How do you cook sweet and sour pork ribs to taste the best?

Put the ribs in a pot under cold water, bring to a boil, remove the ribs and rinse them with cold water, and wipe off the surface moisture. Cut the green onion into small pieces and the ginger into small slices. Heat an appropriate amount of oil in a pot, then add rock sugar and melt over low heat.

Pour in the pork ribs and stir-fry for about two minutes. Add the green onion and ginger and stir-fry the pork ribs well. Stir-fry the pork ribs with light soy sauce, cooking wine, dark soy sauce and rice vinegar until the ribs are browned.

Pour in hot water to cover the ribs, put the star anise in, bring to a boil over high heat, and then change to medium-low heat and simmer. Simmer for about 50 minutes to an hour, adding salt and chicken bouillon. Reduce the heat to high and sprinkle with sesame seeds. Finish.

Wash the pork ribs, add water and peppercorns and 1 tablespoon of cooking wine and cook until Duan Sheng scoops up, and skim off the blood foam and peppercorns for the remaining soup in the pot and keep them aside. Put oil in a pan and stir-fry the rock sugar over low heat until the color is brownish-red (it is better not to bubble, not to bubble at all). Pour the ribs into the pan and stir-fry to color, add the water in which the ribs are boiled over the ribs, and bring to a boil over high heat.

Bring to a boil over high heat, add light soy sauce, cooking wine and various spices, the chili pepper is just to enhance the flavor, if you want the flavor to be stronger, please break the chili, if you want the most original sweet and sour flavor, do not add chili. Reduce the heat to medium-low and cook slowly for 25 to 35 minutes until you like the meaty texture. If you want to make a small fire for pulling the shreds, you can turn to low heat and boil dry water before the juice is completed, I also used this method to make sweet braised pork.

Add vinegar and stir-fry well before starting the pot, if you are not patient, there is still some soup in the pot, you can use the above thickening method, pay attention to the starch do not put too much, just get out of the pot.

Wash the short ribs with water, put them in a pot under cold water, bring to a boil over low heat, and continue to cook for another 5 minutes, then discard the soup. Wash the small ribs again with clean water to remove the foam on them. Put the stock in the pot, put the small chops in, add three chives, four large slices of ginger, one star anise, a piece of laurel, a little salt and a little rosemary, and continue to cook for half an hour after boiling over low heat, slightly open the lid.

After cooking, remove the chops, dry them with kitchen paper, and sieve the broth before setting aside. Heat the empty pan until it smokes, then pour in the oil, the amount of oil can probably not exceed 1 3 of the small chops, and then put into the dry small chops and fry them after the heat is hot. First fry it with high heat and then turn to low heat to fry slowly, at this time, pay special attention to one not to be burned, two to pay attention not to fry paste, the specific time depends on the size of the small row to decide, the basic surface is dark brown

Squeeze the juice of a lemon, then lemon juice: soy sauce: oil consumption:

Sugar, mix well in a ratio of 1:::1, then sprinkle with a little black pepper. Take out the fried small chops to control the oil, dry them with kitchen paper, set aside, pour out the oil in the pot, leave only a small amount of bottom oil, pour the adjusted 7 into the pot after heating, fry for about 2 minutes, and then pour the broth into the pot and reduce the juice over high heat.

When the sauce is almost done, pour the small chops into the mixture, sprinkle white sesame seeds before removing from the pan, some sesame oil, and finally sprinkle some lemon crumbs.

Wash the ribs, cut them into small pieces, blanch them in cold water, skim off the foam and remove them for later use. Pour the appropriate oil into the pan, heat it, and fry the ribs until golden brown on the surface. Put one tablespoon of cooking wine, two tablespoons of soy sauce, three tablespoons of rice vinegar, and four tablespoons of sugar in the pot, stir well.

Add an appropriate amount of water, submerge the ribs, cook for about 30 minutes, cook until the juice is thick, add a small amount of salt to taste. To make this sweet and sour short ribs, you should also pay attention to the cold water that is blanched, and put green onions and ginger slices, which can add flavor to the ribs. Cooking wine is poured along the side of the pot to make it more flavorful.

Finally, you can add some dark soy sauce to color.

Blanch the pork ribs and marinate for 20 minutes. Lightly fry it. Put more oil in the pot, fry the marinated pork ribs in the pan until the skin is firm, and fry the ones that you want to eat for a while.

Stir-fry sugar color. Leave a little oil in the pot, put in 20 rock sugar, first high heat, turn off the low heat when the rock sugar is almost finished, wait until it is completely melted and dark color, quickly put in the pork ribs, turn on high heat and stir-fry quickly, after being coated with sugar, turn off the low heat. At the same time, add boiling water, just don't live the ribs, put in as much balsamic vinegar as rock sugar, it is best to use southern vinegar, Shanxi aged vinegar is not.

2 tablespoons of light soy sauce to taste, ginger and garlic star anise are also boiled in the pot. In fact, you can also put a potato to absorb oil, and it will be delicious. After boiling on high heat, cover the pot, turn off the low heat, and cook for about 15 minutes, which can be pierced with chopsticks, or taste the soft and rotten meat.

Add salt to taste. Turn on the heat again and start collecting the juice! Collect the juice.

It's almost over, I didn't finish it, in order to leave a little sweet and sour sauce and dip it in steamed buns to eat! Muha! Or you can eat fried cauliflower or something!

It's plated. I'm all big rows and backbones, and it doesn't look very good. I forgot to put the chopped green onion and white sesame seeds, because I ate them quickly!

Sweet and sour sauce preparation: 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 4 tablespoons of rice vinegar, 2 tablespoons of water, stir well and set aside. 4-5 slices of ginger, 2-3 tablespoons of rock sugar (I don't like too sweet, so I only use 2 tablespoons), green onion finely chopped, and a little white sesame seeds for later use.

Cut the ribs into about 3 cm mahjong tile size, wash and wipe dry, or dry with a colander. Heat a little more oil in a pan, add ginger slices, and pour in the ribs. Don't stir-fry the ribs after they are put into the pot, wait until one side is completely colored and then turn them over, pour them out after the ribs are evenly colored on each side, and drain the oil.

After the pot is washed, add rock sugar, add a little water and stir continuously over low heat. Until the rock syrup turns hazelnut color. At this time, pour in the drained pork ribs, stir-fry until the ribs are evenly coated with syrup, and then pour in the sauce.

Cook over medium-low heat for about 20 minutes, add a little water if the water is not enough. Until the meat is fluffy, season with sea salt and drain the sauce. Remove from the pan and sprinkle with white sesame seeds and chopped green onions.

Chop the ribs into 3cm long pieces. Mix plum, cooking wine, light soy sauce and balsamic vinegar, pour in a bowl of water (about 300ml), mix and let stand for a while. Put 2 slices of ginger in a pot of cold water, pour in the pork ribs, bring to a boil over high heat, remove the ribs and drain for later use.

Remove from the frying pan, pour in the crushed rock sugar, and heat over medium heat until the rock sugar melts and turns golden brown. Pour in the ribs and stir-fry quickly to color. Pour the sauce into the pot with the plums, bring to a boil over high heat, cover the pot, turn to low heat and simmer for about 30 minutes.

When the ribs are soft, open the lid and turn to high heat to reduce the juice, and mix a few drops of vinegar before cooking. Sprinkle with white sesame seeds and stir well, then sprinkle with chopped green onions.

Ingredients: 500 grams of pork ribs

Ingredients: 200ml oil, 1000ml water

Seasoning: 30 grams of rock sugar, 15 grams of light soy sauce, 15 grams of cooking wine, two star anise, 20 grams of ginger, 15 grams of salt

Sweet and sour pork ribs cooking steps:

1.Prepare the pork ribs, ginger, star anise.

2.Blanch the ribs.

3.Heat the ginger in a pan.

4.Kano cracked into the ribs.

5.Add the cooking wine.

6.Add light soy sauce.

7.Sing the tease and close the rock sugar.

8.Add star anise, salt, water and cook.

9.Finally, pour into an electric saucepan and simmer for an hour and a half.

10.After an hour and a half, pour it into a pot over high heat to reduce the juice.

Cooking tips

Classification of ribs:

Small platoons

Small chops are ribs that are close to the belly of the pig, and are flanked by ribs and sub-ribs. The meat layer of the chops is thicker and has white cartilage. It is suitable for steaming, frying, and baking, but it is necessary to chop small pieces.

Sub-row

The sub-rib refers to the part of the abdominal cavity that connects to the back ridge, and below it is the pork belly, and the ribs under the slice are up to 30 cm long and have a triangular diagonal slice. The meat layer of the ribs is very thick, and a piece of pork belly is connected with a thin layer of oil, which is rich in fat and the meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, but the texture is slightly greasy. It is suitable for frying, grilling, and braising with a length of 5 to 7 cm.

Platoon

Ribs are the part where the tenderloin and the loin are connected, also known as the meat cutlet, which is mostly used for frying, mainly with meat slices, but with ribs, in addition to increasing the amount of meat slices to make the area appear larger, when frying, it will also increase the unique aroma of large bones, which is also the characteristic of schnitzel. In addition to frying, you can also marinate large ribs, but before marinating, you need to go through a frying or rapid frying procedure, which is used to seal the blood water of the big bones, so as not to flow out during the cooking process, affecting the color of the meat slices and soup sweat. It is suitable for frying and marinating, if it is fried, it should be cut a little thinner, and if it is fried, it should be thicker.

Ribs

Ribs are flaky ribs in the ribcage, the meat layer is relatively thin, the meat is relatively thin, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker. Since the ribs are relatively large, some stores will divide them into cavities, sub-ribs, etc., for customers to buy. For example, the flaky grilled ribs are tender in the middle.

After chopping small pieces, pick out the thicker part of the meat layer can be used for steaming, frying, and braising it, and the large slices are suitable for grilling.

Sweet and sour pork ribs are a favorite dish for many people, but many people will have a poor taste when they try to make them because the sweet and sour taste is not strong enough or the pork ribs are not flavorful enough. So, how can you make the best sweet and sour locust pork ribs?

First of all, you need to choose good ribs

Choose pork ribs with relatively full meat, not sparse ones. After the ribs are washed, blanch them in water to remove the blood foam, which will make the sweet and sour sauce clearer. Blanch and rinse with water.

Secondly, the ribs need to be fried at a higher temperature

Heat the oil to about 170 degrees Celsius, then fry the ribs in the oil until golden brown and remove the dust. Fry for a little longer to make the ribs crispier and easier to eat.

Sweet and sour sauce is also one of the keys

Put an appropriate amount of white vinegar, sugar, soy sauce, cooking wine, green onion, ginger and garlic and other ingredients into the pot, bring to a boil, turn to low heat and simmer for about 20 minutes, so that the seasoning can better penetrate into the ribs. At the same time, adding some lemon slices can also increase the sourness and texture.

Finally, pour the sweet and sour sauce into the fried ribs, stir-fry evenly, so that the juice adheres evenly to each rib, and be sure to cook until it tastes. In this process, some water can be added so that the sweet and sour sauce is not too thick.

The above are the steps to make sweet and sour pork ribs, but the most important thing is to always pay attention to the taste of sweet and sour sauce, the taste of sweet and sour sauce should not be too sweet or too sour, and it needs to show a balance of sweet and sour taste. At the same time, you can taste the texture and sweet and sour taste of the pork ribs before they are fully cooked, and adjust them to your needs. The completion of sweet and sour pork ribs requires patience and meticulousness, and only when every link is in place can we make the best sweet and sour pork ribs.

Sweet and sour pork ribs are a popular and traditional dish of Shen Na, which is mouth-watering with a sweet and sour sauce that coats the tender meat. Here's how to make sweet and sour pork ribs, I hope it will help you.

Materials: 1Pork ribs 500 grams.

2.1 green pepper, 1 red pepper, 1 carrot, 1 onion.

3.Soy sauce to taste.

4.Salt to taste.

5.Ginger to taste.

6.Cooking wine to taste.

7.100 grams of sugar.

8.Rice vinegar 100 ml.

9.Cooking oil.

Steps:1Wash the pork ribs and put them in a container, add the ingredients, ginger, soy sauce, and salt and marinate for about 20 minutes.

2.Wash the green peppers, red peppers and carrots and cut them into fingernail-sized pieces, and cut the onions into appropriately sized chunks for later use.

3.Fry the marinated pork ribs in a pan of oil until golden brown on both sides and set aside.

4.Add an appropriate amount of cooking oil to the pan, and when the oil is hot, pour in the onion, carrot, green pepper and red pepper and stir-fry.

5.Add an appropriate amount of sugar to the vegetables just fried, stir constantly to melt the sugar, and then add an appropriate amount of rice vinegar and stir-fry evenly to make the sweet and sour taste balanced.

6.Pour the fried ribs into the pan and continue to stir well so that the ribs are coated in a sweet and sour sauce.

7.Finally, put the whole sweet and sour pork ribs on a plate, and add an appropriate amount of chili pepper and sesame seeds to garnish according to your personal taste.

Notes:1Be sure to marinate the ribs to make them more tender and juicy and taste better.

2.Don't make too much of a sweet and sour sauce, just a little sugar and rice vinegar to make a delicious sauce.

3.Sweet and sour pork ribs should be flipped regularly throughout the process to avoid frying.

4.You can add some chili peppers appropriately to make sweet and sour pork ribs with a spicy flavor and filial piety, which will be more appreciative and taste-reconciling.

I hope you find the above helpful, and I wish you a delicious sweet and sour pork ribs!

Here are the best steps to make the best ribs for sweet and sour ribs:

Ingredients: 700g pork ribs, cut into sections.

Appropriate amount of oil. Shred an appropriate amount of green onion, ginger and garlic.

Cooking wine to taste.

100 grams of sugar.

100 g rice vinegar.

Appropriate amount of salt, chicken essence, light soy sauce, dark soy sauce.

Appropriate amount of water starch.

Steps:1Blanch the pork ribs to remove the surface foam, wash them with water, drain them and set aside.

2.Pour an appropriate amount of oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add pork ribs and stir-fry until browned.

3.Add an appropriate amount of cooking wine and stir-fry evenly.

4.Pour in 100g of sugar and cook until the sugar is dissolved;

5.Add 100g of rice vinegar and cook until the vinegar taste disappears.

6.Add an appropriate amount of salt, chicken essence, light soy sauce, dark soy sauce and an appropriate amount of water to mix.

7.Bring to a boil over high heat, reduce the heat to low and simmer for about 30 minutes, until the ribs are cooked and flavorful.

8.Place on a plate and remove the ribs.

9.Pour the sauce into a small pot and spoon off the oil slick from the soup.

10.Add an appropriate amount of water starch to thicken, stir well and pour on the ribs.

Sweet and sour pork ribs have a sweet and sour taste and can be eaten with rice or as an accompaniment to alcohol.