How to make sweet and sour pork ribs, sweet and sour fish, ancient meat, pot wrapped meat, etc

Sweet and sour pork ribs. Material.

500 grams of small chops, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 3 tablespoons of balsamic vinegar in two parts, 3 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sesame seeds

Method. 1. Blanch 500 grams of small chops, cook for 30 minutes, the broth can be used to cook noodles, don't pour it out.

2. Marinate 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) for 20 minutes.

3. Take out, wash and control the water for later use, fry it to golden brown, don't put too much oil, you can save fuel, as long as you turn over and be diligent.

4. Put the pork ribs in the pot, marinate the pork ribs in water, and three tablespoons of sugar (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.

5. Simmer on low heat for ten minutes to reduce the juice on high heat, and 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 onion and sesame seeds and a little MSG on the pot.

Tips: 1. How to be crispy on the outside and tender on the inside - cook for 30 minutes, so that the heat is fried until the outside is browned, and the outside is crispy and the inside is tender. If you fry raw pork ribs directly, it is easy to get old.

2. Why do you want to marinate, because the hot oil in the hot pan quickly seals the appearance of the meat, and it is not easy to absorb it when making sweet and sour sauce, and there is a fishy smell in the ribs.

3. How do you fry ribs? - The fire is slamming, anyway, it has been cooked for thirty minutes, and it is early, so just make sure that the outside is crispy.

Sweet and sour fish. Material.

1 fresh fish, 1 4 onions, 1 4 green peppers, 1 4 red bell peppers, 1 4 yellow bell peppers, 2 green onions, 1 tsp minced garlic, appropriate amount of sweet potato powder, 2 tbsp sweet and sour sauce, 3 tbsp water, 1 tbsp wine, 1 2 tsp sugar, 1 2 tsp salt, 1 egg.

Method. 1.After washing the fish, removing the scales and internal organs, marinate in the marinade for about 20 minutes, and then evenly coated with sweet potato powder for later use.

2.Peel and slice the onion; Remove the stems of green peppers, red bell peppers, and yellow bell peppers, cut into diamond-shaped slices, and set aside.

3.Heat the oil to 180, put in the fresh fish in Method 1, fry it over low heat until both sides are golden brown, then remove it, drain the oil and set aside.

4.Method 3: Leave a little oil in the pot, fry the chives and minced garlic, add all the seasonings and turn off the heat in the boiling of Method 2.

5.Add the fresh fish from method 3 and mix well.

Pot wrapped meat. Material.

300 grams of pork tenderloin, appropriate amount of shredded ginger, 1 egg white, small spoon of refined salt, 1 tablespoon of cooking wine, spoon of soy sauce, 2 tablespoons of vinegar, tablespoon of sugar, 1 teaspoon of monosodium glutamate, appropriate amount of water starch.

Method. 1.Cut the tenderloin into thick slices and marinate it with refined salt, cooking wine, egg white, and water starch;

2.Put salt, soy sauce, sugar, vinegar, monosodium glutamate, and water starch in a bowl and mix into a sauce!

3.Put salad oil in the pot, cook until about four or five percent hot, add the tenderloin slices, fry until the shape is set, and then remove it;

4.Wait for the oil temperature to rise to seven or eight percent hot, then fry it again in the pan until the color is golden and the appearance is crispy, remove it;

5.Leave a little base oil in the pot, pour in the sauce you just adjusted, and stir well;

6.Add shredded ginger, stir-fry until fragrant, then add the fried meat slices, stir-fry a few times, remove from the pot and put on a plate.

Pot-wrapped meat, ancient meat, you better go to a restaurant to eat these two dishes are not easy to cook at home.

Of course, it's a pot of meat, and there are three ways to look down:

Ingredients: Half a catty of pork loin (be sure to remove the fascia).

Accessories 1. Old-fashioned pot wrapped meat: 7-8 cm of green onion, 2 slices of ginger, 1 coriander, sugar, light soy sauce, cooking wine, Qishan Tianyuan 0 add 6 degrees of white vinegar, water, corn starch, glutinous rice flour, lotus root powder, salt, oil;

2. Tomato pot wrapped meat: sugar, tomato paste, Qishan Tianyuan 0 add 6 degrees of white vinegar, light soy sauce, cooking wine, water, corn starch, glutinous rice flour, lotus root powder, salt, oil, nuts;

3. New pot wrapped meat: half a tomato, 2 hawthorns, sugar, light soy sauce, cooking wine, Qishan Tianyuan 0 add 6 degrees of white vinegar, water, corn starch, glutinous rice flour, lotus root flour, salt, oil;

Preparation: 1. Remove the fascia of the pork, cut it with the lines, cut it into 3 mm slices (half of the square head of the chopsticks), lay it flat with a knife and pat it gently, then wipe it into two obliquely, and put it on the side;

2. Break the green onion white stubble, don't want the green onion heart, leave several layers of green onion white skin, cut the top knife into shreds, cut 2 slices of ginger into the top knife and shred, cut the coriander into sections to the stem and not the leaf, and put it aside for later use;

3. Put the cut meat into 2 halves of water, grab it with your hands (let the meat eat some water), then put in 4 spoons of cornstarch, 3 fingers and 1 large pinch of glutinous rice flour, 3 fingers and 1 pinch of lotus root powder, 1 small pinch of salt, 1 spoon of oil, grasp and mix evenly;

Old-fashioned pot wrapped meat.

Sauce: Prepare a small bowl, add 1 tablespoon of white sugar, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of Qishan Tianyuan 0 add 6 degrees of white vinegar, stir well, then add 1 teaspoon of water and stir well;

A new style of meat wrapped in a pot.

Xihong City uses boiling water soup, peeled and cut into small dices, hawthorn core and stem, cut into small dices, and the juice is the same as the old-fashioned pot wrapped meat;

How to make :

1. Heat the pan with cold oil, turn off the smallest and smallest fire after the pot smokes slightly, dip the meat in the starch slurry, and then fry it in the pot one by one, as long as it is set (the frying time is 20-30 seconds);

2. Then turn on the high heat, after the pot smokes slightly, put the fried meat slices into the pot and fry them for about 15 seconds, and then put them into the fried for 10 seconds after the pot smokes slightly, take them out and put them in a colander spoon;

Old-fashioned pot wrapped meat.

The excess oil is poured out, there is a base oil left in the pot, put in half of the shredded green onions, shredded ginger, change to low heat to put the fried meat into the pot, stir the juice just now and pour it into the pot along the edge of the pot, change it to stir-fry over high heat, and when you want to get out of the pot, you can stir-fry the rest of the green onions, ginger and coriander segments twice and then stir-fry them twice;

Tomato pot wrapped meat.

Pour out the excess oil, leave the bottom oil in the pot, put in 3 level spoons of tomato paste, 1 tael of sugar, put it in the pot and boil until thick, put in 2 spoons of Qishan Tianyuan 0 add 6 degrees of white vinegar, 1 spoon of cooking wine, half a spoon of light soy sauce and stir evenly, put in the fried meat slices and stir the potatoes evenly, and sprinkle some nuts when out of the pot;

A new style of meat wrapped in a pot.

Pour out the excess oil, leave the bottom oil in the pot, add diced tomatoes and hawthorn and stir-fry, pour in the adjusted juice, and put the fried meat into the pot and stir-fry evenly after boiling thoroughly;

Tips:

1. The meat selected must be snowflake meat, and clear fat small white spots can be seen on the cross-section of the outer ridge of the pig;

2. The new style of pot-wrapped meat is put into the type of cherry hawthorn to relieve greasy;

Sweet and sour fish method:

1. Cut a few knife edges in the processed fish, then smear a little salt, cooking wine, ginger slices, green onions, and marinate for a while.

2. Pour out the marinated juice and dip it in water; Then sprinkle a thin layer of dry starch evenly on the fish.

3. Slowly fry the fish over medium-low heat until slightly yellow on both sides, and carefully serve.

4. Stir-fry the ginger and shallots in the pot until fragrant, add the peppers, bean paste and sweet noodle sauce and stir-fry slightly.

5. Pour in an appropriate amount of water, add sugar and vinegar according to your taste, and a little chicken essence.

6. Put in the fried fish, cook until the juice is reduced, and put the coriander on the plate.

Sweet and sour pork ribs recipe.

1. Wet the ribs, skim off the buoys, and put the ribs in a basin.

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

3. Pour the chopped green onion and ginger into the basin containing 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 pot, 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, stir-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 pork 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.

The detailed method of sweet and sour carp is as follows, if you make sweet and sour pork ribs, the method and steps are roughly the same, the difference is the raw material.

First, the carp is descaled, gills and internal organs and cleaned. Cut the sides of the fish every 2 cm to the bone, and then cut 1 cm forward along the bone to turn the flesh upside down. Spread the fish with white wine, then mix well with 1 2 teaspoons of salt and 1 4 teaspoons of pepper and spread it on the fish, both inside and out, and marinate for 10 minutes.

Then put the dry starch in a bowl and add an appropriate amount of water to make a starch paste. Stir the starch paste well and pour it over the fish and wipe it with your hands. Cut the green onion, ginger and garlic into small pieces.

Put enough oil in the pan and boil the oil until it is about 7 hot. Carry the tail of the fish on top of the pot and pour hot oil on the fish with a spoon to turn the meat of the knife outward and set the shape. Then put the fish into the pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the skin is crispy.

Finally, remove the fried carp and put it on a fish plate. Leave the bottom oil in the pot and fry the chives, ginger and garlic. Add tomato sauce and stir-fry slightly.

Add an appropriate amount of water to the pot, then add the remaining salt, pepper and sugar, aged vinegar and monosodium glutamate to a boil. Pour in an appropriate amount of water starch and stir well. Add another 1 tablespoon of cooked oil.

Until the sauce is bright and even.

Sweet and sour pork ribs] 1, to make sweet and sour pork ribs, we try to choose the part of the ribs, that is, the middle of the ribs, which are all neat small ribs, and the sweet and sour pork ribs are not only easy to taste, but also beautiful and good-looking.

Chop the fresh ribs you bought, then add a small spoon of salt to the water, soak the ribs for half an hour, and soak the blood in the ribs, which can effectively remove the fish.

2. Put the pork ribs soaked in blood water in a cold water pot, use a spoon to skim off the scum after boiling, then add cooking wine to remove the smell, cook for 3 minutes on high heat, and finally rinse the ribs with warm water to wash off the remaining foam and impurities on the surface.

3. The key to the deliciousness of sweet and sour pork ribs is this step, add oil to the pot, the oil can be slightly more than usual stir-fry, and after the oil is warm, go into the pork ribs and stir-fry, stir-fry the ribs until the surface is browned, and stir-fry the excess water in the ribs, so that the ribs can better absorb the taste of sweet and sour juice.

4. Add a little oil to the wok, add 20 grams of rock sugar after the oil is hot, turn on low heat and fry slowly, fry the rock sugar until the jujube is red, and add boiling water when the caramel flavor appears. This is the sugar color, the sugar color will not be sweet, but it only plays a role in coloring, it is more red and bright than the dark soy sauce, and it is not easy to blacken.

5. Add an appropriate amount of boiling water, add the stir-fried pork ribs after boiling, then add green onions, ginger slices, two catties of pork ribs plus 30 grams of aged vinegar and 60 grams of rock sugar, rock sugar must be more than old vinegar, because vinegar will volatilize in the process of stewing, and we need to add some vinegar in the later stage.

Reduce the heat to medium-low and simmer for half an hour.

6. Half an hour later, add a drop of salt to make sweet and sour pork ribs, in addition to sugar and vinegar, you also need to add a drop of salt, which can make the sweet and sour taste of sweet and sour pork ribs more prominent.

Simmer for another 10 minutes.

1. Sweet and sour fish method:

1. Ingredients: 1 yellow croaker; 1 egg, egg white; a pinch of starch; a pinch of flour; Cut green onions; Coriander; Shredded carrots; Vinegar; Sugar; Wine; a few drops of light soy sauce; salt to taste; Essence of chicken.

2. Method: 1) Remove the scales and wash the yellow croaker, do not break the belly of the fish, use chopsticks to reach into the belly of the fish from the mouth of the fish, remove the internal organs of the fish and wash it, and open the fish meat slices on the fish.

2) One egg white, a little starch, a little flour and a batter evenly spread the batter all over the fish, including the sliced fish.

3) When the oil temperature is about 80 degrees, put the fish in the pot, turn to low heat and fry slowly until golden brown, the fish can float up in the oil pan, then drain the oil, put on the plate, sprinkle with green onions, coriander, and carrot shreds for later use to make sweet and sour sauce.

4) Add an appropriate amount of water to the pot, pour in vinegar, sugar, cooking wine, a few drops of light soy sauce, add salt and chicken essence according to personal taste, stir constantly, pour starch into the pot after boiling, and pour it into a thick juice on the fish after boiling.

Second, sweet and sour pork ribs method:

1. Ingredients: pork ribs, ginger, garlic, rock sugar, vinegar, salt, white pepper, white sesame seeds.

2. Method: 1) Select fine ribs, cut them into small pieces about 4 to 5cm long, take them home and wash them, put them in cold water, and add 1 piece of crushed ginger to remove the fishy ** Cook.

2) After boiling the water, a layer of blood foam will float on the surface of the water, remove it. Pick out the ribs and wash them thoroughly with lukewarm water.

3) Drain the water and set aside. You can peel 5 to 8 cloves of garlic according to your preference.

4) Add vegetable oil (rapeseed oil is preferred) to the pan and keep the heat medium.

5) Fry the pork ribs in the oil with the garlic and sliced ginger.

6) Do not wash the pan for frying pork ribs, fill out the excess oil, leave only the bottom oil, and throw in two large pieces of rock sugar for stir-frying sugar color.

7) Keep the heat on medium-low heat, do not be in a hurry, stir-fry until the surface of the sugar solution begins to bubble up golden brown, then immediately flush in boiling water to stop the heating process.

8) Add water until enough to submerge the ribs, add vinegar, salt and white pepper. The ratio of sugar to vinegar is about 1:1, and the vinegar should be slightly more, preferably with Boryeong vinegar or Zhenjiang balsamic vinegar.

Old vinegar can't make delicious sweet and sour pork ribs. The amount of salt depends on the amount of ribs. Once you have tasted the soup in the right proportion, add the pork ribs.

9) Bring the heat to a boil and reduce the heat until the ribs are soft, which takes about 60 minutes. In order to prevent the pot from getting scorched, please continue to shake the pot, and use the spatula with caution, the spatula will only separate the soft pork ribs and flesh, and the garlic will be pounded into the garlic puree.

10) Boil until the juice is reduced, and finally sprinkle the white sesame seeds fragrant, and stir-fry them evenly.