.Stir up the pot again, add an appropriate amount of cooking oil first, and then use chopsticks to clip the ribs into it piece by piece, leaving a gap between the ribs. Fry over medium heat for about 3 minutes, then turn the ribs over with chopsticks and continue to fry for about 3 minutes, until the other side is also slightly golden brown.

After that, fry for about 5 minutes, when the ribs are completely golden and crispy, then put them in a bowl for later use. During the period, be sure to turn it frequently to prevent frying.

6.Leave the bottom oil in the pot, turn the heat to low, put the prepared green onions, ginger and spices in, stir-fry until fragrant, then add a spoonful of tomato paste and half a spoon of white vinegar, and stir-fry quickly.

7.Pour the fried pork ribs into the pot, stir-fry well again and pour in the sugar, then add an appropriate amount of water, the amount of water is subject to the pork ribs, then add a small handful of rock sugar and a spoonful of edible salt, turn it a few times with a spatula, cover the pot, and simmer over medium-low heat for about ten minutes.

8.Open the lid, use chopsticks to pick out the spices inside and throw it away, then cover the lid again and simmer for about 50 minutes.

9.When the time is up, open the lid and turn the heat to reduce the juice, and when the soup in the pot becomes thick, you can serve it out and enjoy.

Caring Tips].

1.Pork ribs cleaned with baking soda have softer meat, and the ribs are easier to cook when cooked.

2.When frying the sugar color, you must use low heat throughout the whole process, and you must keep stir-frying, so that the sugar color will not be bitter and mushy.