Who knows how to cook braised fish and sweet and sour pork ribs! Detailed steps! Thank you

Raw materials of braised fish: a carp, one catty, gills, scales, belly, cleaned, cooked chicken about half a tael, cut thinly, fresh mushrooms half a tael, sliced, bamboo shoots half a tael, sliced into thin slices and boiled in boiling water for about five minutes, green onion half a tael, cut into sections, a small piece of ginger, sliced, two cloves of garlic, sliced, two tablespoons of soy sauce. [Gourmet China], 1 tablespoon starch, mix with water into a sauce, 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, salt, appropriate amount of monosodium glutamate.

Five or six knives, smear salt and cooking wine for more than half an hour. 2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use. 3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute. 5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes. [Gourmet China] 6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate. Braised pork ribs Ingredients: Appropriate amount of short ribs, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar (can also be replaced with rock sugar, the color is more attractive), 4 tablespoons vinegar, 5 tablespoons water, 2 large ingredients, appropriate amount of green onions, ginger slices, 1 teaspoon salt (optional, optional).

Method: 1. There are many ways to make sweet and sour pork ribs, some steps are more, some seasonings are different, my family does this, first wash the small ribs that I bought, the packaged ribs sold in the general supermarket are relatively long, it is best to chop them back and chop them in half, you can also buy the kind that has not been cut, let the supermarket staff help you chop a small piece, I always feel that it is good to eat sweet and sour pork ribs, this is my preference, you are free :) 2. Take the soup pot, pour in water, and put the small ribs into the pot under cold water, After boiling the pot, skim off the foam and blood foam, put in the green onion segments, ginger slices, ingredients, turn to low heat and simmer for 30-60 minutes, depending on your time, just blanch, so that you can also drink the pork ribs soup by the way 3, after the ribs are cooked, take them out, and put them aside to control the moisture.

At this time, we make a bowl of sauce, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 5 spoons of water, according to this ratio to make the sauce, the amount of sauce should be adjusted according to the number of ribs. If you like different flavors, you should also add or remove seasonings according to your needs. 4. Take the wok, pour in an appropriate amount of oil, if your wok is not a non-stick pan, then throw two or three slices of ginger down, press the ginger slices with a spatula and wipe them in the pot, so that it will not stick to the pan when it is poured into the pork ribs and stir-fried.

5. After the oil is hot, pour in the pork ribs, stir-fry slowly over low heat, and wait until the surface of the pork ribs is light golden brown. Some methods are fried at this time, and some start to fry the sugar, but I don't fry because we make our own sweet and sour sauce, so we don't fry the sugar color. 6. After the pork ribs are stir-fried, pour in the sauce that has just been adjusted, the sauce should be just over the ribs, turn to low heat and slowly let it stew until it tastes, and then add a little salt according to your own needs.

The procedure for braised fish is usually as follows: a, after killing the fish, apply salt, condiments, and smear fried powder and soak for about half to an hour; b. Put oil in a hot pan, put the fish in the hot oil, fry the fish alternately over slow or medium heat, until the fish is golden brown, and put it on a plate for later use. c. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice.

Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly. Enough is enough.

d, after the fish is cooked, release green onions, coriander and other dusty hands do not have their favorite decorations, that is, to achieve the purpose of aggravating the fragrance, and to achieve the purpose of decoration.

The ingredients used to make braised fish must be cleaned first. Needless to say, green onions and ginger must be prepared, after the fish is cleaned, find a plate with a little depth, put the fish in it, then soy sauce, and a little more to make the fish flavorful, don't forget to put cooking wine, how much of this meat will send a little fishy smell or something. After a while, you can start to add oil to the pot, the oil should be heated a little, because it needs to be fried, so it should not be too little oil, and also sprinkle a little salt evenly in the pot, so that the fish will not be easy to lose the skin when it is fried in the pan.

When the oil temperature is enough, you can carefully put the fish in it and fry it, and don't put the soy sauce. Note that the head and tail should also be fried, and after a while, one side can be turned over carefully, and see if the fish skin has fallen off better? When both sides are about the same, you can start pouring the soy sauce into it, drizzle it off the fish, and then put the cut green onion in it (on the fish, the fragrance will let him penetrate in) (if it is a scallion grilled crucian carp, you will need a lot of green onions), and then it is sugar, and remember to put it evenly on the fish body, add some water, and cover the pot.

After a while, you can open it to taste the flavor of the syrup and make adjustments. Cover it again, simmer for a while, and the sugar juice is almost a little thicker. Turn off the heat and put some MSG chicken essence or something, and you can put it in a pot.

Dish name: Sweet and sour pork ribs.

Features: bright red color, sweet and sour, appetizing and spleen-building. Ingredients:

500 grams of pork ribs, minced green onion, minced ginger, soy sauce, peanut oil, sugar, vinegar, cooking wine, and salt. Preparation Wash and chop the pork ribs into 3 cm long sections, boil them with boiling water, remove them and put them in a basin, add salt and soy sauce to marinate to taste. Fill the wok with oil and heat until it is 60% hot, fry the ribs until light yellow, and remove them; Heat the oil to 80%, then fry it in the pan until golden brown and remove it.

Heat a little oil in the wok, add chopped green onions, stir-fry minced ginger until fragrant, add an appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pour in the pork ribs, boil and simmer over slow heat until the soup is thick, the pork ribs are cooked, drizzle with cooked oil, and remove from the pot.

Ingredients: 1 hairtail, several roots, several slices of ginger, several cloves of garlic, 1 star anise, appropriate amount of pepper, 1 teaspoon of salt

1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 1 tablespoon of vinegar, appropriate amount of oil, appropriate amount of cornstarch.

Step 1 】 Remove the head, tail, internal organs and fins of the hairtail, clean it, and cut it into uniform sections with scissors;

2 】 Wipe the water on the surface of the hairtail with kitchen paper, or directly air dry the water;

3 】 Evenly cover each piece of fish with cornstarch;

4 】 Add more oil to the pan of the pan, which can have half the thickness of the hairtail fish, and the oil is 70% hot, and put the fish into the frying;

5 】 Fry thoroughly on one side, turn over and fry again until both sides are golden brown;

6] Slice ginger and garlic, cut green onion into sections, and cut flowers; Octagonal ready;

7 】 Leave the oil for frying the fish in the pan, and fry the chives, ginger and garlic;

8 】 Put the hairtail in the pot, add cooking wine, light soy sauce;

9 】 Pour boiling water into the pot, just over the hairtail;

10] Add salt, sugar and pepper; Bring to a boil over low heat, turn to low heat and simmer for 10 minutes;

11 】 Open the lid to observe that the soup is almost closed, pour vinegar along the edge of the pot, and then reduce the juice over high heat;

12 】 Serve on a plate and sprinkle with chopped green onions.

Tips 1) Before frying the fish, be sure to dry the surface of the fish to prevent splashing oil and fish skin from sticking to the pan, and wrapping cornstarch is also to prevent the fish skin from sticking to the pan;

2) Be sure to fry the fish thoroughly on one side and then turn it over to prevent the fish from being fried.

Ingredients: 500 grams of pork ribs, 2 large slices of ginger, appropriate amount of green onion, appropriate amount of sesame seeds, 1 star anise, 25 grams of rock sugar, appropriate amount of light soy sauce

Appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of rice vinegar, appropriate amount of salt, appropriate amount of chicken essence, about 700ml of hot water, appropriate amount of oil.

Step 1 】 Put the ribs in a pot under cold water, boil, remove the ribs and rinse them with cold water, wipe off the surface moisture;

2 】 Cut the green onion into small pieces and the ginger into small slices;

3 】 Put an appropriate amount of oil in a pot and heat it, then put in the rock sugar and melt over low heat;

4 】 Pour in the pork ribs and stir-fry for about two minutes;

5 】 Put the green onion and ginger in it and stir-fry the pork ribs evenly;

6 】 Pour in light soy sauce, cooking wine, Lao Xiaodan soy sauce and rice vinegar and stir-fry until the pork ribs are colored;

7 】 Pour hot water over the ribs, put the star anise in, boil over high heat, change to medium-low heat and simmer;

8 】 Simmer for about 50 minutes to an hour, add an appropriate amount of salt and chicken essence;

9 】 Change the heat to reduce the juice, put it on a plate and serve it, and sprinkle with sesame seeds.

Tips: After putting the rock sugar in it, keep stir-frying and melting it to avoid sticking to the pot;

The amount of sugar and vinegar in sweet and sour pork ribs should be slightly more, and you can add it according to your taste.

Braised pork ribs: 1. Put water in the pot and boil, put in the chopped pork ribs and blanch until the bleeding water is boiled, remove and wash and drain the water for later use.

2. Put oil in the pot, stir-fry the ginger slices when it is 60% hot, add the pork ribs and stir-fry until golden brown and slightly charred.

3. Put in 1 tablespoon of Huadiao wine, 2 tablespoons of straw mushroom dark soy sauce, 1 tablespoon of sugar, stir well, add star anise, cinnamon, then pour in boiling water that can cover the ribs, adjust the heat to medium and simmer for 15 minutes, add salt and stir well.

4. Turn on the high heat to collect the juice, and when the soup is dry, put it out of the pot and sprinkle it with chopped green onions.

Sweet and sour carp: 1. After the carp is cleaned up, drain the water, and cut a knife obliquely on both sides of the fish body, first cut 1 cm deep, and then flatten 2 cm deep;

2. Marinate lightly with pepper, light soy sauce and a little salt;

3. Mix light soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour sauce for later use. Starch and flour are mixed into a paste and evenly spread on the marinated fish;

4. When the oil is hot, lift the tail of the fish, and fry the fish head in the oil first. Then scoop the oil and pour it on the fish body, and then slowly put the fish into the oil pan when the batter is solidified;

5. Wait for the fish to be fried until golden brown, remove the oil and put it on a plate for later use;

6. Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, then pour in the seasoned juice. Add a little wet starch to thicken the pot and pour it over the fish.

Hello, the main ingredients needed for sweet and sour pork ribs are as follows:

500 grams of pork chops.

Accessories. 100 ml of vegetable oil.

3 grams of table salt. 2 tablespoons of cooking wine.

2 tablespoons balsamic vinegar.

1 tablespoon dark soy sauce.

50 grams of white sugar (brown sugar).

1 tablespoon light soy sauce.

1 tablespoon of essence of chicken. 50 grams of brown sugar.

2 grams of sesame seeds. Steps.

1.Cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of balsamic 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 (it is better if there is broth), bring to a boil, then add white high 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. Stir constantly at the same time. 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.

The detailed method of sweet and sour carp is as follows, if you make sweet and sour pork ribs, the method and steps are roughly the same, the difference is the raw material.

First, the carp is descaled, gills and internal organs and cleaned. Cut the sides of the fish every 2 cm to the bone, and then cut 1 cm forward along the bone to turn the flesh upside down. Spread the fish with white wine, then mix well with 1 2 teaspoons of salt and 1 4 teaspoons of pepper and spread it on the fish, both inside and out, and marinate for 10 minutes.

Then put the dry starch in a bowl and add an appropriate amount of water to make a starch paste. Stir the starch paste well and pour it over the fish and wipe it with your hands. Cut the green onion, ginger and garlic into small pieces.

Put enough oil in the pan and boil the oil until it is about 7 hot. Carry the tail of the fish on top of the pot and pour hot oil on the fish with a spoon to turn the meat of the knife outward and set the shape. Then put the fish into the pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the skin is crispy.

Finally, remove the fried carp and put it on a fish plate. Leave the bottom oil in the pot and fry the chives, ginger and garlic. Add tomato sauce and stir-fry slightly.

Add an appropriate amount of water to the pot, then add the remaining salt, pepper and sugar, aged vinegar and monosodium glutamate to a boil. Pour in an appropriate amount of water starch and stir well. Add another 1 tablespoon of cooked oil.

Until the sauce is bright and even.

Sweet and sour pork ribs] 1, to make sweet and sour pork ribs, we try to choose the part of the ribs, that is, the middle of the ribs, which are all neat small ribs, and the sweet and sour pork ribs are not only easy to taste, but also beautiful and good-looking.

Chop the fresh ribs you bought, then add a small spoon of salt to the water, soak the ribs for half an hour, and soak the blood in the ribs, which can effectively remove the fish.

2. Put the pork ribs soaked in blood water in a cold water pot, use a spoon to skim off the scum after boiling, then add cooking wine to remove the smell, cook for 3 minutes on high heat, and finally rinse the ribs with warm water to wash off the remaining foam and impurities on the surface.

3. The key to the deliciousness of sweet and sour pork ribs is this step, add oil to the pot, the oil can be slightly more than usual stir-fry, and after the oil is warm, go into the pork ribs and stir-fry, stir-fry the ribs until the surface is browned, and stir-fry the excess water in the ribs, so that the ribs can better absorb the taste of sweet and sour juice.

4. Add a little oil to the wok, add 20 grams of rock sugar after the oil is hot, turn on low heat and fry slowly, fry the rock sugar until the jujube is red, and add boiling water when the caramel flavor appears. This is the sugar color, the sugar color will not be sweet, but it only plays a role in coloring, it is more red and bright than the dark soy sauce, and it is not easy to blacken.

5. Add an appropriate amount of boiling water, add the stir-fried pork ribs after boiling, then add green onions, ginger slices, two catties of pork ribs plus 30 grams of aged vinegar and 60 grams of rock sugar, rock sugar must be more than old vinegar, because vinegar will volatilize in the process of stewing, and we need to add some vinegar in the later stage.

Reduce the heat to medium-low and simmer for half an hour.

6. Half an hour later, add a drop of salt to make sweet and sour pork ribs, in addition to sugar and vinegar, you also need to add a drop of salt, which can make the sweet and sour taste of sweet and sour pork ribs more prominent.

Simmer for another 10 minutes.