Seek a quick recipe for sweet and sour pork ribs

Ingredients]: 25o grams of pork ribs, a little tomato paste, 25 grams of sugar, 2o grams of vinegar, 1o grams of cooking wine, 3 grams of salt, 1ooo grams of oil.

Production process] Wash the ribs and marinate them with cooking wine and salt.

Put the pot on the fire, put the oil and burn it until it is 60% hot, fry the pork ribs until they are golden brown, take out the bottom oil of the pot, add sugar, tomato paste, vinegar and salt, stir well into sweet and sour sauce, and then put the fried pork ribs in, stir-fry until the soup is evenly hung.

Add two teaspoons of sugar, add a little salt (soy sauce can also be used), tomato sauce for hanging color, not too much, use aged vinegar, and add before cooking, it will have a fragrance.

Pork ribs inch section, boil in the pot to remove the blood water, drain the water, fry in the oil pan, dry the white sugar, boil, boil the sugar color, bubble the pork ribs, stir-fry the salt, monosodium glutamate and vinegar, stir-fry well.

Cut straight into one-inch pieces, put in the oil pan and fry until the surface is hard, leave a small amount of oil in the pot, add a small amount of Haitian brand special straw mushroom dark soy sauce, put a little less first, lighter than your target color, add light soy sauce, preferably without salt, mainly add light soy sauce. Add cooking wine, sugar, stir-fry well, then put water, submerge the meat, boil over high heat, change to slight heat, keep the water in the pot in a state of non-boiling, until you feel rotten, add Hengshun brand banquet vinegar, drain the water over high heat, add pepper, a little monosodium glutamate, stir well, you can.

Wash it, soak it in boiling water, then cook it in a pressure cooker (put cooking wine, ginger shreds, salt in the water), remove it, fry it until golden brown, stir in balsamic vinegar and brown sugar.

The method and steps of making sweet and sour pork ribs are as follows:Ingredients: 500 grams of ribs.

Excipients: 1 spoon of salt, 3 spoons of sugar, 1 spoon of starch, appropriate amount of soy sauce, appropriate amount of vinegar, 1 bowl of cold water, half a green onion, 1 piece of ginger, 1 star anise.

1. Clean the ribs.

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

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

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

5. Take out the pork ribs to make sweet and sour pork ribs, and the remaining 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, and make sweet and sour sauce.

7. Put the pork ribs into the pot, cover and simmer for 5-10 minutes until the soup is thick.

Zero failures and high rise ribs! 1 wine, 2 vinegar, 3 sugar, 4 pumps, 5 water, remember this secret, how many ribs you make is not enough to eat.

1. First of all, we chop the pork ribs into 6 cm long pieces, cut the thick part of the meat from the middle to prevent the meat from entering the taste, and put it in clean water to soak in blood for 20 minutes.

After a few minutes, pour out the chopped pork ribs to control the water, rinse off the grease on the surface with clean water, add water to the pot, put the pork ribs into boiling water, cook for 1 minute, pour out the pork ribs after the water boils, rinse the foam with water, and then drizzle the water for later use.

3. Wash the pot, add a little salad oil, add a little water, melt the rock sugar, we use the water and oil mixing method to fry the sugar color, the water and oil mixture can melt the rock sugar faster, when the sugar color is fried, the heat should be adjusted to be low, the spoon is constantly stirred in one direction, and the rapid stirring can make the rock sugar heat evenly and melt quickly.

4. With continuous heating, the water is completely evaporated, the sugar solution is white, the temperature in the pot is high to cool down from the fire, the spoon keeps stirring, the sugar solution is yellowish when it is the time to draw the silk, and the color of the sugar solution becomes darker, until the jujube is red, it becomes the sugar color, carefully observe the sugar solution in the pot, when the foam falls down immediately, go down to the ribs, stir-fry quickly on the heat, and make the sugar color sticky and evenly the ribs.

5. Then add green onions, ginger slices, stir-fry a few times, add water, submerge the ribs, and then add 2 tablespoons of salt [the weight of 2 tablespoons of salt is 10 grams], sweet and sour dishes must be salted to increase the bottom taste, and a spoonful of pepper [a spoonful of weight is 2 grams] plays a role in removing the fish.

6. Add sugar after the water boils, then add white vinegar, change the pot to low heat and slowly collect the juice, the juice collection time is about 40 minutes, add a little white vinegar when the soup is viscous and the pork ribs are bright and red, add white vinegar twice before the pot, the vinegar fragrance is stronger, add the white vinegar and then collect the juice a little later, you can get out of the pot.

It's very simple, you need to prepare the ribs you need and some condiments and you can start cooking.

First boil a pot of boiling water to squeeze the pork ribs, then clean them with water, put a little oil into the pot, put the rock sugar into low heat and boil the rock sugar 3, until the rock sugar boils to the color of caramel.

Then put the pork ribs in the stir-fry, then put the ginger slices into the stir-fry to bring out the flavor of the ginger slices, then pour boiling water to submerge all the ribs, and finally add a spoonful of cooking wine, add 2 tablespoons of soy sauce, add three spoons of white vinegar and cover the pot, cook for 35 minutes on medium heat, and cook until the pork ribs are juiced.

Sweet and sour pork ribs are a representative traditional dish of sweet and sour flavor, which is quite popular among the Chinese. This dish is available in the four cuisines of Shanghai, Zhejiang, Sichuan and Huaiyang.

1. Put a few slices of ginger and cooking wine in a pot of cold water for pork ribs to boil! Remove and rinse!

2. Marinate 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) for 20 minutes.

3. Heat oil in a pot, add ginger slices and stir-fry until fragrant, then add pork ribs and stir-fry until slightly yellow! Add salt and stir-fry! Pour cooking wine and cook to bring out the fragrance.

4. Add 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 3 tablespoons of sugar and 3 tablespoons of vinegar (vinegar is divided into two times), add water to boil over high heat over high heat, change to low heat and simmer for 20 minutes (boil until half of the water is left).

5. Turn on high heat to reduce the juice, and when the soup is almost received, put in the last 1 spoon of vinegar! This makes the sweet and sour taste perfect!

1.Ingredients: 600g pork ribs, appropriate amount of ginger.

Seasoning: 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 4 tablespoons balsamic vinegar, 1 teaspoon salt, 3 tablespoons sugar, 1 tablespoon starch.

2.Bring the ribs to a boil in a pot of cold water for a few minutes to remove the blood.

3.Rinse the blanched pork ribs with warm water, re-add the water that has not covered the pork ribs and ginger slices, bring to a boil, turn to low heat and cook for about half an hour.

4.Remove the cooked ribs and set aside.

Mix all the seasonings except starch into a sweet and sour sauce and pour into a pot and cook until bubbling. (This brings out the flavor of the spices).

7.Pour in the pork ribs, add a bowl of soup for the pork ribs and bring to a boil, cover and turn to low heat and cook for about 15 minutes.

Be sure to add some pork rib soup, so that the thick soup that thickens the back will wrap the ribs) 8Add starch and an appropriate amount of pork rib soup to make a paste.

9.Pour the starch into the pot and stir well over high heat.

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

Zero failures and high rise ribs! 1 wine, 2 vinegar, 3 sugar, 4 pumps, 5 water, remember this secret, how many ribs you make is not enough to eat.

How do you make sweet and sour pork ribs delicious? Pork ribs in a pot under cold water, add ginger star anise cooking wine, boil out and remove the end, fry the pork ribs in hot oil and fry the pork ribs in hot oil, put rock sugar in the hot oil, fry until the jujube is red, add two spoons of light soy sauce and salt, simmer for 20 minutes on low heat, add three spoons of vinegar and three spoons of sugar, reduce the juice over high heat, and sprinkle some black sesame seeds to bake.

【Lazy Zero Failure Sweet and Sour Pork Ribs】Not greasy, you can eat one more bowl of rice, try it!

1 kg of pork ribs, 75 grams of rock sugar (white sugar can also be used), 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 shallots for 20 minutes.

3. Pork ribs are steamed in a pot and crispy (about 30 to 40 minutes) Ingredients:

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

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 and 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 and sprinkle with sesame seeds.

Stunned, why is the sugar spoiled pork ribs with vinegar a cold dish Yu Fan? Messy reeds.

Sweet and sour row disturbs the mu Qingsen Li cave bones.

The family shirt is garbled with sweet and sour or the stall row is missing a bone.

How do you make sweet and sour pork ribs delicious? Pork ribs in a pot under cold water, add ginger star anise cooking wine, Xiao Chi Zhen boils out the end and takes it out, fry the pork ribs in hot oil and fry them yellow, put rock sugar in the hot oil, fry until the jujube is red, add two spoons of light soy sauce and salt, simmer for 20 minutes on low heat, add three spoons of vinegar and three spoons of sugar, reduce the juice over high heat, and sprinkle some black sesame seeds to bake.

Basic ingredients: 500 grams of ribs, 1 shallot, 1 piece of ginger, 2 cloves of garlic, appropriate amount of starch, 500 grams of cooking oil (actual consumption of 45 grams), 1 2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 2 tsp refined salt, 1 tbsp sugar, 1 2 tsp monosodium glutamate. Basic step 1: Wash the ribs and chop them into small pieces.

2. Wash and slice sweet and sour pork ribs with ginger and garlic.

3. Wash and chop the chives.

4. Put oil in the pot, when it is 50% hot, fry the ribs until the surface is brown, and drain the oil.

5. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices, garlic slices, stir-fry with the pork ribs, pour in the warm water that has not passed the pork ribs, bring to a boil over high heat, change to low heat and simmer for 30 minutes.

6. When the pork ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken with water starch, and collect the thick juice over high heat.

Sugar can benefit the spleen and stomach and nourish the skin. The acid enters the liver and gallbladder, nourishes the muscles and ligaments. Sugar has the effects of moistening the lungs, nourishing yin, seasoning, removing bad breath, relieving salt and halogen, relieving cough, benefiting the lungs, and soothing liver qi.

Proper consumption also helps to improve the body's absorption of calcium. All sweet and sour dishes have the effect of nourishing the liver and spleen meridians. In addition to protein, fat, and vitamins, pork ribs also contain a lot of nutrients such as calcium phosphate, bone collagen, and bone mucin.

After the pork ribs are stewed, most of their soluble calcium, phosphorus, sodium, potassium, etc., overflow into the soup. Calcium and magnesium are easy to be analyzed under acidic conditions, and calcium acetate is produced after acetic acid, which can be better absorbed and utilized by the human body, so sweet and sour pork ribs can improve the nutrient absorption rate of boiled pork ribs, which is very suitable for calcium supplementation for the elderly and children.

Chop the pork ribs into knots about 5 cm long, put them in boiling water and remove the water, remove them and put them into the steaming pot, add salt, pepper, rice 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 core of the fire, heat the oil to 180 Put in 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 fire, 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 a plate to cool, remove the sesame seeds and mix well.

Sweet and sour pork ribs recipe one.

Ingredients: 500 grams of pork ribs, soy sauce, sugar, red vinegar, green onion, ginger, vegetable oil, etc.

Operate. Preparation: One pound of small pork ribs, chop into small pieces of three or four centimeters square, wash and boil water to remove blood foam, then wash, drain the water, and marinate with cooking wine, fine salt, corn starch, pepper and monosodium glutamate.

Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour), mix into a uniform flour paste, and add a small amount of fine salt to the flour paste.

Preparation: After the oil pan is boiled over medium heat, use bamboo chopsticks to roll the marinated small pork ribs in the batter and wrap them in the lake, quickly fry them in the hot oil until golden brown, and drain the oil with a colander spoon. After the pot is washed, add a small amount of oil, add two cloves of garlic slices, two cloves of ginger slices and stir slightly, add a small half bowl of soy sauce and vinegar to mix the sauce (the ratio of soy sauce and vinegar is about 2:

1), and add a small spoon of white sugar tung resistance, after burning evenly, add the fried small pork ribs to collect the juice (you can add a small amount of cornstarch to thicken the juice), and sprinkle chopped green onions when serving.

Sweet and sour pork ribs recipe 2.

Dish name: Sweet and sour pork ribs.

Cuisine: Sichuan cuisine.

Characteristics: red and bright color, dry and moisturizing, sweet and sour.

Ingredients: 400 grams of pork ribs. 25 grams of cooked sesame seeds. 2 grams of salt, 2 grams of Sichuan pepper, 15 grams of wine, 10 grams of ginger, 10 grams of green onions, 500 grams of vegetable oil, 150 grams of fresh soup, 50 grams of vinegar, 100 grams of sugar, 10 grams of sesame oil.

Production process: Pork ribs are cut into knots about 5 cm long, put water out of the boiling water in Senchun, take out and put them into a steaming basin, add salt, pepper, cooking wine, ginger, green onions, and fresh soup into the basket and steam until the meat is separated from the bones, and take out the ribs. Put the pot on the fire, heat the oil to 180 Put the spring into 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 start the pot, pour sesame oil, put it on a plate to cool, remove the sesame seeds and mix well.

Zero failures and high rise ribs! 1 wine, 2 vinegar, 3 sugar, 4 pumps, 5 water, remember the secret of imitating the wheel, and prepare Huaixin how many jujube pork ribs you make are not enough to eat.

How to cook sweet and sour pork ribs? Cut the pork ribs into pieces, pour them into the pot, then add the green onion and ginger and put the cooking wine, put rock sugar in the pot, fry the color with Xiaofeng Suiyun, and then put in the old vinegar of the silver beam bone seasoning.