How to make sweet and sour pork ribs, how to make sweet and sour pork ribs

The steps on how to make sweet and sour pork ribs are as follows:Prepare the ribs and wash them.

Prepare the ingredients.

Wash the ribs, soak for a while, and drain the blood.

Put the pork ribs into a large basin, add an appropriate amount of ginger slices, green onions, and all the seasonings, mix well and marinate for half an hour.

After marinating the pork ribs, pour out the sauce inside, and remove the ginger slices and green onion at the same time.

Add an appropriate amount of coarse sweet potato powder. (2 to 3 tablespoons).

Grasp slowly with your hands.

Heat an appropriate amount of oil in a pot, when the oil temperature is hot, put in the ribs, fry on high heat for about half a minute until the flour on the surface of the ribs is set, turn to medium heat and fry for about 2 minutes, and remove it.

Heat the oil in the pan again until hot, pour in the pork ribs and fry for a while until the skin is crispy. Remove and drain the oil.

Add a little oil to another pot, add the chopped green onion and ginger and stir until fragrant.

Bring the sauce from the marinated pork ribs to a boil, then add a little water starch to thicken thinly.

Pour in the pork ribs, stir-fry quickly and evenly, and coat with the sauce.

Serve on a plate and sprinkle with cooked white sesame seeds and chopped green onions.

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Lazy version of sweet and sour pork ribs introduction:

It's more appetizing and delicious than the braised one!

1.Wash the ribs, dry and set aside. Heat oil in a pan, add ginger slices and stir-fry until fragrant, add pork ribs and stir-fry until discolored, the surface is golden and slightly charred.

2.Add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, and 4 tablespoons of sugar and stir-fry well.

3.Pour in boiling water (submerged ribs) and simmer over medium-low heat for 20-30 minutes.

4.Finally, add a pinch of salt and a spoonful of vinegar, turn on high heat to reduce the juice.

5.The finished product seems to be the same as the braised pork ribs, the color is bright red and oily, the juice is thick and the flavor is strong, the vinegar is sour, and the sugar is sweet, which not only penetrates into the pork ribs, but also pours into the gaps between the bones, and even the bones can be sucked after eating!

6.Precautions for collecting the juice - Stir the ribs in the pot more often when collecting the juice to avoid burning.

Ingredients: 500 grams of pork ribs, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of ginger, appropriate amount of green onion, salt, oil, chicken essence, appropriate amount of cooking wine.

1. First put the prepared sweet and sour pork ribs in a cold water pot, add cooking wine, ginger slices, and blanch for later use.

2. Heat oil in another pot, add a few rock sugars, and fry over low heat until the jujube is red.

3. Then add the blanched pork ribs and stir-fry quickly to color.

4. Then cook in light soy sauce, aged vinegar and cooking wine for seasoning.

5. Add the water to submerge the pork ribs, bring to a boil, turn to low heat and simmer for 20 minutes.

6. Finally, turn on the high heat to collect the thick soup and then you can get out of the pot, and the sweet and sour pork ribs are ready.

1. Clean the ribs.

After buying the ribs home, don't rush to get out of the pot, but clean the ribs first, and use running water to clean up the impurities and bruises on the surface of the ribs, which will help remove the fishy smell of the ribs.

2. Soaking. After washing the ribs with running water, they should be soaked for a period of time to soak out all the impurities inside, so that the ribs cooked later will not have a fishy smell.

Be sure to use warm water when soaking, cold water is easy to breed bacteria, and hot water will make the meat of the ribs shrink, so it is best to use warm water at 35-40 degrees and soak for half an hour.

3. Blanch. Even after soaking, there are still more impurities in the ribs, so we also blanch the ribs, which can remove the impurities in the ribs.

Pour appropriate water into the pot, and then put the ribs directly into the pot, do not wait until the water is hot, to avoid the meat shrinkage after the ribs come into contact with the hot water.

When blanching, add green onions, ginger, cooking wine, etc. to the water to remove the smell of the ribs, and if the fishiness is done well, the ribs can be more delicious.

When blanching, there will be a lot of foam on the surface of the water, and it is best to skim out the foam to avoid secondary pollution of the ribs.

Wait until there is not much foam in the pot, it means that the blanching is good, take the ribs out of the pot, at this time there may be some foam left on the surface of the ribs, we can wash the ribs with warm water to clean the impurities on the surface.

4. Adjust the sauce.

Whether sweet and sour pork ribs can be delicious, in addition to removing the smell of the ribs well, it is also very important to adjust the sweet and sour sauce. So do you know what the almighty sweet and sour sauce ratio is?

The ratio of sweet and sour sauce is actually very simple, that is, use 1 tablespoon of oyster sauce, half a spoon of light soy sauce, half a spoon of salt, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, stir well, and then add appropriate water, so that the sweet and sour sauce is very perfect.

5. Stir-fry pork ribs.

After doing this, we can start to fry the pork ribs, there are two ways to fry the sweet and sour pork ribs, one is to dip the pork ribs in flour, fry them in oil until golden brown, and then put them in the sweet and sour sauce and stir-fry.

However, this is a waste of oil, so if you are making your own ribs at home, you can use the following non-frying method.

Pour more oil into the pot first, then add rock sugar, wait until all the rock sugar melts, turns reddish-brown, and slightly begins to foam, then pour the pork ribs into the pot and fry the sugar color.

Wait until the surface of the ribs are stained with syrup, add water to the pot, and be sure to use boiling water here to avoid alternating hot and cold ribs, shrinking the meat, and you don't need to pour too much, just slightly don't pass the ribs.

After that, pour in the sweet and sour sauce we just made, and if you have lemons at home, you can put in lemon slices.

After that, bring the heat to a boil, turn off the low heat and simmer for 40 minutes, it is best to open the lid from time to time and stir slightly to prevent the ribs from sticking to the bottom.

After 40 minutes, reduce the juice on high heat, and when the soup becomes viscous, you can take it out of the pan, sprinkle some sesame seeds after it comes out of the pan, and the soft and deboned pork ribs are completed.

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

Ingredients:

400 grams of pork rib bones.

10 grams of cooked sesame seeds.

A piece of ginger is about 10 grams of food.

Rock sugar or sugar (20 grams to 50 grams).

Balsamic vinegar 25 grams (the ratio of sugar and vinegar is 2:1) is a gram of food.

5 10 grams of sesame oil.

Salt to taste, star anise 1 pc.

10 peppercorns.

Green onions are a piece of food.

A pinch of cooking wine. Dry starch to taste.

Recipe preparation: 1Chop the ribs into about 5 cm pieces, then wash them and put them in a pot with water to cover the ribs.

2.Bring the pot to a boil, and then use a spoon to skim off the foam on it, you can boil it over high heat and the foam will float up, so that it is easy to skim the foam very cleanly.

3.Add the fluffy ginger cubes, add star anise, Sichuan pepper, cooking wine, and green onions to cook together, cover the pot and cook for 40 minutes over low heat, and the pork ribs are cooked thoroughly.

4.Take out the pork ribs and control the soup, put them in a basin and sprinkle dry starch, and turn the basin up and down with both hands, so that the pork ribs are evenly glued with a thin layer of dry starch.

5.Heat a wok and pour in salad oil or other cooking oil, cook until slightly smoky, and add the ribs.

6.Fry the ribs over medium-high heat until they change color, then remove the oil and control the oil, don't fry them too dry.

7.Pour out the oil in the pot, leave some bottom, and then add 20 grams of rock sugar and change the heat to slowly melt the rock sugar.

8.When the rock sugar melts, the sugar will slowly change color and foam, and when the foam is about to disperse to both sides.

9.Add 200 grams of soup from which the pork ribs are boiled, and add the fried pork ribs as well.

10.Add 50 grams of salt, rock sugar or sugar, a little peppercorn powder, change to low heat and simmer, if you feel that the color of the pork ribs you make is not dark enough, you can drop a few drops of dark soy sauce.

11.Simmer until the soup is thick and almost dry.

12.Add 25 grams of balsamic vinegar over high heat to thicken the soup.

13.After the soup is thickened, pour an appropriate amount of sesame oil and stir-fry well and turn off the heat.

14.Sprinkle with cooked sesame seeds.

Method 1: 1. Wash and chop the ribs into pieces of the right size, or let them help process them when you buy them, if you have time, you can soak the ribs to remove the blood, and if you don't have time, you can directly put them in the pot and add water to blanch, add a few drops of white wine, and then add some ginger slices to boil until the water boils, and then remove the ribs after changing color, clean the blood foam and drain it, and spare it for poor filial piety.

2. Put a clean wok, then put an appropriate amount of oil in the pot, and then put in some rock sugar, remember to slowly boil the rock sugar over low heat to melt, remember to keep stir-frying the rock sugar, if the fire is big or not turning, it may stick to the pan, or paste it will affect the taste!

3. After the color is even, we need to add an appropriate amount of boiling water, it is best to submerge the amount of water over the ribs, and then put star anise to remove the smell can also add fragrance, and then we need to turn on high heat to cook the ribs, and wait until the water boils for a few minutes before turning to low heat and slow cooking.

4. After boiling for 10 minutes, we have to open the lid to see if the juice is enough, then turn the ribs, and then take out the star anise before collecting the juice, and then put in the appropriate amount of salt and vinegar.

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

2. Remove the oil from the pan, 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 pot slightly, add a small half bowl of water and 1 tablespoon of balsamic vinegar, 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. Change the heat to medium, pour in the pork ribs, and let the pork ribs 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.