Preparation of Sugar Barrage and Sugar Cool Pork Ribs. So that I can cook for my mother

Personal advice: It's better to make Sugar Cool Ribs for the first time, because Sugar Cool Pork Ribs are easier to master than fish.

Sugar Cool Ribs Preparation:

Chop the pork ribs into knots about 5 cm long, put them in boiling water and put them in a steaming basin, add salt, peppercorns, cooking wine, ginger, green onions, and fresh soup to steam until the meat is separated from the bones, and then take out the pork ribs. Put the pot on the fire, heat the oil to 180 Put the pork ribs and fry them to golden brown and take them out, heat the vegetable oil, fry the sugar juice, add fresh soup, the pork ribs and sugar are collected with a slight heat, when the soup will be dry, add vinegar, wait for the bright oil to get out of the pot, pour sesame oil, put it on the plate to cool, remove the sesame seeds and mix well.

Sweet and sour pork ribs is a very famous cold dish in Sichuan, with the cooking method of frying and harvesting, belonging to the sweet and sour flavor type, amber oil is bright, dry and moist, sweet and sour mellow, is an excellent appetizer or appetizer.

First go to the market to buy an appropriate amount of pork ribs, (we make a lot of sweet and sour pork ribs at one time, one is that we like to eat, the other is to do more trouble-free, and the third is that this dish belongs to a variety with a large quantity and better quality.) Let the boss chop it into small pieces for you, so that you don't have to go home and get hurt. Prepare some condiments such as ginger and shallots, Sichuan pepper, salt, sugar, vinegar, etc.

Boil water in the pot, put the pork ribs in the pot and boil, add ginger and shallots, peppercorns, cooking wine, boil to remove the foam, and continue to cook over medium-low heat until the meat on the ribs can be removed from the bones and then drained (restaurants generally do not need to boil, but steam after flying water, so that the meat taste is stronger, but there must be conditions - steaming in a steamer for a long time).

Then put the pot on the fire, put the oil and burn until it is 70% hot (the oil surface begins to smoke), and fry the ribs until brown and red. Pour out the oil, wash the pot, then add the soup and season it with salt and sugar (slightly salty and sweet), sugar color (fry it with white sugar until brown and red and add water, if not, you can add soy sauce (but blackened) or cola), put in the pork ribs, cook over medium-low heat until the soup is almost dry, add vinegar and stir-fry until the juice is bright oil, pour in a little sesame oil and stir well.

At this time, you must hold back, don't sweep it all before it is cold, then the more delicious sweet and sour pork ribs will no longer exist. Alternatively, you can sprinkle a little white sesame seeds on a plate after cooking.

Well, go home and try it :)

Sugar Barracuda's Practice:

1. Remove the scales of the fish, remove the internal organs, dig out the gills and wash them. Every about centimeter distance, first straight (centimeter deep), then obliquely (2 centimeters deep), then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge for a little salting, and then evenly coat a layer of wet starch paste on the knife edge around the fish.

2. Pour the peanut oil into the spoon, burn it on the fire until it is seven ripe, put the fish tail into the oil, and the knife edge will be opened immediately. At this time, use a spatula to drag the fish so that it does not stick to the bottom of the pan, fry for 2 minutes, and then turn over and fry for another 2 minutes. Then lay the fish flat and fry the fish head in the oil with a spatula for 2 minutes.

Fry for about 8 minutes, and when the fish is golden brown, take it out and put it on a plate.

3. There is peanut oil left in the stir-fry spoon, burn until it is six mature, put in the green onion, ginger and minced garlic, cook with vinegar and soy sauce, boil it into a sweet and sour sauce with the meat broth, sugar and wet starch, scoop it out with a stir-fry spoon, and quickly pour it on the top of the fish.

Ingredients: 500 grams of ribs.

Auxiliary hunger lead: 1 tablespoon of salt; 3 tablespoons sugar; 1 tablespoon starch; The appropriate amount of soy sauce is good; vinegar to taste; 1 bowl of cold water; 1/2 green onion; 1 piece of ginger; 1 star anise.

1.Wash the ribs.

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

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

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

5.Take out the pork ribs to make sweet and sour pork ribs, and the rest of the 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.Add the ribs to the pot, cover and simmer for 5-10 minutes until the soup thickens; Before leaving the pot, pour a little vinegar to make the sweet and sour flavor rich.

8.Sprinkle with chopped chives or white sesame seeds.

Ingredients: Appropriate amount of short ribs, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons white sugar (can also be replaced with rock sugar to make the color more attractive), 4 tablespoons vinegar, 5 tablespoons water, 2 garlic, appropriate amount of green onion, ginger slices, 1 teaspoon salt (optional, optional). Method:

1。Fill the soup pot with water Small ribs into the pot ** After boiling the pot, skim off the foam and blood foam Put green onions, ginger slices, garlic Turn to low heat and simmer for 30-60 minutes After the ribs are cooked, remove the water control 2Sauce:

1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, salt, pepper, pepper, etcWok** Pour in an appropriate amount of oil After the oil is hot, pour in the ribs Stir-fry slowly over low heat, until the surface of the ribs is a faint golden brown Pour in the sauce just adjusted, the sauce should be just over the ribs After boiling on high heat, turn to low heat and slowly let it simmer until it is flavorful When the soup is about to dry, turn on high heat to dry, and then cook some vinegar before leaving the pot, and stir well to serve.

Chop the pork ribs into small pieces and wash them, salt, cooking wine, ginger slices marinate for half an hour, take out the ribs and drain them and don't wash, corn starch (flour is also OK), 3 egg whites, stir into a paste, start the oil pan, the ribs are mixed with the batter and fried, and then start the oil pan (a little oil), put in the ginger and garlic and stir-fry, pour in the fried pork ribs, pour in cooking wine, salt, light soy sauce, sugar, vinegar and stir-fry a few times to remove the green onion out of the pot.

The preparation of sweet and sour pork ribs is as follows:

1.Ingredients: 500 grams of pork chops, 50 grams of garlic, half a carrot, 15 grams of cooking wine, 15 grams of light soy sauce, 1 teaspoon of dark soy sauce, 20 grams of balsamic vinegar, ginger, green onion knots, cooking wine, 25 grams of white sugar or rock sugar, 1 teaspoon of salt, 15 grams of oyster sauce, 1 tablespoon of cooked white sesame seeds, 50 grams of flour, 15 grams of baking soda and 200 grams of cooking oil.

2.After chopping the ribs into pieces, add flour and baking soda to grab and wash several times, this can wash the dirt on the surface of the ribs very cleanly. Clean the garlic moss, drain it, cut it into sections, and set aside.

3.Put the bones cleaned and dry into the pot with cold water, add ginger slices, cooking wine, and green onion knots to boil the blood powder over high heat, skim off the floating residue and continue to cover the pot and cook for 30 minutes, after the ribs are cooked, remove the dry water, add light soy sauce, dark soy sauce, and balsamic vinegar to marinate for half an hour for later use.

4.When the oil temperature is 50% hot, fry the marinated pork ribs, fry them slowly over low heat, fry them until the surface is golden brown, remove the oil, and then fry the garlic moss.

5.Leave a little base oil in the pot, put sugar, marinated pork ribs juice and fried pork ribs, stir-fry over high heat, add salt and stir-fry evenly.

6.Add half a bowl of broth, if not, add half a bowl of boiling water, cover the pot and simmer for 10 minutes, put garlic moss and carrots and stir-fry over high heat until the raw soup is thick, then turn off the heat.

7.After removing from the pot and serving on a plate, sprinkle with cooked white sesame seeds, chopped coriander, and chopped green onions.

Precautions: Grab and wash the ribs with flour, wash them relatively cleanly, and fry the ribs after they are cooked, so that the ribs are more tender and watery, and they will not be too firewood. Garlic moss and carrots are garnishes, and you can put them on or off.

Sweet and sour pork ribs are loved by many people, and they are the most common home-cooked dishes, although there are many sweet and sour pork ribs, and even each region, each family has its own style, but I think the simpler the seasoning, the more flavorful the Tanggu ranking. Su soft and flavorful, let's see what this can do.

1. Wash the small ribs with warm water, first pull them into two ribs into 1 piece, chop each into 5 cm pieces, and drain the water.

2. Remove the roots of the green onions, wash them, and cut them into chopped green onions.

3. Scrape off the ginger skin and cut into fine pieces.

4. Heat the wok, pour in the vegetable oil, and after the oil is hot, fry the pork ribs over medium heat (fry them several times, put in 4 or 5 pieces each time).

5.Fry until golden brown on both sides, remove until finished.

6.Leave a little oil in the pot, pour in the fried pork ribs, add salt, soy sauce, sugar and cooking wine, add a bowl of water, cover the pot and cook over medium heat.

7.Cook until the soup is almost dry, add vinegar and stir well, stir-fry for a few minutes, then add chopped green onion and ginger and stir well.

8.Drain the soup over high heat, but stir-fry constantly to avoid burning.

9.When the soup is thick and almost dry, sprinkle in MSG and stir-fry well.

Pay attention to the repeated cleaning of the ribs to reduce the blood water, so that the meat will not be firewood, and the color is also very bright and the taste is good. Southerners like to eat hard and chewy pork ribs, so you can burn them for four minutes, northerners like to eat soft and rotten ribs, to burn for about 60 minutes, put salt too early, the meat will be easy to get old, so at the end when the juice is about to be collected, put it best.

Ingredients. Small platoons.

500 grams. Accessories.

Wine. One tablespoon.

Light soy sauce. One tablespoon.

Dark soy sauce. 1/2 tablespoon.

Balsamic vinegar. Put three tablespoons in two portions.

Sugar. Three tablespoons.

Salt. 1/2 teaspoon.

Monosodium glutamate. 1/2 teaspoon.

Sesame. 1/2 teaspoon.

Steps. 1 Blanch 500g of small chops and cook for 30 minutes, the broth can be used to cook the noodles, don't throw them out.

2 Marinate for 20 minutes with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce and 2 tablespoons of balsamic vinegar (not white vinegar).

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

4 Put the pork ribs in the pot, the water for marinating the pork 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.

5 Simmer on low heat for 10 minutes, reduce the juice on high heat, and add a tablespoon of balsamic vinegar at the end when the juice is collected, and the sweet and sour taste will come out.

6 Sprinkle chopped green onions, sesame seeds, and a little MSG out of the pot.

Tips. 1 How to be crispy on the outside and tender on the inside - cook for 30 minutes, so that the heat is fried until the outside is browned, and the outside is crispy and the inside is tender. If you fry raw pork ribs directly, it is easy to get old.

2 Why marinate - because the hot pan hot oil quickly seals the appearance of the meat, it is not easy to absorb it when making sweet and sour sauce, and the pork ribs have a fishy smell inside.

3 How to fry pork ribs - the heat is fierce, anyway, it has been cooked for thirty minutes, and it is early, so just make sure that it is crispy on the outside.

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. Pour in 1 tablespoon of dark soy sauce and 5 grams of salt, stir-fry, and finally add chicken essence to remove from the pan.

Material. Ingredients: 500g pork soft ribs

Ingredients: green onion, ginger, garlic, rice vinegar, light soy sauce, dark soy sauce, rock sugar, cooking wine, method.

1. Cut the pork soft ribs into 5-6cm long pieces, wash them and put them in a pot under cold water, and remove the blood after boiling. When the blood is cleared, remove the ribs and rinse well.

2. Put the washed pork ribs in a pot under cold water, add cooking wine, green onions, ginger and garlic, boil and cook for 15 minutes on medium heat, remove the ribs, and set aside the soup.

3. **After the pot is hot, put the oil, and stir-fry the pork ribs and an appropriate amount of cooking wine slightly when the oil temperature is 7, then add light soy sauce, rice vinegar, rock sugar, and stir-fry evenly.

4. Add an appropriate amount of broth, turn on medium-low heat and cover the pot and simmer for 5-8 minutes, see that the juice begins to thicken, and start to dark soy sauce.

5. When all the juice is put away and it is already very viscous, it can be taken out of the pot.

Sweet and sour pork ribs are the favorite dish of the family, but it is a bit troublesome to make it formally, and my husband learned a Kuaishou version. The method is simple and delicious, this is very suitable for families to do, and it will be learned as soon as you learn it. Come and learn this dish to cook for your family, and you don't need to stew pork ribs soup for pork ribs.

Try this one to be even more delicious.

Sweet and sour pork ribs Ingredients preparation: 750 grams of pork ribs, 5 grams of ginger slices, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, appropriate amount of balsamic vinegar, 5 tablespoons of sugar, appropriate amount of salt, 20 grams of white sesame seeds Steps: 1. Cut the pork ribs into pieces, wash them, and dry them with kitchen paper towels;

2. Stir-fry ginger slices in hot oil in a hot pan, add the pork ribs and fry until they change color on both sides;

3. Add seasonings, add an appropriate amount of boiling water, do not cover the ribs, turn to medium-low heat and cook for 20 minutes after boiling;

After a few minutes, add an appropriate amount of salt and continue to cook for 5 minutes;

After a few minutes, turn to medium-high heat to reduce the juice, and the juice is almost added to the sesame seeds and stir well.

1. The practice of guessing vinegar pork ribs with sugar code.

Making sweet and sour pork ribs is actually similar to the method of making braised pork ribs, first of all, we must prepare an appropriate amount of fresh pork ribs, the pork ribs should be fresh and cleaned, and then cut it into small pieces after washing, sprinkle some olive oil in the pot, heat the oil first, and then put the processed pork ribs into it and stir-fry, add edible salt, braised soy sauce, monosodium glutamate and vinegar in turn, stir-fry for a while, and then add a small amount of white sugar, stir-fry together, and finally drop a small amount of water, cover the pot and stuff for a while, and collect the juice.

2. Pay attention to the practice of sweet and sour pork ribs.

Although making sweet and sour pork ribs is not complicated, there are many things to pay attention to when making this dish, the first thing to pay attention to is the choice of pork ribs, which must be guaranteed, if the selected pork ribs are not fresh enough and not of high quality, then the taste will not be guaranteed, and the nutritional value is impossible to talk about, so we must choose fresh ones when choosing pork ribs, observe them carefully, and clean the pork ribs before making them. During the production process, the heat should be controlled, and the proportion of seasonings should be moderate.

3. Nutritional characteristics of sweet and sour pork ribs.

After the sweet and sour pork ribs are cooked, the taste is very good, the taste is full of flavor, and it can satisfy our appetite, if you eat this dish when your appetite is low, it will definitely improve your appetite. And sweet and sour pork ribs also have a fairly late or good warming performance, so this dish is definitely perfect for regular consumption.