How to cook sweet and sour pork ribs? Household consumption

Ingredients: 250 grams of pork ribs. One egg. 100 grams of flour. 30 grams of cornstarch.

Chop the pork ribs into small pieces and marinate them in salt, monosodium glutamate and rice wine for half an hour.

Add the eggs again. Add a small amount of water and mix well.

Pour in the flour and starch and mix well.

Put vegetable oil in a wok and heat it.

Put in the mixed pork ribs and fry them over low heat until golden brown on the outside.

Put a small amount of water in the wok, add sugar, white vinegar, tomato paste, simmer over low heat until there are fine shreds in the wok spoon, pour in the pork ribs and mix evenly.

Huh!!Next, you can slowly taste the sweet and sour deliciousness"Sweet and sour pork ribs"Finish.

There is no need to talk about the above few such detailed explanations. Huh!!

The easiest way to make sweet and sour pork ribs;

1。First prepare ribs with a little fat (I don't think the whole thin ones are as delicious as this), and you can prepare as many as you want, but you can ask the butcher to chop them for you;

2。Add water and salt to the pork ribs and cook until they are eight ripe, and if the time is sufficient, they can be cooked with a rice burger;

3。Take out the pork ribs (soup for later use), drain them and put them in the oil pan (don't have too much oil, because the fried pork ribs will also produce oil) and stir-fry, first pour in the rice wine and fry the wine, then add soy sauce to fry the sauce, and then pour the soup into the pot, don't pour too much at a time, fry again, pour and fry a few more times, and fry until the juice is half dry, add sugar water and vinegar that suit your taste, and fry until the juice is fast dry.

Precautions:1. Rice wine soy sauce can be put more to color. The soy sauce must be put a little later, and don't fry it for too long, because it is easy to paste the pot, and you must not put MSG;

2。Be sure to stir-fry more, so that the color of the pork ribs will be uniform and good-looking;

3。This method is characterized by its simplicity and taste. Also, the extra soup can also be cooked into side dishes, and you can drink it directly with a sprinkle of chopped green onions, which is really a lot of money.

Homemade sweet and sour pork rib ingredients.

700 grams of pork ribs, sliced ginger, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water (I use KFC vegetable spoon as the standard) A small spoon of starch, **I cooked it myself, the thick juice is delicious!!

Method. 1. Put water in the pot, put the pork ribs and ginger slices into the pot under cold water, boil the water for another 3-5 minutes, cook until the ribs change color, remove them, and control the moisture;

2. To make the sauce, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water (stir until the sugar melts); But you only need to adjust the amount of ribs you use according to the ratio of 12345;

3. Use a small bowl and add a small spoon of starch and some water;

4. Put the wok on the heat, pour in an appropriate amount of oil, pour in the pork ribs after the oil is hot, stir-fry slowly over low heat, and fry until the surface of the ribs is golden brown;

5. After the ribs are stir-fried, pour in the sauce, do not pass the ribs, collect the juice over high heat, pour in the starch that was adjusted with water before the juice is almost closed, and then continue to collect the juice, the juice is almost dry, you can turn off the heat and start the pot.

IntroductionThe characteristics of this dish: ruddy color, sweet and sour. Suitable for people: It can be eaten by the general public.

Material. 500g pork ribs, green onion, ginger, soy sauce, vinegar, sugar, cooking wine, a little cooked white sesame seeds.

Method. 1. Wash and drain the pork ribs, cut them into small pieces and set aside.

2. Add cooking wine, green onions, and ginger slices to a boil in a pot with enough water, blanch the pork ribs, remove them, and rinse them again for later use.

3. Put the pork ribs in a steamer and steam them over high heat for 30 minutes.

4. Mix 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar and a little steamed pork ribs into a sauce for later use.

5. Heat an appropriate amount of oil on the fire, pour in the pork ribs and stir-fry over low heat.

6. When the surface of the ribs is light golden brown, you can drain the oil.

7. Pour the mixed sauce into the pot from another pot and pour in the pork ribs.

8. After boiling over high heat, turn to low heat and slowly let it simmer until it tastes. When the soup is about to dry, turn on the high heat to dry, and then cook some vinegar before leaving the pot, and stir well.

9. Put the pork ribs on a plate and sprinkle them with cooked white sesame seeds to garnish.

Tips. 1. Steaming first and then frying can make the ribs crispy on the outside and tender on the inside.

2. Be sure to keep stir-frying the juice to avoid sticking to the pot.

1.Cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon light soy sauce, 1 tablespoon 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 (if there is broth), bring to a boil, then add white 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.

1.First, add the washed pork ribs to soy sauce, sweet potato powder, cooking wine, pepper, and salt and marinate for 15 minutes to taste.

3.Drain the fried pork ribs and set aside, leave a little oil in the pan, add minced ginger and minced garlic to stir-fry until fragrant.

4.Pour in the fried pork ribs and stir-fry quickly, and pour in the prepared sweet and sour sauce.

5.Stir-fry quickly until the sauce wraps the ribs, add chopped green onions, and sprinkle with a little white sesame seeds to garnish.

1.Cut the pork ribs into small pieces, add an appropriate amount of water, ginger slices, and cooking wine and put them in a pressure cooker for about 10 minutes.

2.Remove the pressed ribs and set aside.

3.Put an appropriate amount of base oil in the pan.

4.Put the ribs in and stir-fry them first.

5.Prepare sweet and sour sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 3 tablespoons of vinegar, 4 tablespoons of soy sauce, 5 tablespoons of water.

6.Pour the sweet and sour sauce from step 5 into the pot and stir-fry until the soup is exhausted.

Main material: pork chops.

Seasoning: salt, green onion, ginger, cooking wine, light soy sauce, old vinegar, rice vinegar, sugar.

Method: 1. Cut the ribs into 4cm long pieces, put them in a large bowl, add cooking wine, stir in 1 tablespoon light soy sauce, cover with a lid, or plastic wrap, and marinate for 20 minutes;

2. Peel and cut the ginger into slices, and cut the green onion into sections for later use;

3. Pour oil into a non-stick pan (twice as much as usual for stir-frying), heat over high heat, change to medium heat when the oil is hot, pour in the pork ribs, fry them with chopsticks while flipping, fry until the ribs are cooked, and the color is light brown, then remove the ribs;

4. Pour a little oil into the pot, heat over high heat, put the ginger slices and green onions into the stir-fry to bring out the fragrance, put in the pork ribs, add the remaining 2 tablespoons of light soy sauce, dark soy sauce, add boiling water to cover the surface of the pork ribs;

5. Pour in rice vinegar and sugar, stir well, cover and simmer over low heat for 30 minutes;

6. After 30 minutes, the soup in the pot gradually decreases, taste salty at this time, if it is not salty enough, add salt and stir well;

7. Then, change to high heat to collect the soup, and wait for the soup to be viscous and wrap it on the pork ribs;

8. If you want this dish to look better, you can sprinkle some cooked white sesame seeds to decorate.

Ingredients: 1 kg of pork ribs, 15 grams of ginger, a little cooking wine for blanching, 2 spoons of aged vinegar, 2 spoons of light soy sauce

20 grams + 10 grams of rock sugar, Sichuan pepper, bay leaves, star anise, lettuce for garnish, a little white sesame seeds.

Step 1) Prepare the ingredients and wash the ribs;

2) Put cold water and pork ribs in a clay pot, pour in cooking wine and ginger slices, boil over high heat, blanch;

3) Use a dense mesh sieve to skim off the blood foam;

4) Remove the pork ribs and wash them to control the moisture;

5) After the pot is hot, add ginger slices and stir-fry until fragrant.

6) Turn down the heat and add 20 grams of rock sugar to fry until the sugar is colored;

7) Add the pork ribs and stir-fry until they are beautifully colored;

8) Pour in boiling water, add spices, and bring the ribs to a boil;

9) Cover and simmer over low heat for about 30 minutes;

10) When simmering to half the time, add 10 grams of rock sugar and continue;

11) At this time, use 2 tablespoons of aged vinegar and 2 tablespoons of light soy sauce, a little water starch to adjust 1 sauce;

12) When the pork ribs are simmered until about the same, turn up the heat, pour in the sauce, stir-fry evenly, turn off the heat, and you're done;

13) Use a few lettuce leaves on the bottom, sprinkle with a little white sesame seeds, and the sweet and sour pork ribs are ready.

Tips: When blanching pork ribs, boil them with cold water and pork ribs, so that the pork ribs will taste more fragrant. Stir-fry the sugar color and stir-fry slowly over low heat.

Ingredients: A little cooking wine, a little ginger, 800 grams of ribs, a little green onion, a little light soy sauce

A little dark soy sauce, an appropriate amount of balsamic vinegar, an appropriate amount of sugar, a little salt, and a little white sesame seeds.

Steps: Prepare fresh pork ribs and wash them;

Bring the water to a boil in a pot, blanch the pork ribs and remove them;

After blanching, wash the ribs with water and set aside;

Add an appropriate amount of cooking oil to the wok, add ginger slices and green onions, pour in the pork ribs and stir-fry together, the heat is not too high, medium heat can be;

After about 6 or 7 minutes of sautéing on medium heat, the meat of the pork ribs begins to turn a little yellow;

Add an appropriate amount of cooking wine, a little dark soy sauce, light soy sauce, sugar, salt, (do not add water at this time) and continue to stir-fry for a while;

Then add an appropriate amount of water, the water should completely cover the ribs, boil on high heat for a few minutes, turn to low heat and simmer for about 40 minutes, and immediately collect the marinade;

Then turn on the high heat to collect the marinade, people can't leave when collecting the marinade, you need to stir-fry the ribs a little, so as not to paste the pot;

The marinade is almost collected (it doesn't need to be dried all up, a little marinade should be left), and the color of the ribs has become brighter, and it's okay;

Turn off the heat, remove from the pot, the sweet and sour pork ribs are ready, and serve on a plate;

Finally, sprinkle with a little chopped green onion and a little white sesame seeds.

Tips: When stir-frying pork ribs, don't add too much dark soy sauce, because at the end add sugar and balsamic vinegar to collect the marinade, these two cracked seeds can play a role in coloring;

Finally, the sweet and sour added when collecting the marinade is the key, according to the number of ribs to decide how much to add, friends who have never done it, you can add seasoning and taste the taste. Do it a few more times and you'll be able to master the technique.

Ingredients needed: 500 grams of pork ribs.

Appropriate amount of green onion, ginger and garlic.

1 tablespoon cooking wine.

1 egg white.

Salt to taste. Cornstarch to taste.

Vegetable oil to taste.

Sweet and sour sauce: 60 grams of sugar.

Vinegar 50 g.

Light soy sauce 50 grams.

100 grams of water.

Salt to taste. Ginger to taste.

Steps: Prepare the ribs: Wash the ribs, blot the water with kitchen paper and cut into small pieces. Add a small amount of round salt, cooking wine and egg whites, mix well, then add an appropriate amount of cornstarch, mix well and marinate for about 15 minutes.

Fry the pork ribs: Heat the pan with cold oil, put the ribs one by one and fry them until golden brown, then remove the oil and set aside.

To make the sweet and sour sauce: Combine the sugar, vinegar, light soy sauce, water, salt and ginger slices, put them in a pot, bring to a boil over high heat, reduce the heat to low and cook for about 5 minutes until the juice is thick, remove the ginger slices and set aside.

Stir-fried sweet and sour pork ribs: Put the pre-fried pork ribs into the pot, add the cooked sweet and sour sauce, stir-fry evenly, add green onions, ginger and garlic and stir-fry until fragrant.

Finally, serve the sweet and sour pork ribs on a plate and garnish with chopped green onions or sesame seeds. The sweet and sour pork ribs made by this are golden in color and crispy in texture, with a sweet and crispy sweet and sour flavor on the outside, which is very delicious.

Sweet and sour pork ribsThe most authentic sweet and sour pork ribs, the outside is sweet and sour on the outside, the inside is tender and salty, the meat is delicious and crispy, even the bones are rich soup, the taste is sweet and sour appetizing, not greasy or greasy, follow me to learn it!

Ingredients: Ribs: 500 grams.

Cooking wine: 1 tablespoon.

Light soy sauce: 2 scoops.

White vinegar: 3 tablespoons.

Star anise: 1 pc.

<> first step: cut the ribs into small pieces, (Generally, when buying ribs, the seller will help cut them, so don't worry about this!) Boil a pot of water and put the ribs in it to remove the blood and fishy smell without blanching for too long.

Step 2: Remove the ribs and drain the water.

Step 3: Pour a little oil into the pan and stir-fry the ribs.

Step 4: Add 1 tablespoon of cooking wine.

Step 5: Add 2 scoops of light soy sauce.

Step 6: Add white vinegar and rock sugar.

Step 7: Add boiling water, almost past the ribs. Add a star anise and continue to simmer, you will smell the fragrance wafting out, and the guy will simmer for about half an hour.

Step 8: When the water in the pot is simmered until one-third of the water is left, turn on the high heat to reduce the juice, and keep stir-frying when collecting the juice to avoid sticking to the pan.

Step 9: Stir-fry for a minute or two, add a teaspoon of salt, and add a little dark soy sauce to adjust the color.

Ingredients: pork chops, dark soy sauce, light soy sauce, salt, sugar, vinegar, ginger, star anise, cooking wine, white sesame seeds, chives, carrots, rape moss. Steps:

Step 1: Prepare the ingredients: pork short ribs, dark soy sauce, light soy sauce, salt, sugar, vinegar, oil, ginger, star anise, white sesame, shallots, cooking wine, carrots, rape moss (not full picture).

Step 2, step 1: Blanch the pork ribs in front of the pig (key points: blanch the small ribs under cold water, do not cover the pot lid when blanching, do not add salt, and put cooking wine directly in the pot to remove the smell.) In order to save time, add an appropriate amount of water to the pressure cooker and boil it for later use.

Step 3, step 2: Put the blanched short ribs, ginger slices, and star anise into the pressure cooker, press the pot on high heat for 9 minutes, take the pot to the faucet, and pour water over the pressure cooker to relieve the pressure (point: no salt is needed in the pot).

Step 4, Step 3: Remove the ribs, drain them, then put them in a small basin to cool, spread them on the ribs with a little salt and dark soy sauce, and marinate the ribs for 20 minutes (put less salt, don't be salty).

Step 5 and Step 4: Wash the marinated pork ribs with water, drain them and set aside (in case the old soy sauce pan affects the taste when frying the pork ribs in the oil pan).

Step 6, Step 5Put a little oil in the pot, fry the ribs on both sides over low heat, and put the ribs out of the pot after frying (look at the pot at the moment, pay attention not to paste the pot).

Step 7, step 6: Put a small bowl of pork rib soup in the wok, then add the mixed sauce and boil for 1 minute (a spoonful of sugar, a spoonful of raw oil, and a little water), then put the fried pork ribs into the pot, simmer for 10 minutes, add half a spoon of vinegar and simmer for 1 minute, and reduce the soup on high heat.

Step 8, Step 7: Sweet and sour pork ribs out of the pot, put on a plate, sprinkle with white sesame seeds and chives, and the sweet and sour pork ribs with rich flavor are ready.