Illustrative essay on the practice of sweet and sour pork ribs, what are the beautiful passages desc

Sweet and sour pork ribs practice essay:

I believe that when sweet and sour pork ribs are mentioned, there will definitely be friends drooling. It's delicious, sweet but not greasy, but it's mouth-watering. Sweet and sour pork ribs are golden in color and are one of the representatives of the public's favorite home-cooked dishes. I remember I used to do it with my mom a lot.

However, authentic sweet and sour pork ribs can be a bit time-consuming to make, and the home-cooked version of sweet and sour pork ribs is delicious and simple, ensuring that you can learn it. The ingredients need to prepare 2 catties of pork ribs, ginger slices and cooking wine, 30 rock sugars, and a little salt, white pepper and balsamic vinegar. Wash the ribs first and then use cold water in the pan.

Add ginger slices and cooking wine and blanch the blood foam. After washing and controlling the moisture, fry in the pan until golden brown on all sides, and put it on a plate.

Then start boiling the sauce. Heat the oil, add 20 rock sugars, stir-fry until golden brown, and pour in the pork ribs. Then add boiling water over the ribs, a pinch of salt, white pepper and 3 tablespoons of balsamic vinegar.

Cover the pot and cook over low heat for 30 minutes. Finally, add 10 more caster sugars and a spoonful of balsamic vinegar. You can sprinkle a few more white sesame seeds to get out of the pan perfectly!

But I would like to remind you: don't add more rock candy yourself, otherwise it will be very dark and bitter after it comes out of the pot, just like my mother and I did for the first time. In the end, I ate it.

Sweet and sour pork ribs should not be eaten with black plum, snails, and crucian carp, otherwise you will get food poisoning. So, if you want to create something new on the original dish, be sure to check the relevant information online in advance, for safety reasons.

The sweet and sour pork ribs have been introduced, so if you are interested, you can make them with your parents.

The preparation of sweet and sour pork ribs is detailed.

Cuisine and efficacy:

Hunan. Ingredients for sweet and sour pork ribs:

Ingredients: 500 grams of pork chops, 50 grams of flour, 60 grams of Shao wine, 50 grams of soy sauce, 90 grams of sugar, 80 grams of vinegar, green onions, cornstarch and sesame oil.

Teach you how to make sweet and sour pork ribs, and how to make sweet and sour pork ribs to be delicious.

Chop the pork chops into small pieces about l inch long, mix well with 20 grams of Shao wine and salt, and then stir well with an appropriate amount of cornstarch, flour and water.

Add 35 grams of soy sauce, sugar, vinegar and Shao wine, corn starch water and water to make juice for later use.

Heat the pan, add oil, until six are ripe, put the pork chops into the oil pan one by one and fry them until the crust is removed, remove the sticks, pick up the broken pieces, when the oil temperature rises to 70%, and then fry the pork ribs in the pan until the shell is crispy and take out.

Leave a little oil in the original pot, put in the green onion section and stir-fry until fragrant, remove it, put the pork ribs into the pot, quickly put the adjusted sauce into the pot, stir-fry continuously, and pour sesame oil.

The beautiful passages describing sweet and sour pork ribs are as follows:

1. After a while, the sweet and sour pork ribs came out of the pot, and the golden pork ribs were dressed in chives, which made me salivate, and it was simply "saliva straight down 3,000 feet"!

2. Put it out of the pot and put it on a plate, sprinkle with chopped green onions, and a sweet and sour pork ribs with full color and flavor are perfectly presented in front of me. The purple-brown pork ribs on the white plate are soaked in the crystal clear broth, which is even more attractive under the decoration of green onions. It's mouth-watering!

3. First of all, I wash the pork ribs, then put oil in the pot, then boil the rock sugar over low heat, put the ribs into the pot and stir-fry, then pour the ginger slices, pour boiling water into the pork ribs, and then pour the cooking wine, soy sauce and white vinegar into the pot, turn to low heat and simmer slowly after boiling over high heat, drain the water for about an hour, the ribs absorb enough sauce, soft and rotten into the flavor and put it on the plate, the color is particularly good, sprinkle some white sesame seeds, take a look, it's really tempting! Smell it, it's so fragrant!

4. I ran into the kitchen to see that the golden pork ribs were dancing with chives, hot oil, and spices, and they were holding hands and making a "swish" laughter.

5. I saw my father rinse the high-quality pork chops with water, chop them into sections, put them in a pot of boiling water to remove the smell, and use this time to prepare various ingredients such as chopped green onions, minced ginger and garlic cloves, soy sauce, aged vinegar, sugar, etc. When the water is flooded with a lot of white foam and the ribs turn white, remove and wash them and put them in a basin for later use.

The ingredients of sweet and sour pork ribs are: 1 kg of pork ribs, salt (3 grams), starch (5 grams), Zhenjiang balsamic vinegar (30 ml), rock sugar (25 grams), dark soy sauce (10 ml of Min Yi), cooking wine (15 ml), 1 piece of Knorr pork bone soup flavored soup, a little green onion, a little ginger, and oil (30 ml).

Here's how:

1. All ingredients.

2. Wash the pork ribs and chop them into small pieces. Marinate in about 25ml of water for 10-15 minutes.

3. Put oil in the pot, pour in the small chops, stir-fry until it is broken and completely discolored, then remove and set aside.

4. After heating the pot, put water in the pot, Knorr pork bone soup flavor thick soup treasure, oil, ginger, vinegar, rock sugar, dark soy sauce, cooking wine is balanced, boil until the thick soup treasure fully melts Qiaozhizao, the soup will become more thick and mellow.

5. Put in the small chops, cover the pot and simmer over high heat for about 15 minutes.

6. Open the lid of the pot and continue to burn over high heat until the soup is thick, showing a layer of brushed texture. Remove from the pan and sprinkle with chopped green onions.

7. The finished product is shown below