How many ways to prepare sweet and sour pork ribs? What is the homemade recipe for sweet and sour po

The recipe for pork ribs basically includes all cooking methods, except that they can't be eaten raw! Send a simple operation, delicious sweet and sour pork ribs detailed method, whether it is to entertain friends or eat at home, very appetizing, face, remember the secret of the seasoning ratio: 1 wine, 2 sauce, 3 sugar, 4 vinegar, 5 water, how many ribs to make are not enough to eat.

After the ribs are cooked, take them out and set aside, put oil in the wok, heat the oil, put in the peppercorns to fry the fragrance, take out the peppercorns, add sugar, stir-fry to change color, put in the ribs, add cooking wine, continue to stir-fry evenly, then pour in hot water and simmer for 10 minutes, reduce the juice over high heat, put rock sugar in the process, and finally pour balsamic vinegar along the edge of the pot. Then sprinkle a little sesame seeds on the ribs, and a bowl of sweet and sour sweet and sour pork ribs is ready, move it to a small bench, and start eating.

But even sweet and sour pork ribs, there are five or six ways to make them, and the sweet and sour short ribs that we often eat in restaurants generally belong to the category of cold dishes; As the predecessor of the international dish pineapple grunt pork, although foreigners do not like bone-in food, they are replaced by boneless meat, but if the current Cantonese restaurant reproduces pineapple grunt pork ribs, I think it should cause a lot of sensation, nostalgic people, eat and drink more; Similarly, Kyoto pork ribs in Cantonese cuisine should also belong to the sweet and sour camp, both of which are to mix sweet and sour sauce first, and then the processing method is relatively simple, sweet and sour pork ribs are closer to "wrapped in sauce", rather than the home-style sweet and sour pork ribs like the sauce-collecting dish.

Pork ribs are a home-cooked dish that everyone loves, not only children, but also adults, and it can be said that every family has its own family taste. If you want to make pork ribs delicious, there are no more than three methods: burning, steaming, and stewing, but to make a taste that suits you, it depends on what the ribs go with.

There are many delicious ways to make pork ribs, such as braised ones, stewed soups, steamed ones, and so on. This time, let's eat it in a different way, barbecued pork ribs, the cooked pork ribs are oily and reddish in color, which is very attractive. After several hours of pickling, the ribs taste very flavorful, and the sauce is rich, sweet and delicious, the ribs are marinated one day in advance, and the meat can be turned many times during the marinating process to absorb enough seasoning in all directions, and the meat is soaked with a layer of honey seasoning, which makes the surface of the ribs crispy, and makes the meat more flavorful, and the grilled ribs taste super good.

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.

【Lazy Zero Failure Sweet and Sour Pork Ribs】Not greasy, you can eat one more bowl of rice, try it!

1. Soak the small ribs to remove the blood and rinse several times.

2. Blanch the water to remove the blood foam and remove the dry water.

3. Pour a little oil and rock sugar into the pan and fry the sugar.

4. Stir-fry over low heat until the rock sugar melts and turns brown and red. Pay attention to rock sugar, don't fry black and bitter, rather shallow.

5. Sugar color on the lower small ribs.

6. Pour in hot water, the amount of water is the same as that of pork ribs. After the heat boils, turn to medium-low heat.

7. Prepare the sauce when stewing the pork ribs. 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons rice vinegar. Regardless of the size of the spoon, it is the proportions that matter.

8. Pour the sauce into the pork ribs and continue to simmer.

9. The whole journey takes about 35-40 minutes, depending on the size of the ribs and the time to adjust the firepower. Finally, reduce the juice on high heat and leave a little soup.

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.

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.

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.

1. Add an appropriate amount of water to the pot, put it in a pot under cold water, and pour in the pork ribs and an appropriate amount of cooking wine. After boiling over high heat, skim off the foam, remove and set aside, wash and cut the shallots into sections.

2. Heat a wok, pour in oil, turn to low heat and add rock sugar.

3. Pour the green onion and pork ribs into the pot, turn to medium heat, and stir-fry quickly, so that each pork rib is coated with sugar.

4. Add salt and tomato paste and stir well.

5. Add an appropriate amount of water, boil over high heat, turn to low heat and simmer until the ribs are cooked, about an hour or so6. Stir-fry slowly, do not paste the pot, drain the soup, remove from the pot, and sprinkle white sesame seeds to decorate.

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.

Ingredients: Appropriate amount of short ribs, 1 tablespoon cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar (can also be replaced with rock sugar to make the color more attractive), 4 tablespoons of vinegar, 5 tablespoons of water, 2 large ingredients, appropriate amount of green onions, ginger slices, 1 teaspoon of salt (optional, optional). It is best to use pork ribs (small short ribs) for a better taste. Method 1, sweet and sour pork ribs have a lot of practices, some steps are more, some seasonings are different, my family does this, first wash the small ribs bought, the packaged ribs sold in the general supermarket are relatively long, it is best to chop them back and chop them in half, you can also buy the kind that has not been cut, let the supermarket staff help you chop a small point 2, take the soup pot, pour water, small ribs into the pot under cold water, skim off the foam and blood foam after boiling, put in the green onion section, ginger slices, large ingredients, Turn to low heat and simmer for 30-60 minutes, depending on your time, just blanch, so that you can also drink pork rib soup by the way 3. After the ribs are cooked, take them out and put them aside to control the moisture.

At this time, we make a bowl of sauce, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 5 spoons of water, according to this ratio to make the sauce, the amount of sauce should be adjusted according to the number of ribs. If you like different flavors, you should also add or remove seasonings according to your needs. 4.

Pour the sauce into the pot and simmer the pork ribs over low heat to taste. Step 1) Cut the pork ribs into pieces, fly with water, rinse with warm water again, and drain the water; 2) Marinate with cooking wine, a pinch of salt, cornstarch for 15 to 20 minutes; 3) Add oil to the pot, a little more, and at the same time pour half of the ribs down and fry, until the meat turns golden red, not too dry, and then you can pick it up; 4) Leave a little oil in the pot, stir-fry the minced garlic, pour in the fried pork ribs, and add white sugar (more sugar) balsamic vinegar (not white rice vinegar, but brown balsamic vinegar) vinegar Don't be stingy with vinegar, otherwise it will be dead sweet and greasy; 5) Bring it to a boil over high heat and simmer over low heat. Don't be in a hurry, wait slowly for the juice to be collected, turn it a few more times halfway, be patient until the end, the soup will be drained, the thick syrup will hang on the ribs, the color and fragrance are complete, serve out, taste a bite, the taste is also the best.

6) Add a little oil to the pot, add tomato paste, fry until bubbly, and add the ingredients, the color is better and the taste is better. Features: Crispy on the outside and tender on the inside, juicy and meaty, very delicious!

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.

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.

Ingredients: 300 grams of pork ribs.

Excipients: 10 grams of oil, 2 grams of salt, 5 grams of green onion, 4 grams of ginger, 5 grams of garlic, 6 grams of oyster sauce, 5 grams of light soy sauce, 20 grams of tomato paste, 8 grams of sugar, 20 grams of water starch, 2 grams of white sesame seeds, 4 grams of rice vinegar.

Steps: 1. Cook the pork ribs in a pot under cold water until the water boils, remove them and rinse them with warm water.

2. Put it in a basin, add green onion, ginger, garlic, oyster sauce and light soy sauce, grasp well, and marinate for 15 minutes.

3. Steam for 50 minutes.

4. Then pour oil into the pan, put the ribs in, and fry until the surface is golden brown.

5. Leave the bottom oil in the pot, twist it to low heat, add the tomato sauce and sugar, and quickly mix the sauce.

6. Pour in the fried pork ribs, mix evenly, let the sauce coat, and then drizzle with a little rice vinegar.

7. Add an appropriate amount of salt.

8. Finally, pour in the water starch to thicken. Remove from the pan and sprinkle with white sesame seeds.

9. Finished product drawing.

Cut the green onion into sections, slice the ginger, heat the pot and pour in the oil, first add the ginger and shallots, then pour in the pork ribs, and then add cooking wine and rice vinegar and stir-fry until fragrant. Add water, dark soy sauce, salt, rock sugar to taste, and bring to a boil over high heat. After boiling, simmer over low heat for 20 minutes, then turn to high heat to reduce the juice, and sprinkle with chopped green onions and sesame seeds before leaving the pot.

1.Blanch the pork ribs and set aside.

Pour the pork ribs into the pot and blanch the water, add the ginger slices and green onions cut in advance to the pot, stir well, cook for about 5 minutes, turn off the heat, remove the ribs and clean and drain the water for later use.

2.Sauté the ribs in a pan.

Add sugar, vinegar, oyster sauce, dark soy sauce and salt to the bowl and stir evenly for later use.

3.Squeeze in the seasoning and cook the ribs.

Then pour in the sweet and sour sauce just mixed and stir-fry evenly, then add boiling water, add a piece of red bean curd to the pot and stir well, cover the pot and turn to medium heat and cook for about 40 minutes.

4.Reduce the juice, turn off the heat and remove from the pan.

After 40 minutes, turn to high heat to reduce the juice, add some aged vinegar to it, and finally sprinkle some white sesame seeds to get out of the pot and put on the plate.

The bone is made of fresh pork ribs, and if you want to achieve crispy outside and tender inside, you need to fry it twice, the traditional method of sauce is to mix with hawthorn juice, sweet and sour first, and then try salt in the pot, adjust to the balance of three flavors, the juice is not too much, the thickness is moderate, just enough to wrap the ribs, after eating the ribs, there is no juice left in the saucer.

Wash the pork ribs and soak them in cold water for 30 minutes to remove the blood water, take out the pork ribs after the water is cooked, pour oil into the pot, fry the ribs until the surface is dry and discolored, stir-fry the green onion and ginger and put in the pork ribs, light soy sauce, sugar and simmer over low heat, and finally reduce the juice over high heat.

1. Slice the green onion and ginger for later use.

2Chop the ribs into sections and wash the blood.

3. Boil water in a pot and put in the pork ribs, green onion and ginger slices, skim off the foam, blanch the blood water, remove and drain the spare 4 pork ribs to cool, wrap with starch, and wrap evenly for later use.

5 Put oil in the pot until it is 70% hot, put in the pork ribs wrapped in starch, fry until golden brown and remove 6 After leaving some oil in the pot until 70% hot, add tomato sauce to stir out the fragrance, add water, sugar, salt, pepper, white vinegar, monosodium glutamate, chicken powder, put in water starch to thicken, and boil the juice over high heat.

7When the soup is thick, add the pork ribs, add a little oil and continue to stir-fry, sprinkle with cooked sesame seeds to garnish, and stir-fry for a while.

Step 1First, add the washed pork ribs to soy sauce, sweet potato powder, cooking wine, pepper, and salt and marinate for 15 minutes to taste.

3.Drain the fried pork ribs and set aside, leave a little oil in the pot, add minced ginger and minced garlic to stir-fry until fragrant4Pour in the fried pork ribs and stir-fry quickly, and pour in the prepared sweet and sour sauce 5

Stir-fry quickly until the sauce wraps the ribs, add chopped green onions, and garnish with a little white sesame seeds.