What ingredients do you need to make sweet and sour pork ribs?

Cooking oil, pork ribs, sugar, rice vinegar, tomatoes, pineapple, salt. Also cornstarch.

Ingredients: 500g pork ribs, soy sauce, brown sugar (or sugar), red vinegar, green onion, ginger, vegetable oil, etc.

1. Prepare ingredients for sweet and sour pork ribs.

Sweet and sour pork ribs need to use one pound of ribs, one to two green onions, ginger and garlic, and the seasoning includes starch, cooking oil, soy sauce, vinegar, salt, and monosodium glutamate.

Second, the practice of sweet and sour pork ribs.

Step 1: Clean the ribs first, then cut them into small pieces.

Step 2: Add oil to the pot first, heat it to about 50% heat, put in the ribs and start frying the ribs.

Step 3: Finely chop the green onion, ginger and garlic, and then wait until both sides of the ribs are browned before draining the oil.

Step 4: Pour some oil into the pot, leave some base oil, add salt, soy sauce, monosodium glutamate, ginger and garlic, stir-fry well and put in the pork ribs.

Step 5: Wait until the ribs and seasonings are stir-fried together, then add the warm water that has not covered the ribs.

Step 6: When the water is boiling, change the heat to low heat and simmer for half an hour.

Step 7: Wait until the juice is all in the ribs, add sugar, vinegar, chopped green onion, and add water starch to thicken.

Step 8: After quickly reducing the juice on high heat, it is ready to be done.

3. Tips for making sweet and sour pork ribs.

The ratio of soy sauce, vinegar and sugar is very important, so the appropriate ratio is 1:2:2, which is the ratio of seasoning to make delicious sweet and sour pork ribs, and you can adjust it slightly according to your preference.

Sweet and sour pork ribs is a delicious dish, the ingredients needed to make sweet and sour pork ribs are three ribs (the amount of a plate) chopped into small pieces, the ingredients are, rock sugar, cooking wine, ginger, green onions, vinegar, light soy sauce, dark soy sauce, salt, bay leaves, star anise, cinnamon, cooked sesame seeds.

Sweet and sour pork ribs are made with fresh pork ribs as the main ingredient, and then some accessories such as chives, ginger, garlic, cooking wine, soy sauce, balsamic vinegar, sugar, salt, etc. Sweet and sour pork ribs are the most representative of sweet and sour flavors, and they are a favorite traditional dish.

Sweet and sour pork ribs originally originated in Zhejiang and are a typical Zhejiang dish.

Before making sweet and sour pork ribs, you need to blanch the water, and after the blood water is cleaned, marinate it with seasonings to taste.

Sweet and sour pork ribs are widely loved by the public because of their moderate sweet and sour taste and rich and delicate taste.

Sweet and sour pork ribs need: 400 grams of pork ribs, 3 grams of white sesame seeds, stir-fried until fragrant, 40 grams of aged vinegar, 40 grams of rock sugar, 1 tablespoon of cooking wine, 1 teaspoon of dark soy sauce, 2 tablespoons of vegetable oil.

Here's how:

Chop the ribs into 40mm long pieces and wash them repeatedly with water for later use. Rock sugar is hammered into small pieces in advance.

Boil the water in the wok to about 80 degrees Celsius, put in the pork ribs and blanch them, do not wait for the water to boil, and remove the pork ribs when you see foam floating on the surface of the soup.

Heat a wok and add 2 tablespoons of vegetable oil, add crushed rock sugar and sauté over low heat.

Stir-fry with a spatula until the sugar color changes from white to pale yellow and then golden brown.

Drain the blanched pork ribs thoroughly, pour them into a wok, and stir-fry quickly until all evenly coated with sugar.

Add boiling water, the amount of water is not over the pork ribs, then add the aged vinegar, dark soy sauce and cooking wine.

Cover the pot, bring the water to a boil and simmer over low heat for 40 minutes.

When the soup is boiled until there is 1 4 left, add salt to taste.

Open the lid and cook the soup over medium heat until thick, that is, the soup is bubbling and ready to start.

After removing from the pot, put it on a plate with the soup and sprinkle the white sesame seeds on the surface with fragrant white sesame seeds.

Preparation of sweet and sour pork ribs.

Ingredients: 300g of green onions, 3 slices of ginger, 2 star anise, 45g of cotton sugar, 30g of balsamic vinegar, 30ml of dark soy sauce, 30ml of salt, 500ml of oil, 5g of white sesame seeds, and 5g of chives.

Preparation: 1Wash the chops and soak them in water for 5 minutes to remove the blood, wash and chop the chives.

2.Put water in the pot, chop the green onions, ginger slices, star anise, press in a pressure cooker for 8 minutes, then take out and drain for later use.

3.Heat the oil in the pan over medium heat, fry the baby drain when it is hot, fry it until golden brown, drain the water in it, and then drain the oil.

4.Put a little water in the pot (my experience is that a tablespoon is enough) and cotton sugar, slowly boil the cotton sugar over low heat, and when the surface is blistered and the color slowly turns yellow, put the salt, dark soy sauce and balsamic vinegar into the mixture evenly to make it boil into a dark red color, and then put the fried baby into it and mix it evenly.

5.Finally, sprinkle chopped chives and cooked white sesame seeds on top of the sweet and sour pork ribs.

Note: It should not be too long when boiling the sugar, and when the color changes slightly, put in the seasoning and chops in time.

A new recipe for sweet and sour pork ribs.

Prepare ingredients: chop the pork ribs into inch segments, a piece of lotus root, some green onion and ginger, salt, sugar, cooking wine, soy sauce, vinegar and other seasonings.

Method: Step 1: Blanch the ribs in hot water.

Step 2: Put the pork ribs on a plate, add salt, cooking wine, green onions, ginger slices and a small amount of water, stir well, and steam in a steamer until the bones and flesh can be separated.

Step 3: Pour the soup into a bowl, pick up the green onion and ginger, cut the fresh lotus root into the thickness of the bone, squeeze out the bone, and thread the lotus root into it.

Step 5: When the oil is 70% hot, fry it again, and fry the ribs over low heat until golden brown. Put the bottom oil in the pot, fry the sugar color with two tablespoons of sugar, put the pork ribs in and stir-fry after frying, pour in the soup just now, add cooking wine, soy sauce and other seasonings to simmer.

Step 6: When the soup is thick, add vinegar and a pinch of salt, stir-fry for a few minutes.

Is that okay?

Rinse the pork ribs with water until the color of the ribs is white, add an appropriate amount of water to the electric pressure cooker, put in the green onion and ginger, big ingredients, bay leaves and white wine, rinse the cleaned ribs into boiling water and blanch them, then rinse them and put them in the voltage cooker, add a lid and cook for 8-10 minutes, remove the green onion and ginger from the boiled pork ribs, pour oil into the wok and put the peppercorns on low heat and fry until fragrant.

Add white sugar and brown sugar, continue to fry the sugar over low heat until the sugar turns brown, pour in the boiled pork ribs, stir-fry until the ribs are colored, add balsamic vinegar, then add soy sauce, add a bowl of soup for boiling pork ribs, cover and simmer over high heat, the soup dries quickly and adds salt to taste, and finally the soup is thickened over high heat.

After blanching 500 grams of small ribs, cook for 30 minutes, the broth can be used to cook noodles, don't pour it out, marinate with a tablespoon of cooking wine, a tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes, remove and wash to control the water for later use, fry until golden, don't put too much oil, you can save oil, 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.

Basic practices: 1. Prepare materials.

2. Soak the pork ribs in water, then rinse and drain.

3. Add a teaspoon of salt to the pork ribs, add a teaspoon of white wine, mix well and marinate for 15 minutes.

4. Add a tablespoon of dry starch.

5. Then mix well.

6. Heat oil in a pan.

7. Fry the ribs.

8. Fry until the ribs are golden brown and cooked through.

9. Drain the oil.

Mix with a teaspoon of tomato paste, 1 teaspoon of salt, 1 teaspoon of vinegar, 5 teaspoons of sugar and 2 teaspoons of water.

11. Leave the bottom oil in the pot, add the minced garlic and stir-fry until fragrant.

12. Add sweet and sour juice and boil until it bubbles.

13. Put the ribs in the pot.

14. Then stir-fry evenly.

Ingredients for sweet and sour pork ribs: 500 grams of pork short ribs, 100 ml of vegetable oil, 3 grams of salt, 2 tablespoons of cooking wine, 2 tablespoons of balsamic vinegar, 1 tablespoon of dark soy sauce, 50 grams of sugar, 1 tablespoon of raw loin soy sauce, 1 tablespoon of chicken essence, 50 grams of brown sugar, 2 grams of sesame seeds.

Steps:1Cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of orange 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 a 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. At the same time, constantly stir Sakura Wu Lao. 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.

<> ingredients: pork chops, accessories, vegetable oil, salt, cooking wine, balsamic vinegar, light soy sauce, sugar, dark soy sauce, chicken essence, brown sugar, sesame seeds 2 grams. Steps:

Cut the ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce and 1 tablespoon of balsamic vinegar, stir well and marinate for 20 minutes. When the oil is hot, put in the marinated pork ribs, fry them until the ribs turn brown, put them out, and leave the oil in the pan. Heat the oil slightly, add a small half bowl of water and 1 tablespoon balsamic vinegar (better if you have a broth), bring to a boil, then add the white and brown sugar and simmer over low heat until thick.

When stir-frying, stir constantly with chopsticks to prevent the sugar from sticking to the pan. Reduce the heat to medium, pour in the pork ribs and let them evenly coat with sweet and sour sauce. While stirring.

Add 1 tablespoon of soy sauce and 5 grams of salt, stir-fry, add chicken bouillon, sprinkle with sesame seeds, and serve. The key to this dish is to fry the ribs, not too raw, not too burnt, just slightly crispy bones. The syrup must be boiled over low heat, otherwise it will be bitter.

It's best to buy small pieces of ribs that others have chopped directly, because many people don't have the tools to chop ribs at home. If you don't have tangerine peel, you can add it, but the sweet and sour pork ribs made after adding tangerine peel will have a faint fruity aroma. The sauce must be prepared in proportion, one pound of pork ribs, one spoonful of cooking wine, two spoons of soy sauce, and three spoons of aged vinegar.

If you have more ribs to prepare, increase them proportionally as well. You can soak the ribs in advance to soak out some of the blood in the ribs, and then blanch them.

Sweet and sour pork ribs originated in Zhejiang Province and are a typical Zhejiang dish. Before making sweet and sour pork ribs, they need to be blanched. After the blood is cleaned, add seasonings and marinate.

Sweet and sour pork ribs are loved by the public because of their moderate sweetness and sourness, rich and delicate taste. Chop the pork ribs into about 5cm segments, put them in boiling water, remove them and put them in a steaming basin, add salt, pepper, rice wine, ginger, green onions, fresh soup, put them in the cage and steam them until the meat leaves the bones, and then take out the ribs. Put oil on high heat, heat to 180, fry the ribs until golden brown, take out, heat with flat oil, stir out the sugar juice, add fresh soup, remove the ribs and sugar, reduce the juice over low heat, add vinegar when the soup is almost dry, pour sesame oil into the pot, put it on a plate to cool, remove the sesame seeds and mix well.

To make sweet and sour pork ribs, you need to prepare: cooking wine, vinegar, light soy sauce, oil consumption, dark soy sauce, sugar, chicken essence, salt, sesame seeds and other ingredients.

Blanch 500 grams of small ribs, boil for 30 minutes, marinate for 20 minutes with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and 2 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 oil;

Put the pork ribs in the pot, marinate the pork ribs in water, three tablespoons of sugar, half a bowl of broth to boil over high heat, and add half a teaspoon of salt to enhance the taste;

Simmer on low heat for 10 minutes, reduce the juice over high heat, and add a tablespoon of balsamic vinegar at the end when collecting the juice;

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

It should be cumin light soy sauce, Lao Gan Ma also has oyster sauce and bean paste, and you can choose to get them all together at the beginning of the pot.

You need to prepare pork ribs, green onions, ginger, garlic, cooking wine, sweet and sour salt; Blanch the pork ribs in hot water first, and choose fresh pork chops as a seasoning.

Sweet and sour pork ribs. Ingredients: 100g pork chops. Excipients: 7g white sesame seeds, 60g rock sugar, 3 shallots, 4 slices of ginger, 4 tablespoons of white vinegar, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of chicken essence.

Steps: 1. Boil a pot of boiling water, pour in the ribs and blanch them, clean them with water, put them in a cooking pot, add cold water, cooking wine, green onion and ginger, bring to a boil over high heat, simmer over medium-low heat for about 45 minutes, remove the ribs, drain the water and set aside.

2. Pour enough oil into the pot, put in the pork ribs and fry, fry the pork ribs until the surface is golden brown, then remove them, and keep the pork rib soup for later use.

3. Leave the bottom oil in the pot, add rock sugar and stir-fry a few times, add white vinegar, light soy sauce, and then add pork rib soup, turn to medium-low heat and simmer for 15 minutes after boiling, and when there is still a small half of the soup left, add white sesame seeds and stir-fry, then add a spoonful of salt, lightly season, reduce the juice over high heat, and let the soup be wrapped on the ribs.

Authentic sweet and sour pork rib recipe.

In fact, this dish is quite easy, and there are not many processes. The key is whether the sweet and sour sauce is well matched or not. Just try a few more times.

1. Buy fresh and good ribs about 1 and a half to 2 catties, enough for the two of you to gnaw :)

2. After washing, marinate with cooking wine and salt for about a quarter of an hour. (A little salt can make the ribs taste a little, don't put too much.) Then use a hollowed-out vessel to drain a little of the surface water.

3. Put oil in the pot, a lot of oil! When the oil is burned to six or seven hot, put the ribs into it and fry it, teach you a way to test the oil temperature, the bamboo chopsticks with the pestle root and dry go down to the oil pot**, if there are tiny bubbles bubbling around the chopsticks, the oil temperature is good. You can put in the ribs, and you must not wait for the oil to burn and smoke before releasing the goods, because the fried things are easy to paste.

Fried to golden brown, the most important thing for this fried thing is to control the heat, you can adjust the size of the fire according to the color of the ribs in the pan. If the color of the ribs becomes very fast, it proves that the heat is too big, so quickly turn to medium-low heat. If the discoloration is slow, you can continue to use high heat until you feel that the ribs are changing color, then adjust to medium heat, etc.

Once the ribs are golden brown, remove them.

4. Then it's time for the crucial boiling sauce. The pot should be cleaned first, of course it is better to have another pot. Anyway, it's going to be clean.

Put a little oil in the bottom of the pot, a little bit is done, no more. Put down three to four spoonfuls of sugar and let the sugar boil in the pan for a while to change color and melt before adding other spices. Also pay attention to the heat of saccharification, medium to small heat, if the stove eye is fierce, use a slightly smaller fire, my house has to use medium heat anyway, the floor is high, and the air pressure is not enough.

Don't get confused, don't let it clump, flip it more, and just pull it in the direction of one person. Then, add three tablespoons of tomato paste, a pinch of vinegar and a pinch of salt. Stir, if you feel that the juice is too thick, you can add a little water, but it cannot reduce the taste and necessary concentration of the juice, and then stir well.

5. Then pour in the fried pork ribs. Stir-fry until each rib is evenly hung with the broth, and that's it.