How to cook sweet and sour pork ribs with tomatoes, how to cook braised sweet and sour pork ribs wit

1.Chop the ribs into small pieces (optional ribs, or front rows) and wash them with a little boil water;

2.Put a little oil in the wok and fry the sugar color, put the pork ribs into the stir-fry to color, and then put the pepper, ginger slices, cooking wine, (the whole dried chili, three naphthalene, star anise and other spices can be added as you like), rock sugar, soy sauce vinegar, salt is so stuffy, continue to stir-fry until the color is good.

3.Add boiling water to submerge the pork ribs (the amount of water is related to the degree of flavor and softness), first bring to a boil over high heat, then medium heat for 5 minutes, and then simmer until the soup is dry.

Features: simple and easy to make, fat but not greasy, sweet and sour.

Sweet and sour pork ribs precautions:

Generally speaking, pork ribs are all pork with meat, and pork cannot be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. And after eating pork, it is not suitable to drink a lot of tea.

Do not rinse with hot water when cleaning pork ribs, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

Ingredients: 500 grams of pork ribs, 50 grams of rock sugar, 40 grams of light soy sauce, 40 grams of balsamic vinegar, 80 grams of pork rib soup, appropriate amount of green onion and ginger, appropriate amount of cooking wine, appropriate amount of cooked white sesame seeds, a little minced chives, appropriate amount of tomato paste.

1. First prepare an appropriate amount of pork ribs, and then wash the pork ribs.

2. Then put the pork ribs in a pot under cold water, add green onions, ginger and cooking wine, and cook for 2 minutes to remove.

3. Put the oil in the hot pan and fry the rock sugar until golden brown, it will be bitter if it is too much.

4. Then put the pork ribs into the pan and stir-fry evenly.

5. At this time, pour an appropriate amount of water into the pot and bring to a boil over medium heat.

6. Then pour in light soy sauce, tomato paste, and balsamic vinegar into the pot, and the whole process needs to be stir-fried constantly.

7. When the soup thickens, the pork ribs can be coated with juice and ready to come out of the pot (the whole process is about 10 minutes).

8. Sprinkle an appropriate amount of sesame seeds and chopped chives after removing from the pan and serve.

When making sweet and sour pork ribs, you can put tomato sauce, we know that tomato sauce tastes sweet and sour, many people like to make some sweet and sour dishes, willing to put a little tomato sauce, its taste and put sweet and sour is a certain difference, but it is also more delicious, the method is relatively simple, and more nutritious than other practices.

The authentic sweet and sour pork ribs are quite particular about the method and materials, and the general pork ribs are chops and ribs. The pork ribs need to be removed first, drained and marinated to taste, then wrapped in flour and fried until the surface is golden and crispy, take out and set aside, fry the rock sugar to make the sugar color, then put the pork ribs into the pot and stir-fry, and finally pour rice vinegar to make a sweet and sour taste. Rice vinegar must be used here, the taste of aged vinegar is too strong and affects the taste!

The materials used in Shanghai cuisine are simple, focusing on the sweet and sour taste, which also uses tomato sauce, which is also the characteristic of Shanghai cuisine, Zhejiang cuisine is rich in materials, fine practices, color, fragrance and taste; Sichuan cuisine makes sweet and sour pork ribs, and pays attention to the combination of pork ribs selection and sweet, salt and sour.

The sauce of sweet and sour pork ribs is only tomato sauce added to Shanghai cuisine, and the taste of Shanghai cuisine is light, and Zhejiang cuisine and Sichuan cuisine are heavy. The sweet and sour pork ribs of Shanghai and Zhejiang cuisine belong to the roasted dish, and the sweet and sour pork ribs in Sichuan cuisine is a very famous cold dish in Sichuan, which uses the cooking method of frying and harvesting, which belongs to the sweet and sour flavor type, the amber is shiny, dry and moist, sweet and sour and mellow, it is a good appetizer or appetizer. It is very popular among the Chinese.

How to braise sweet and sour pork ribs The method is to add flour and salt to soak the pork ribs in water for more than two hours, wash them and marinate. Put a few slices of ginger, green onions, salt, cooking wine, pepper, cooking wine, mix well, steam for half an hour, don't pour out the steamed water, fry the sugar color, rapeseed oil is hot, pour into the ribs, fry for ten seconds, add water and add the original soup green onion and ginger, put salt and sugar water, a little red vinegar.

Boryeong vinegar, juice until viscous, sugar according to your preference, plus vinegar sesame seeds out of the pot, pork ribs, in China usually refers to pork ribs, is a kind of processing ingredients for cooking dishes.

Preparation of braised sweet and sour pork ribs

Chop the pork ribs into small pieces, rinse them well, put them in the pot and simmer them in the water, in order to remove the blood, the cut ribs are blanched in boiling water, which can remove the blood foam in the meat raw materials, after boiling, rinse off the foam with water, drain the water, heat the oil in the pot, put 1 tablespoon of oil in the pot, rock sugar and cook over low heat until dark brown sugar, add the ribs, fry until evenly colored, until the ribs are browned on both sides.

Add chives, ginger and garlic, pour in light soy sauce, dark soy sauce, cooking wine and stir-fry for coloring, then pour in hot boiling water, about the same level as the ribs, use hot water for stew, do not add cold water, add a pot lid, turn to medium and low heat after boiling water over high heat and continue to burn, in the cooking process, salt should be put late, water should be added at one time, and finally until the soup is left more than 1 4 points, add a little salt and sugar, chicken essence, turn to high heat to collect the juice, you can.