How do you cook sesame chops? Sugar pork ribs sweet and sour pork ribs recipe

How do you cook sesame chops? Clean up the ribs, cut them into pieces and remove them from the water, add oil to the pot and add sugar to dissolve into jujube red, then pour in the ribs and sesame seeds and stir-fry evenly.

Cuisine and efficacy: private dishes nourishing yin recipes.

Taste: Sweet Process: Sugar Slip.

Ingredients for sesame sugar pork ribs:

Ingredients: 5000 grams of pork ribs (large chops).

Excipients: 1500 grams of wheat flour, 250 grams of eggs.

Seasoning: 100 grams of cooking wine, 5 grams of Sichuan pepper powder, 25 grams of sesame seeds, 300 grams of white sugar.

Features of Sesame Pork Ribs:

The block shape is neat, the color is yellow-brown, the meat is crispy and fragrant, the sesame is fragrant, sweet and delicious, and it is suitable for children.

Teach you how to make sesame sugar pork ribs and how to make sesame sugar pork ribs to be delicious.

1.Material selection and cutting: Use fresh pork ribs and ribs, clean them, drain the water, and then cut them into centimeter pieces.

2.Hanging paste: soy sauce, rice wine, noodles, eggs, peppercorn noodles and other accessories add cold water and form a thin paste. Add the pork ribs, stir well, and hang well.

3.Frying: Put the battered pork ribs into a hot oil pan, fry them, remove them, and drain the oil.

4.Hanging syrup: Boil the white paste with water to make a viscous gelatinous syrup, then add the fried pork ribs, stir well, and make the pork ribs hang evenly with syrup.

5.Hanging sesame seeds: Hang the pork ribs with white syrup, sprinkle in cooked sesame seeds, stir a few times, and hang the sesame seeds evenly to make the finished product.

Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

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

Ingredients: 500 grams of pork chops.

Excipients: 2 grams of salt, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 3 tablespoons of rice vinegar, 4 tablespoons of sugar, 1 small piece of ginger, 3 cloves of garlic.

1. Chop the ribs into 40mm long segments.

2. Slice garlic and ginger.

3. Boil the water in the wok to about 80 degrees of warm water, put in the pork ribs and blanch the water, do not wait for the water to boil, and quickly remove the ribs when you see the foam floating on the surface of the soup, wash off the foam and control the dry water for later use.

4. Pour a small amount of oil into the pot, heat it, and stir-fry the ginger slices until fragrant.

5. Add the pork ribs.

6. Stir-fry until the surface of the ribs is waterless and discolored, and they look golden and slightly burnt.

7. Add water, the water is not over the ribs.

8. Then put in cooking wine, soy sauce, rice vinegar and sugar, the ratio of these four seasonings is 1:2:3:4, if you like the dark color of the pork ribs, you can put a spoonful of soy sauce and half a spoon of dark soy sauce, I put two tablespoons of ordinary soy sauce. Reduce the heat to medium and simmer for 30 minutes.

After a few minutes, add a small amount of salt, turn on high heat to reduce the juice, and when the juice is thick and bright, sprinkle in sesame seeds and garlic slices.

The steps to prepare sweet and sour pork ribs are as follows:

Blanch the prepared pork ribsPut the washed pork ribs into a pot and blanch the water, add the ginger slices and green onions, bring to a boil over high heat and cook for about two minutes. Take out the blanched pork ribs and put them in warm water, pick out the green onion and ginger, wash them and drain them for later use. Fry the pork ribs in the pan and heat the oil in the pan, fry the ribs in the pan for about 30 seconds, fry until the surface of the ribs is slightly yellow, and then remove the oil for later use.

Put a little oil in the frying sugar color pot with another oil, add a spoonful of water, put in the prepared rock sugar, boil the rock sugar on medium heat until melted, boil until the sugar turns slightly yellow, turn to low heat and boil until the jujube finch is red. Put in the pork ribs and stir-fry the sugar when the color is bubbling, put in the fried pork ribs, stir-fry, let the ribs evenly coated with sugar color, pour in the prepared ginger slices, shallots, cinnamon, bay leaves, continue to stir-fry, fry the fragrance, put in the seasoning and coloring, put in half a spoon of cooking wine to remove the smell, half a spoon of light soy sauce to improve the liquid flavor, a little balsamic vinegar to increase the fragrance, add an appropriate amount of water, submerge the ribs, put in a shallot, a little dark soy sauce to color. Simmer for half an hour, put the balsamic vinegar out of the pot, boil over high heat, turn to low heat and simmer for half an hour, when the time is up, pick out the green onions, ginger, and ingredients, put in a little salt, turn on the high heat to dry the soup, and finally put in half a spoon of fragrant vinegar and mix evenly, put it out of the pot and sprinkle it with chopped green onions.

How do you cook stewed sugar ribs? Cut off the ribs, pour them into the pot and add green onion and ginger cooking wine to remove the smell, add rock sugar to melt the jujube red in the pot, and pour in the ribs.

1. Select the fine ribs and cut them into small pieces about 4 5cm long, wash them and put them in cold water, add green onions, ginger and cooking wine.

2. After boiling until the water is boiling, remove it. Pick out the ribs and wash them thoroughly with lukewarm water.

3. Drain and set aside. Peel 5 8 cloves of garlic.

4. Add vegetable oil (rapeseed oil is preferred) to the pot and keep the heat to medium.

5. Fry the pork ribs in the oil together with the garlic and sliced ginger.

6. If you want to be chewy, fry it for a while until golden brown, and the softer taste can be fried until half-cooked.

7. Fry the garlic until the surface is wrinkled and golden. This step prevents the garlic from rotting in the soup when it is burned.

8. The pot for frying the pork ribs does not need to be washed, the excess oil is filled, only the bottom oil is left, and two large pieces of rock sugar are thrown in for the purpose of frying the sugar. Sugar as much as possible. There is no need to add extra sugar when mixing sweet and sour sauce.

9. Keep the heat on medium-low heat and fry until golden bubbles begin to emerge on the surface of the sugar solution. Immediately flush in boiling water to stop the heating process.

10. Add water over the pork ribs, add vinegar, salt and white pepper. The ratio of sugar to vinegar is about 1:1, and the vinegar is slightly more, and part of the vinegar flavor will volatilize during a long cooking process, leaving only the mellow aroma of vinegar.

It is best to use Sichuan Boring vinegar or Zhenjiang balsamic vinegar. Old vinegar can't make delicious sweet and sour pork ribs. Add salt to taste.

Once you have tasted the soup in the right proportion, add the pork ribs.

11. After the heat boils, turn to low heat until the ribs are soft.

12. After boiling until soft, turn to high heat to reduce the juice, in order to prevent the pot from scorching the bottom, you need to continue to shake the pot.

13. Boil until the juice is reduced.

14. Finally, sprinkle the fried white sesame seeds, and stir them evenly.

The first thing to do is to cut the ribs well. Crisp it with rice flour and then add sugar, so that it tastes very fragrant and crispy. Then slowly cook it over a warm fire and put the ingredients on it and it will be delicious.

Ingredients: 500 grams of small chops, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 3 tablespoons of balsamic vinegar divided into two parts, 3 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sesame seeds.

Steps to prepare sweet and sour pork ribs.

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

Marinate for 20 minutes with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar).

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

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

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

Sprinkle green onion and sesame seeds and a little MSG out of the pot.

Tip 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 oil in the hot pan quickly seals the appearance of the meat, and it is not easy to absorb it when making sweet and sour sauce, and there is a fishy smell in the ribs.

3. 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.

Now I will share with you a sweet and sour pork rib practice, if you also like to eat sweet and sour pork ribs, you must not miss it, everyone must be no stranger to sweet and sour pork ribs, today I will share with you a different practice, the practice of sweet and sour pork ribs in southern Fujian, if you want to learn the practice of this dish, you must look at it, there will be a detailed production process below, you can try it at home, there will be unexpected effects.

Preparation of Hokkien sweet and sour pork ribs:

Ingredients: 1 kg of pork ribs, 75 grams of rock sugar (white sugar is also acceptable), 25 grams of soy sauce (including 15 grams of light soy sauce and 10 grams of dark soy sauce), 50 grams of vinegar, 25 grams of cooking wine, 15 grams of green onions, 5 grams of cooked sesame seeds, 15 grams of ginger slices, appropriate amount of oil and salt.

Method: 1. Chop the pork ribs into 5 cm long segments (which can be completed by the meat stall staff), and boil the blood in boiling water.

2. Boil the pork ribs and add cooking wine, light soy sauce, ginger and green onion for 20 minutes.

3. Steam the pork ribs in a pot (about 30 to 40 minutes).

4. Pick out the steamed pork ribs and set aside, and take out the ginger and shallots from the broth for later use.

5. Pour oil into the pan and heat it until it is 7 hot, put the ribs in and fry them until golden brown (use high heat, not too long, so as not to make the meat hard).

6. Leave the bottom oil in the pot, put the rock sugar into the boil, add the broth of the steamed pork ribs (the fire should be small, the sugar should not be boiled, and add the soup from the side of the pot to avoid splashing), dark soy sauce, vinegar, salt, put in the pork ribs and cook for a few minutes.

7. When the soup is thickened, drop a few drops of vinegar from the pot, sprinkle with sesame seeds, and make hot or cold dishes for this dish.

Q: Why do you need to steam it, can't you fry it directly?

A: After steaming, it will be scorched on the outside and tender on the inside, and the meat will be dry if it is fried directly.

Q: Why do you have to drop a few drops of vinegar at the end?

A: Part of the vinegar has already volatilized during the firing process, and the last few drops of vinegar are to make the vinegar flavor rich.

Fried sweet and sour pork ribs.

Southern Fujian brings to July there are Pudu, I miss my grandmother standing next to the gas when I was a child, fried pork ribs, vinegar meat, taro, our group of children always go to steal food, often 4 big iron open book basins of pork ribs vinegar meat, not burned incense in the end only two pots, grandma knows that we are gluttonous, will always buy more. I often can't eat until the main meal and am scolded by adults.

Steps to make fried sweet and sour pork ribs.

1.Wash and drain the ribs. Pour soy sauce, vinegar and sugar into the pork ribs and let them sit for an hour to taste. (Usually I leave it in the refrigerator for a few hours, because the refrigerator is easy to fry after absorbing water).

2.After flavoring, add garlic paste, sweet potato powder and mix well, this amount should be about yourself, it is not easy to say how much, the quality of sweet potato powder is not the same.

3.Heat the pan and add oil. When the oil temperature is 7 and the ribs are ripe, remember not to rush him over, and then push it away with a shovel when he puts the water away.

4.Turn off the low heat and let him fry for a while, remove from the pot, drain the oil with a colander, OK! (This method is also used for fried vinegar pork in southern Fujian).

The practice of sweet and sour pork ribs in southern Fujian, have you learned it, if you don't know how to make sweet and sour pork ribs before, have you learned it now, today's sharing of interested friends will try it quietly with macro, and it is also worth trying. Sweet and sour pork ribs are a common favorite dish for all ages.