What is the best way to make sweet and sour pork ribs at home?

Sweet and sour pork ribs. Ingredients: pork ribs, ginger, dry starch (corn starch), soy sauce, vinegar (definitely.)

If you want vinegar produced in China, you must not use foreigner vinegar), salt, cooking wine (if you don't have it, other liquor is also fine), sugar, edible oil Method: 1Slaughter the pork ribs 4 cm long, add a little salt and cooking wine and mix well (not too much salt, the normal amount of 2 3 can be, more will affect the sweet and sour taste).

2.Coat the well-mixed pork ribs with a uniform layer of dry starch, then put them in a pan that is heated to 8 percent and fry them until they are light yellow.

Set aside. (At this time, you can taste the saltiness of the ribs, if it is too light, you can add salt later in the cooking, so you would rather put less salt than more salt before).

3.Cut the ginger into fine foam, put oil in the pot, put in the chopped ginger foam when it is hot until it is 6 hot, stir-fry until fragrant, pour in vinegar, sugar, and soy sauce.

When the sugar melts, add the fried pork ribs, stir-fry to reduce the juice, and then you can put them on a plate.

PS: When adding vinegar and sugar, it is still the same sentence, rather less than more, the proportion must be balanced, any one of them will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it.

Generally speaking, vinegar is OK when it is added to a slightly pungent smell. Soy sauce is best served with dark soy sauce, a little bit is enough, and it mainly plays a role in coloring. Because there is a layer of starch on the outside of the ribs, the juice in the pan will thicken immediately when it is put into the pan, so it is necessary to keep stir-frying to prevent it from sticking to the pan.

The juice must be drained, when you see that the bottom of the pan is basically oil, and then the ribs will be separated between the ribs, and a shredded sugar will be pulled.

By then, the juice was almost finished. Otherwise, the juice will not dry out, which will seriously affect the luster and taste of the finished product.

Dish name】 Sweet and sour pork ribs.

Cuisine】 Zhejiang cuisine.

Features】 Red butter is bright, similar to pork ribs, charred on the outside and tender on the inside, sweet and sour and fragrant, often not greasy, health care.

Ingredients: 160 grams of raw gluten, 26 grams of water fungus, 220 grams of Jingke bamboo shoots (magnolia slices), 22 grams of green and red persimmons. Seasoning: 600 grams of sesame oil (110 grams of actual consumption), 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar oil, 30 grams of vinegar, 1 gram of minced ginger.

Procedure] 1) Press the gluten into centimeter-thick slices and cut it into 3-centimeter-wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom so that it doesn't loosen. After wrapping, leave it for 5 or 6 minutes to make it fully sticky and firm, then put it in a pot of boiling water with chopsticks, cook it on a simmer for about 30 minutes, remove it and put it in cold water, and slowly pull out the chopsticks.

2) Cut the gluten into centimeter-wide pieces, put it in a bowl, add soy sauce and mix well, squeeze it slightly, and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into small strips 3 cm long, 1 cm wide and 1 cm thick, cut them into the shape of pork ribs, and embed them in the gluten segments one by one, so that the two ends are exposed a little, which looks like pork ribs. (4) Remove the seeds and tendons of green and red bell peppers and wash them; Wash the ears and cut them into thin strips.

5) Put the shredded fungus in a bowl and add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make a sauce. (6) Pour sesame oil into the frying spoon, burn it on a hot fire until it is 7 8 hot, put in the "pork ribs", fry it until the sauce is yellow, pour it into a colander and drain the oil. (7) Stir-fry spoon back to the fire, put in sesame oil (30 grams), boil to 5 6 into the heat, add green, red tomato pepper shreds, minced ginger, stir-fry a few times, cook in the sauce and stir evenly, then put in the fried "pork ribs", turn it a few times, and drip an appropriate amount of sesame oil.

Homemade sweet and sour pork ribs are delicious and simple to make:Ingredients: 400 grams of pork ribs, 5 grams of green onion, 5 grams of ginger, 100 grams of sugar, 10 ml of cooking wine, 80 ml of vinegar, 2 grams of salt, 10 ml of dark soy sauce.

1. Use the best pork ribs for the ribs, cut them off, and soak them in water slightly.

2. Blanch the pork ribs with green onion and ginger in a pot under cold water for later use.

3. Heat the pan and pour oil to fry the ribs until golden brown.

4. Add dark soy sauce, sugar and vinegar to fix the color and taste.

5. Add water and bring to a boil over low heat to reduce the juice for about 35 minutes.

6. Collect the juice until it is thick, you can add salt to taste.

7. Pour rice vinegar out of the pot to complete the home-style sweet and sour pork ribs.

Ingredients: 500 grams of pork ribs.

Excipients: 1 green onion, 1 small piece of ginger, 4 cloves of garlic, 1 piece of star anise, appropriate amount of Sichuan pepper, half a spoon of salt, 1 spoon of Qishan Tianyuan 0 plus head alcohol vinegar, 3 spoons of sugar, 1 spoon of soy sauce, 1 spoon of cooking wine, appropriate amount of rock sugar, appropriate amount of sesame seeds.

Method: 1. Cut the pork ribs into small pieces, pot under cold water, skim off the foam after the water boils, add green onions, ginger and garlic, star anise, Sichuan pepper, add a little salt, a few drops of vinegar, turn to low heat and simmer for 1 hour.

2. Remove the ribs and drain the water.

3. Put out a small bowl of pork rib soup for later use or draft liquid.

4. Heat oil in a pan and add an appropriate amount of sugar to fry the sugar color.

5. Add the pork ribs, stir-fry until colored, then add cooking wine, soy sauce and vinegar.

6. Add the pork rib soup, turn to low heat and simmer for about 20 minutes, then turn on high heat to reduce the juice.

7. Add a little rock sugar during the juice collection process, and pour a little vinegar along the edge of the pot after the juice is drained.

8. Remove from the pan and sprinkle with white sesame seeds.

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1. The best way to make sweet and sour pork ribs is to chop the pork ribs into small pieces of up and down 2 inches, and then soak them in water for half an hour to soak the shreds in the pork ribs.

2 Then scoop it up and squeeze out the dry water, if you want the sweet and sour loin to be delicious, both inside and outside are flavorful, you need to marinate it early, cut the green onion and ginger into the pork ribs, put in rice wine, salt, white pepper, stir evenly and then put it in the refrigerated display cabinet to marinate for two hours, and then put the marinated pork ribs in the water of the cooking pot.

3. Heat oil in another pot and put in the old rock sugar, first the sugar color, put the old rock sugar into the pot, boil slowly until the big bubble shrinks the open bubble, the hot bubbles do not bubble, fry until the wine is red, don't fry the sugar color and fry it old, put in the lamb chops and stir-fry evenly, put in the rice vinegar to fry the fragrance, and put the rice vinegar into 2 times

In this sweet and sour pork ribs, you need to boil the syrup first, and you need to put in some cola, so that the sweet and sour pork ribs will be more flavorful. You can boil the syrup first, then decoction the ribs, drain the ribs after cooking, and then put them in the syrup and stir-fry.

It is to remove the fat from the ribs first, then wash them several times, and finally put them in a pot to cook, and add some sugar and vinegar after cooking.

Sweet and sour pork ribs, a common dish in the family, are named after the fresh and tender meat, the red and bright color of the finished dish, and the crispy and sweet taste. How to make sweet and sour pork ribs delicious and simple? Let's take a look at the detailed steps!

Preparation of materials

400 grams of pork ribs, 10 grams of cooked sesame seeds, about 10 grams of ginger, 10 grams of rock sugar or sugar, 25 grams of balsamic vinegar, 5-10 grams of sesame oil, appropriate amount of salt, 1 star anise, 10 peppercorns, 1 section of ingredients, a little cooking wine, and an appropriate amount of dry starch.

Steps

1. Chop the ribs into about 5 cm segments, then wash them and put them in a pot with water to cover the ribs, bring the pot to a boil, and then use a spoon to put the top'The foam can be boiled over high heat so that the foam floats up, and it is easy to skim the foam very cleanly.

2. Put in the loose ginger pieces, add star anise, Sichuan pepper, cooking wine, green onions and cook together, cover the pot and cook for 40 minutes on low heat, the ribs are cooked thoroughly, take out the ribs to control the soup, put them in the basin and sprinkle dry starch, and turn the basin up and down with both hands, so that the ribs are evenly glued with a thin layer of dry starch.

3. Heat the wok and pour in salad oil or other cooking oil, burn until there is a slight smoke, put the prepared pork ribs in, fry the ribs over medium and high heat until they change color, you can remove the oil, remember not to fry too dry.

4. Pour out the oil in the pot, leave some bottom, and then put in 20 grams of rock sugar to change to low heat and slowly melt the rock sugar, after the rock sugar melts, the sugar will slowly change color and will foam, when the foam is to disperse to both sides, put in 200 grams of soup for cooking pork ribs, and put the fried pork ribs in.

5. Put in 50 grams of salt, rock sugar or sugar, a little pepper powder, change to low heat and simmer, if you feel that the color of the ribs is not dark enough, you can drop a few drops of dark soy sauce, simmer slowly until the soup is thick and dry, put in 25 grams of balsamic vinegar over high heat to thicken the soup, after the soup is thickened, pour on the appropriate amount of sesame oil and fry evenly, turn off the heat, and finally sprinkle with sesame seeds.

How-to tricks

1. Buy quality ribs, not regular ribs. If you don't have a machete at home, ask the store to chop it for you.

2. There are not too many ingredients in this dish, the most important thing is the ratio of sweet and sour, beginners may wish to taste it while putting it, so that it is easy to grasp the sweet and sour taste.

3. Finally, the steps of collecting the soup are very critical, use high heat, but sweet and sour sauce is usually easy to paste the pot, so shake the ribs in the pot more, and never leave the stove to do other things when collecting the soup. Whether the soup becomes viscous or mushy is often the key in this half minute.

Sweet and sour 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. How do you fry ribs? - The fire is slamming, anyway, it has been cooked for thirty minutes, and it is early, so just make sure that the outside is crispy.

Ingredients: pork ribs, cooked sesame seeds, ginger, green onion.

Seasoning: iodized salt, Sichuan pepper, cooking wine, vegetable oil, fresh soup, vinegar, sugar, sesame oil.

1) Clean the pork ribs and chop them into knots of about 5cm.

2: Add water to the pot, bring to a boil over high heat, remove the water from the boiling water, remove and put it into the steaming pot.

3) Add salt, Sichuan pepper, cooking wine, ginger, green onion and fresh soup and steam until the meat is separated from the bones, then remove the pork ribs.

4) Heat the oil until it is 6 hot, add the pork ribs and fry until golden brown.

5: Heat the vegetable oil, fry the sugar juice, add fresh soup, reduce the juice with pork ribs and sugar over low heat, when the soup is dry, add vinegar, and wait for the bright oil to start the pot.

6: Drizzle with sesame oil, put on a plate to cool, remove sesame seeds and mix well.

Sweet and sour pork ribs that are a must-have for lazy people to learn quickly.

Ingredients: 500 grams of pork ribs, soy sauce, sugar, vinegar, green onion, ginger slices, vegetable oil, garlic, chili peppers, rice wine, etc.

Method: 1. Chop the ribs into small pieces of about 4 cm. Put rice wine, soy sauce, salt, garlic, ginger slices, monosodium glutamate, Sichuan pepper powder, chili pepper corners (if you don't eat spicy, don't put it) and green onion segments (minced green onions should also be prepared, and used when out of the pot.)

Place in a basin, then wash the raw ribs and place them in the basin. Add some egg whites to the pot, only use egg whites. Once the ingredients are ready, stir them together.

After that, let it take half an hour to drown.

2. After it is done, heat the oil, put the flavorful pork ribs in the oil pan, the oil should not be too much, and the color will turn golden brown, and then remove from the pan. Add a little oil to the pot, add a certain amount of sugar (according to personal taste) and stir-fry, and when the sugar is golden brown, pour the pork ribs into it and stir-fry, at this time you can add all the seasonings that were just submerged. Then add a little vinegar, soy sauce, rice wine, if you just put less ingredients when you just submerge, you can add some more ingredients.

Then add the water, the position of the water and the height of your ribs to hold the level. Put it in a pot and simmer over low heat, but remember to stir-fry it after a while, and be careful to occupy the pot. Once the juice is concentrated, it is ready to be cooked.

Remember to sprinkle with chopped green onions when serving. It's beautiful and tasty.

Clean the ribs, soak them in blood water and cut them into pieces. Add vinegar, sugar, salt, chicken essence and cornstarch and marinate for about an hour. Heat oil in a pan, add the marinated pork ribs when the oil is hot, and fry until golden brown.