Ask for it, the method of sweet and sour pork ribs, and the method of braised pork ribs. 30

The sweet and sour pork ribs are prepared as follows:Ingredients: 400g pork ribs, 400g pineapple, half a green pepper, 1 red pepper, half an onion, 20g oil, 50g tomato paste, a little salt, 15g sugar.

1. Wash and drain the pork ribs, prepare some shallots, and leave them out.

2. Cut the red pepper, green pepper and onion into cubes, and cut the green onion into white sections.

3. Remove the core of the pineapple and cut into small pieces.

4. Put 8 grams of oil in a pot, pour in green and red peppers, onions, and green onions, and stir-fry for a while.

5. Add 12 grams of oil, pour in the pork ribs and spread out, and fry on one side.

6. Turn golden brown and fry on the other side.

7. Add 280 grams of water after both sides are golden brown, cover and simmer over medium-high heat.

8. When the water is almost dry, add tomato paste, sugar, a little salt, and stir-fry over high heat until the water is dry.

9. Pour in the pineapple and stir-fry, at this time the pineapple will seep out of the water, and fry until the water evaporates, with a caramel flavor.

10. Pour in green and red peppers, onions, and green onions, and stir-fry evenly before serving.

The steps for sweet and sour pork ribs are as follows:Ingredients: 400g pork ribs, 200 pineapples, 1 tomato, 50g eggs, 2 tsp flour, 2 tsp tomato paste, 2 tsp sugar.

1. Wash the pork ribs and beat the eggs and flour evenly.

2. Wrap the eggs and flour in a row and fry them in oil until golden brown.

3. Pour tomato sauce and sugar into another pot of cold oil in the loose spine shed, and put more sugar if you like to eat sugar.

4. Pour in the pre-fried pork ribs and stir-fry evenly, reduce the juice to make the pork ribs more flavorful.

5. Finally, pour in the pineapple and wild limb tomatoes, stir-fry evenly and then get out of the pot.

6. If the pineapple is not rushed, it should be cooked too badly, and it will be more delicious to keep it refreshing.

1. Ingredients: 400 grams of pork ribs. 25 grams of cooked sesame seeds.

2 grams of salt, 2 grams of Sichuan pepper, 15 grams of rice 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. Chop the pork ribs into knots about 5 cm long, put the water in boiling water, remove them and put them in a steaming basin, add salt, peppercorns, 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 fire, heat the oil to 180 Put 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 get out of the pot, pour sesame oil, put it on the plate to cool, remove the sesame seeds and mix well.

2. Basic ingredients: 500 grams of ribs, 1 chives, 1 piece of ginger, 2 cloves of garlic, appropriate amount of starch, 500 grams of cooking oil (actual consumption of 45 grams), 1 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 2 teaspoons of refined salt, 1 tablespoon of sugar (brown sugar), 1 2 teaspoons of monosodium glutamate. Blanch 500 grams of small chops and cook for 30 minutes, the broth can be used to cook the noodles, don't pour them out.

Marinate for 20 minutes with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar). Take out, wash and control the water for later use, fry until golden, don't put too much oil, you can save fuel, as long as you turn over and be diligent. Put the water in the pot for the pork ribs and marinate the pork ribs (boldly put sugar, three tablespoons, don't be afraid of more).

Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt to taste. Simmer on low heat for 10 minutes to reduce the juice, add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out. Sprinkle green onion and sesame seeds and a little MSG out of the pot.

3. Ingredients: 500 grams of pork short ribs, 100 ml of vegetable oil, 3 grams of salt, 2 tablespoons of cooking wine, 2 tablespoons of balsamic vinegar, 1 tablespoon of dark soy sauce, 50 grams of sugar (brown sugar), 1 tablespoon of light soy sauce, 1 tablespoon of chicken essence, 50 grams of brown sugar, 2 grams of sesame seeds, cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, stir well, and marinate for 20 minutes. 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.

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. 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.

Pork ribs with cooking wine, salted, cooked in a pressure cooker, hot pan into the oil to add tomato paste, sugar, add a small amount of water, boil for a while, put in the ribs, quickly stir-fry, thicken with water starch, add monosodium glutamate, this is simple, the effect is the same.

The first one is sweet and sour pork ribs with tomatoes.

Ingredients: 600 grams of pork ribs.

Ingredient; 1 egg yolk, tomato paste, cornstarch.

Seasoning: salt, sugar, cooking wine, soy sauce.

Method: 1. Wash the pork ribs, drain the water, add salt, sugar, soy sauce, cooking wine, and a little cornstarch and marinate for about 30 minutes Add the egg yolk to the marinated pork ribs, mix well and set aside. Stir-fry some tomato sauce at this time.

2 Evenly mix the pork ribs with cornstarch for later use Put oil in a hot pan, and put the cooked cornstarch pork ribs into the oil pan for frying.

6. Wait until the pork ribs are fried until the surface is golden, and they are almost cooked. If you are afraid that it is not cooked, you can use chopsticks to insert it and pass through it to prove that it is ripe.

7. Pour the boiled tomato juice into the golden pork ribs and stir-fry a few times, then you can get out of the pot.

There is also a sweet and sour pork rib.

1. Blanch 500 grams of small ribs, cook for 30 minutes, then marinate for 20 minutes with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce (steamed fish soy sauce is better), half a tablespoon of dark soy sauce, and 2 tablespoons of balsamic vinegar.

2 Remove and wash to control the water Then fry it to golden brown, don't put too much oil, you can save fuel, as long as you turn over diligently.

3 Put the pork ribs in a pot, marinate the water for the pork ribs Bring half a bowl of broth to a boil over high heat, add half a teaspoon of salt to taste.

4 Simmer on low heat for ten minutes to collect the juice on high heat, (the link of high heat to collect the juice must be stirred constantly, the soup is very thick, be careful not to be confused!) Add a tablespoon of balsamic vinegar at the end of the juice and the sweet and sour taste will come out.

5. Sprinkle chopped green onion and sesame seeds and a little MSG in the pan.

I have a relatively simple method, first stir-fry the ribs, add a little salt, ginger and garlic to fry together, and when it is 6 minutes cooked, pour in the tomato sauce, mix evenly, put it in an iron plate and steam it for 15 minutes.

Ingredients: 1 rib, 2 tablespoons each of white vinegar, sugar, soy sauce (dark soy sauce) (porcelain kind).

Method: 1. Cut the ribs into small pieces and marinate them slightly with a little salt.

2. Put the white vinegar, sugar, and soy sauce in a bowl and mix well for later use.

3. Turn on the fire, heat the pot red, put the oil, put the marinated ribs into the pot, stir-fry, fry until the meat turns white, and pour all the seasonings into the pot (the sugar may not be fully dissolved and stick to the bowl, you can use the bowl to add some cold water and pour it into the pot.) Then turn off the heat, cover the pot and simmer slowly.

4. Simmer until the juice is harvested and the sauce is colored, and it is ready to be served.

Sweet and sour, very appetizing.

1. Wash half a catty of pork chops and put them in the pot.

2. Use a small bowl to stir three tablespoons of soy sauce, one tablespoon of vinegar, one teaspoon of cooking wine, one teaspoon of magic kitchen broth, and five pieces of Taikoo rock sugar and pour them on the ribs, then add the water that covers the ribs, boil over high heat, change to low heat and simmer until the soup is dry, and mix the pork ribs with the sauce at the bottom of the pot to get out of the pot.

It may be the effect of vinegar, the pork ribs that have not been marinated are directly put into the pot and simmered after being very smooth, and the rock sugar is added at the beginning, which not only plays a role in seasoning and coloring, but also makes the bottom of the pot produce a layer of sugar char, forming a burnt taste, but pay attention to grasp the heat, turn off the heat and stir as soon as the juice is dry, otherwise it will not be sugar charred but pot charred.

Note: The ratio of soy sauce, vinegar and sugar may vary according to personal taste.

Ingredients. 450 grams of pork ribs and peppers to taste.

Accessories. 30ml of white vinegar 20g of sugar.

Tomato pulp 30ml ginger 3 slices.

2 cloves of garlic and 1 teaspoon of salt.

15ml light soy sauce, 3 tbsp corn starch.

Steps to prepare sweet and sour pork ribs.

1.Rinse the pork ribs with blood, cut them and drain them, and marinate them with salt, light soy sauce, ginger, garlic and cornstarch for more than 1 hour;

2.Glue a layer of cornstarch on the ribs before putting it in the pan, and shake off the excess cornstarch before putting it out of the pan;

3.Put oil in a small milk pot, cook until hot, put the sticky cornstarch pork ribs in it, and fry it on high heat for 1 minute;

4.Turn the torch to low and fry it, and finally turn on the high heat and fry it for half a minute to force out the oil;

5.Scoop up the ribs, drain the oil and let cool;

6.Put sugar, white vinegar and tomato paste together in a pot, add 2 tablespoons of water, and cook into a thick sweet and sour sauce;

7.Put the cooled ribs in the pan;

8.Add bell peppers (bell peppers are blanched in boiling water first), stir-fry evenly, and put each piece of pork ribs on the sweet and sour sauce;