How to make sweet and sour pork rib noodles, how to make sweet and sour pork ribs with flour

Sweet and sour pork rib noodles】 [Ingredients] pork ribs, eggs, noodles, side dishes (lettuce and crushed seaweed I use), light soy sauce, dark soy sauce, salt, white wine, honey, aged vinegar, ginger, a thick soup treasure, thin salt light soy sauce, garlic, some chili peppers, sesame seeds (can also be omitted).

Method] 1Sweet and sour pork ribs. Wash the pork ribs, marinate them with light soy sauce + dark soy sauce (this can be a little more, for coloring) + salt + white wine, at least one hour or more, so that the saltiness is more flavorful, but the saltiness will be high, and then the honey should be added a little more, and rock sugar can also be used.

2.After the ribs are marinated, heat the oil pan, first put the ginger slices and fry until fragrant, then put in the ribs and stir-fry a few times, then put in the water that can not pass the ribs, put honey or rock sugar in the water, after the water boils, cover the lid and simmer for about 40 minutes, open the lid and put in the aged vinegar, put in the aged vinegar and cover the lid and simmer for about 15 minutes, open the lid to turn the heat to the maximum, keep turning the ribs, slowly, add sugar and cook it into a pulp, if you cook it directly, you can stir-fry until the juice is basically dry, but today I want to make noodles, So leave a little juice behind.

3.Leave a small bowl of sweet and sour sauce to be useful later. 4.Sweet and sour pork ribs. Finish!

5.Here comes the face. Cook a soft-boiled egg, that is, put the egg in cold water, boil the water for another 5 minutes, it is the perfect soft-boiled egg, then chop the garlic and chili, put a little salt in the hot oil pan, stir-fry the garlic and chili pepper until fragrant, and set aside.

6.Kuaishou base soup, a thick soup treasure + a little thin salt light soy sauce (the greens are cooked in the base soup, so that the greens will not be light and tasteless).

7.Put the noodles in a bowl, put soft-boiled eggs and sweet and sour pork ribs on top, pour the sweet and sour sauce left before on the ribs and sprinkle cooked sesame seeds, put the side dishes, scoop the base soup in, and then pour the garlic chili oil that has just been fried, ahhahahahaha, you can disdain the rice at all!! How to cook sesame seeds, I have already sent this before, nag again, don't put oil, put sesame seeds directly in the pot, slowly roast them over low heat, pick them up and smell the fragrance, don't eat raw sesame seeds and be careful to diarrhea)

How do you make sweet and sour pork ribs delicious? Pork ribs in a pot under cold water, add ginger star anise cooking wine, boil out and remove the end, fry the pork ribs in hot oil and fry the pork ribs in hot oil, put rock sugar in the hot oil, fry until the jujube is red, add two spoons of light soy sauce and salt, simmer for 20 minutes on low heat, add three spoons of vinegar and three spoons of sugar, reduce the juice over high heat, and sprinkle some black sesame seeds to bake.

Zero failures and high rise ribs! 1 wine, 2 vinegar, 3 sugar, 4 pumps, 5 water, remember this secret, how many ribs you make is not enough to eat.

Lazy zero failure sweet and sour pork ribs] is not greasy or greasy, you can eat one more bowl of rice, try it!

Sweet and sour pork ribs that are a must-have for lazy people to learn quickly.

How to cook sweet and sour pork ribs? Cut the pork ribs into pieces, pour them into the pot, then add the green onion and ginger and put the cooking wine over, put rock sugar in the pot, fry over low heat to bring out the color, and then put in the pork ribs seasoning old vinegar.

Blanch the pork ribs with water, stir-fry the sugar color with rock sugar, add the pork ribs and stir-fry, add the green onion, ginger, star anise, peppercorns, cooking wine, oyster sauce, light soy sauce, dark soy sauce, sweet and sour.

Cut the pork ribs into small pieces, pot under cold water, add green onions, ginger and cinnamon to dark soy sauce to adjust the color, bring to a boil over high heat, simmer over medium heat for 40 minutes, and reduce the juice.

Sweet and sour pork ribs, delicious and delicious.

Soak the pork ribs with salt and cooking wine for 10 minutes. Beat the eggs and pour in the ribs. Add an appropriate amount of starch and flour to grasp evenly. Then fill a small bowl with some flour and coat the ribs in a layer of flour. Fry in a hot oil pan for 7 and fry until golden brown.

Leave the bottom oil, pour in the sweet and sour juice mixed with sugar, vinegar and warm boiled water and bring to a boil. Then pour in the tomato sauce and stir-fry constantly. Then put the fried pork ribs into the pot and stir-fry until the sauce is evenly coated, and finally the water starch is not out of the pot and put on the plate.

Open the eyes and stare at the imitation of cooked sesame seeds.

Sweet and sour pork ribs precautions:

Generally speaking, pork is served on pork ribs, and pork cannot be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. And after eating pork, it is not suitable to drink a lot of tea.

Do not rinse with hot water when cleaning pork ribs, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

First, marinate the ribs slightly, pour in a small amount of flour and add some water to give the ribs a layer of wet flour. Then, heat the oil pan, put the pork ribs into the pan and fry them until golden brown.

Then store the oil in the pot, leave a small amount of oil in the pot, add chopped green onions, stir-fry minced ginger, add an appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pour in the pork ribs, boil and cook over slow heat until the soup is thick, the ribs are cooked, and it is OK.

Sweet and sour spare ribs are a representative of sweet and sour flavors. It uses fresh pork chops as the main ingredient, the meat is fresh and tender, and the finished dish is red and bright and oily.

The materials used in Shanghai cuisine are simple, focusing on the sweet and sour taste, which also uses tomato sauce, which is also the characteristic of Shanghai cuisine. Sichuan cuisine makes sweet and sour pork ribs, and pays attention to the combination of pork rib selection and sweet, salt and sour.

The method is as follows: Cuisine: Su cuisine.

Ingredients: 500g pork ribs, soy sauce, brown sugar (or sugar), red vinegar, green onion, ginger, vegetable oil, etc.

Preparation: One pound of small pork ribs, chop into small pieces of three or four centimeters square, wash and boil water to remove the blood foam, then wash, drain the water, and marinate with cooking wine, fine salt, cornstarch, pepper and monosodium glutamate. Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour), mix into a uniform flour paste, and add a small amount of fine salt to the flour paste.

Preparation: After the oil pan is boiled over medium heat, use bamboo chopsticks to roll the marinated small pork ribs in the batter and wrap them in the lake, quickly fry them in the hot oil until golden brown, and drain the oil with a colander spoon. After the pot is washed, add a small amount of oil, put in two cloves of garlic slices, two cloves of ginger slices and stir slightly, add a small half bowl of soy sauce and vinegar to mix the sauce (the ratio of soy sauce and vinegar is about 2:

1), and add a small spoon of white sugar, after burning evenly, add the fried small pork ribs to collect the juice (you can add a small amount of cornstarch to thicken the juice), and sprinkle chopped green onions when serving.