How do you make sweet and sour pork ribs? How do you cook sweet and sour pork ribs?

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.

Ingredients: appropriate amount of short ribs, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar (can also be replaced with rock sugar to make the color more attractive), 4 tablespoons vinegar, 5 tablespoons water, 2 garlic, appropriate amount of green onion, ginger slices, 1 teaspoon salt (optional, optional).

Method:1Fill the soup pot with water Small ribs into the pot ** After boiling, skim off the foam and blood foam Put the green onions, ginger slices, garlic Turn to low heat and simmer for 30-60 minutes After the pork ribs are cooked, remove the water.

2.Sauce: 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, salt, pepper, pepper, etc

Wok** Pour in an appropriate amount of oil After the oil is hot, pour in the ribs Stir-fry slowly over low heat, until the surface of the ribs is a faint golden brown Pour in the sauce just adjusted, the sauce should be just over the ribs After boiling on high heat, turn to low heat and slowly let it simmer until it is flavorful When the soup is about to dry, turn on high heat to dry, and then cook some vinegar before leaving the pot, and stir well to serve.

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!

Pork ribs 500g

Cooking wine 1 tablespoon.

Light soy sauce 1 tablespoon.

1/2 tablespoon dark soy sauce.

Balsamic vinegar 3 tablespoons divided into two parts.

Three tablespoons of sugar.

1/2 teaspoon of salt.

MSG 1/2 teaspoon.

Sesame seeds 1/2 teaspoon.

1 Blanch 500g of pork ribs and cook for 30 minutes.

2Marinate for 20 minutes with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and 2 tablespoons of balsamic vinegar (not white vinegar).

3. Take out, wash, control the water and set aside, fry it to golden brown, don't put too much oil, you can save fuel, as long as you turn over diligently.

4 pots of pork ribs, marinated pork ribs water, three tablespoons of sugar (bold 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.

5. Simmer on low heat for ten minutes, reduce the juice on high heat, add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out.

6. Sprinkle chopped green onions, sesame seeds, and a little MSG out of the pot.

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.

Ingredients: 200g small ribs, appropriate amount of green onion and ginger, about 30 rock sugar, 2 tablespoons of Zhenjiang balsamic vinegar, a little cooking wine, a small spoon of salt, 1 teaspoon of light soy sauce

Method:1Soak in water for about half an hour to remove the blood, wash it off and dry it off.

2.Put a little oil in a pan and fry the short ribs over medium-low heat until the surface is golden brown and remove them.

3.Then remove from another pan, add a little oil, and when the oil is warm, add the rock sugar.

4.First, melt the rock sugar over medium heat, and then use a spatula to break the rock sugar to heat it evenly.

5.When all the rock sugar is melted, turn it to light golden brown and bubble a little, turn the heat to low and continue to heat until dark brown.

6.After the rock sugar turns dark brown, immediately put in the pork ribs, turn off the heat and fry until the ribs are all colored, and then re**.

7.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.

8.After the pork ribs are stewed until soft, turn on high heat to reduce the juice, and finally taste the taste when the juice is about to dry, add a little vinegar according to the situation, and then you can get out of the pot.

Ingredients: 500g pork ribs, 3 plums, 2 tablespoons of cooking wine, tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 30g of rock sugar, 5 slices of ginger, 1 teaspoon of chopped green onion, 1 teaspoon of cooked white sesame seeds.

1. Chop the ribs into 3cm long pieces.

2. 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.

3. 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.

4. Remove from the oil pan, pour in the crushed rock sugar, and heat over medium heat until the rock sugar melts and is golden brown.

5. Pour in the pork ribs and stir-fry quickly to color.

6. Pour the sauce into the pot with the plum, bring to a boil over high heat, cover the pot, turn to low heat and simmer for about 30 minutes.

7. After the pork ribs are soft, open the lid and turn to high heat to reduce the juice, and cook a few drops of vinegar before cooking.

8. Sprinkle with white sesame seeds and stir well, then sprinkle with chopped green onions.

Tips: Because there are few seasonings, the pork ribs should be fully removed from the odor, and boiling them in cold water can remove the blood foam to the greatest extent. If you have time, you can soak the ribs in clean water for a few hours beforehand to remove the blood.

The plum is very salty, so you don't need to add extra salt. You can also switch to Japanese-style sour plums, but don't use overly sweet plum preserves. If you don't use plums, increase the amount of light soy sauce, vinegar and sugar.

When frying the sugar color, you should pay close attention not to burn, and the color of the finished product will be significantly deepened when the juice is finally collected, so at this moment, the sugar color only needs to reach golden yellow.

The success or failure of this dish lies in the last 1 minute, and it is necessary to patiently drain the soup completely to be considered successful. The criterion is that the soup in the final pot is bubbling like a fried sugar, completely adhered to the ribs, without any excess water, and slightly drawn. The last half minute is to be careful not to burn.

Acetic acid will evaporate during heating, so adding a few drops of vinegar before cooking can enhance the sourness.