The method of burning sweet and sour short ribs, the method of sweet and sour short ribs

Sweet and sour short ribs are a home-cooked dish that I have loved since I was a child. The soft and sour short ribs are the best memories of my childhood. The sweet and sour short ribs are fragrant, and they are simply delicious.

Ingredients: small ribs, garlic, ginger, green onions, star anise, bay leaves, starch, light soy sauce, dark soy sauce, cooking wine, salt, white vinegar, rock sugar, shallots.

Method] 1. Put enough water in the pot, bring to a boil, pour in the washed pork ribs, boil and remove for later use.

2. In the interval between blanching pork ribs, take a large bowl, put in two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of white vinegar, one spoonful of cooking wine, a little salt, mix well and set aside.

3. Pour an appropriate amount of oil into the pot, add rock sugar, and fry over low heat to create a beautiful sugar color.

4. Pour in the pork ribs, stir-fry evenly, make the pork ribs golden and fragrant, add green onions, ginger and garlic, and stir-fry until fragrant.

5. Pour in the prepared sauce, add an appropriate amount of water and boil over high heat to collect the juice, hook the juice with starch before leaving the pot, and pour it into the pot. Garnish with shallots after serving.

The sweet and sour short ribs are ready, and this dish appears on my table almost two or three times a week, and my son loves it so much.

Tips] 1. When frying sugar, you don't need to put too much oil in the pan, otherwise it will be greasy. Put about the same amount as you need to stir-fry.

2. When frying sugar, it must be on low heat, otherwise it is easy to paste the pot.

3. If there are cooked white sesame seeds at home, it will taste more fragrant when decorated with white sesame seeds after they come out of the pot.

4. Don't over-dry the soup, and the rice is also very fragrant when mixed with the soup.

Ingredients: pork chops, green onions, ginger, rock sugar, star anise, balsamic vinegar, cooking wine, light soy sauce, chicken essence, edible oil.

Steps:1Wash the small chops, chop them into small pieces about 4 cm long, slice the ginger and cut the green onion into sections.

2.Chop the small chops in a pot under cold water, add ginger slices, star anise and cooking wine to a boil over high heat, blanch.

3.Put a little oil in a frying pan and fry the short ribs over medium-low heat until golden brown on the surface.

4.Put oil in the wok, put rock sugar when the oil is warm, melt the rock sugar over medium heat first, use a spatula to break the rock sugar, let the rock sugar be evenly heated, and when the rock sugar is all melted, it will turn into a light golden yellow, turn to low heat when it is a little bubbling, and continue to heat until dark brown.

5.After the rock sugar turns dark brown, put it in the small chops immediately, turn off the heat and fry until the chops are all colored, and then re**.

6.Add hot water to cover the ribs, pour in a little cooking wine, add green onion and ginger, salt and light soy sauce, simmer for 20 minutes, add balsamic vinegar, and continue to simmer over medium heat for about 20 minutes.

7.After the pork ribs are stewed until soft, turn on high heat to reduce the juice, add a little vinegar and chicken essence according to the situation, and then you can remove from the pot.

Tips:

When boiling the sugar color, the time should not be too long, and the seasoning should be poured in time if the color changes slightly, and the small chops should be put in, otherwise it will become a shredded pork rib.

Sweet and sour short ribs. Calorie.

Carbohydrates.

Fat. Protein. Calcium. Iron.

Calorie. Protein.

Stir-fry sweet and sour.

15 minutes Sweet and sour short ribs, a must-have cold dish on Shanghainese New Year's dishes, sweet and sour, delicious and sour. When Shanghainese go to the restaurant, they will definitely order a sweet and sour short rib, how can the prosperous Spring Festival be less sweet. The natural sweet and sour chops in the Spring Festival are also bound to appear, everyone loves and likes them, and they can be called the most popular dishes in the Spring Festival.

Most of the tutorials are to boil the ribs in water and then boil them with spices, which are fried and then added with syrup. What makes a successful sweet and sour chop? I think there are two important keys, one is to look good, it must be shiny and shiny, so that it can be more attractive.

The second is the taste, the specialty of this dish is that it is sweet and sour, don't be stingy with sugar and vinegar.

Ingredients: 3 servings.

300 grams of pork ribs.

Accessories. 10 ml of cooking wine.

Light soy sauce 5 ml.

Zhenjiang balsamic vinegar 15 ml.

1 egg white. 50 grams of palm sugar.

1 teaspoon of salt. Starch to taste.

Oil to taste. Steps:1

Chop the pork ribs into 3 cm long pieces (to make sweet and sour short ribs, the small ribs must be selected beautifully.) Choose the long strips of rib segments and cut them into even small pieces, and keep the long irregular ones for other uses, quack. After the beautiful chop is fried, the bones will be slightly exposed at both ends, which is the most perfect).

Step 2: Add salt and cooking wine and mix well, marinate for half an hour, add egg whites, add starch, a little water, grasp well, and let the chops be coated with a thin layer of pulp (the pulp should be thin, not too thick, otherwise it will be tragic to fry a lump of flour, and a thin layer will be perfect to hang on the ribs).

Step 3 Pour enough oil into the pan, pour more, the actual consumption is not much, it is best to not overshoot the ribs (more oil, the effect of frying will be good, and it will not stick).

Step 4: Heat the oil in the fryer to 7 hot, put in the pork ribs, fry until close to golden brown, remove and drain for later use (fry to a state close to golden brown, I like to eat older ones, you can fry them thoroughly, this depends on personal preference).

Step 5 Put the oil up, put 1 tablespoon of water in the pot, and put in the crushed palm sugar, about 50g, which depends on the taste preference (palm sugar is brought back from my trip to Cambodia, the sugar content is relatively low, if you don't have it, you can replace it with rock sugar or white sugar, about 30g-40g).

Step 6 Slowly heat over low heat, melt the sugar into sugar water, slowly boil until the sugar water becomes a light brown liquid, it is best to choose rock sugar for boiling syrup, the effect of white sugar is poor, and then heat slowly over low heat after melting into a liquid state, and remove excess water (if too much water was put in order to dissolve the rock sugar before).

Step 7Add the fried pork ribs, heat over medium heat, and stir-fry constantly so that the caramel sauce is evenly wrapped on the ribs.

Step 8Add a little light soy sauce and stir-fry a few times.

Step 9: Add balsamic vinegar and stir-fry evenly, the vinegar flavor will dissipate if it takes too long.

Step 10Finally, sprinkle white sesame seeds and serve on a plate.

How should sweet and sour short ribs be cooked? Come and get it

Sweet and sour short ribs are a famous dish with both color and flavor, which belongs to Zhejiang cuisine. The main ingredient is pork ribs, and the main cooking process is stir-fried, the color is bright and oily, and the taste is sweet and sour. Below I will share with you the recipe of sweet and sour short ribs, I hope you like it.

Preparation of ingredients. 500g net pork ribs, 1 tsp refined salt, 3 tbsp sugar, 2 tbsp white vinegar and cooking wine, 1 tbsp sesame oil, appropriate amount of vegetable oil.

Methodological steps. 1.Wash the pork ribs, cut them into 3 cm square pieces, add a little refined salt and mix well, then put them in a hot oil pan to fry them, remove them, put them in a pot of clean water and cook for 5 minutes, remove and drain.

2.Heat a wok on a fire, add water, sugar, refined salt, cooking wine and pork ribs, and bring to a boil over a high fire.

3.Then turn to low heat and burn until ripe and tender, add white vinegar, turn to high heat to collect the thick soup, pour sesame oil, and put it on a plate.

Preparation of ingredients. Pork ribs, green onion, ginger, vegetable oil, cooking wine, sugar, salt, powdered sugar.

Methodological steps. 1.Boil the ribs in water, skim off the bubbling and place the ribs in a bowl.

2.Cut the green onion and ginger into large slices, pat out the syrup, put it in a bowl, add cooking wine and a small amount of salt, and squeeze the green onion and ginger firmly.

3.Pour the chopped green onion and ginger into the basin for the pork ribs, mix well, put on the steamer, and steam over high heat for about 40 minutes until the flesh and bones are separated.

4.Pick out the steamed pork ribs, strain the soup and set aside.

5.Put a large amount of oil in the pan, put in the pork ribs, fry them quickly with high oil temperature, remove them, and put them on oil-blotting paper.

6.Put a little oil in the pot, add enough sugar, fry slowly over low heat, quickly pour in the pork rib soup when the sugar is all melted, cook a little cooking wine and salt, fry the ribs, reduce the juice over high heat until the juice will be dry, cook vinegar, collect the thick soup, put on the slate, and remove the powdered sugar.

Tips: 1.Chop the ribs must be clean and neat, without dross.

2.When frying sugar, be sure to control the heat and don't stir it.

Preparation of ingredients. 350 grams of pork chops, 5 slices of tangerine peel, 1 cluster of rosemary, 1 star anise, 10 ml of Shao wine, 50 grams of lemon vinegar, 10 grams of dark soy sauce, 10 grams of light soy sauce, a little salt, 50 grams of rock sugar, 1 spoon of sesame oil.

Methodological steps. 1.Blanch the pork short ribs, remove the blood foam and add water, pour in soy sauce, rice wine, star anise, it is advisable to cover the small ribs, cover the pot and cook over medium heat for 20 minutes.

2.Open the lid, remove the star anise, add the tangerine peel and rosemary, stir-fry a few times, and cook on high heat for 7-8 minutes.

3.Taste, if the taste is not enough, add salt, pour in lemon vinegar, rock sugar, sesame oil, adjust to the maximum heat and keep stir-frying, so that the small chops are colored, stir-fry evenly until the juice is almost done, you can get out of the pot.

Ingredients: 300 grams of pork ribs.

Excipients: 10 grams of oil, 2 grams of salt, 5 grams of green onions, 4 grams of ginger, 5 grams of garlic, 6 grams of oyster sauce, 5 grams of light soy sauce, 20 grams of tomato paste, 8 grams of sugar, 20 grams of water starch, 2 grams of white sesame seeds, 4 grams of rice vinegar.

Steps: 1. Cook the pork ribs in a pot under cold water until the water boils, remove them and rinse them with warm water.

2. Put it in a basin, add green onions, ginger, garlic, oyster sauce, light soy sauce and grasp well, and marinate the dry tomb for 15 minutes.

3. Steam for 50 minutes.

4. Then pour oil into the pan, put the ribs in, and fry until the surface is golden brown.

5. Leave the bottom oil in the pot, twist it to low heat, add the tomato sauce and sugar, and quickly mix the sauce.

6. Pour in the fried pork ribs, mix evenly, let the sauce coat, and then drizzle with a little rice vinegar.

7. Add an appropriate amount of salt.

8. Finally, pour in the water starch to thicken. Remove from the pan and sprinkle with white sesame seeds.

9. Finished product drawing: