The practice of sweet and sour pork ribs is a homely practice, and the steps and tricks of sweet and

--Homemade sweet and sour pork ribs ---

Ingredients: 800 grams of pork ribs, ginger, green onion knots, peppercorns, star anise, cooking wine.

Seasoning: light soy sauce, dark soy sauce, rock sugar, aged vinegar, water or **ratio juice: 1:2:3:4, that is, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of vinegar, 4 spoons of sugar.

Method: 1. Put the pork ribs into the pot with cold water, add cooking wine, pepper, star anise, green onion knots, boil the ginger over high heat, turn to medium heat and simmer for 15 minutes.

2. Remove from the pan and pour a little oil, add rock sugar and simmer over low heat until melted.

3. When the color is amber, put in the pork ribs and stir-fry evenly.

4. Add boiling water along the edge of the pot, be sure to boil the water, then put in 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 3 tablespoons of vinegar (leave a little when you get out of the pot), 3 rock sugar, bring to a boil and simmer over low heat for 20 30 minutes. (Note: The amount of rock sugar here has been reduced, because more than half of the sugar is used when frying the sugar color, so the amount of sugar used here is relatively small, if the sugar color is not fried, it will be put in the normal proportion).

If you can't get it, you can mix a bowl of sweet and sour sauce to ensure that there will be no mistakes and absolutely zero failures. Empty bowl: 1 tablespoon of cooking wine, 2 tablespoons of soy sauce (I used a spoon of light soy sauce, a spoon of dark soy sauce, or 1 spoon of light soy sauce, a spoonful of braised soy sauce), 3 tablespoons of sugar, 4 tablespoons of vinegar (preferably rice vinegar), water.

This ratio should also be adjusted according to the amount of ribs, if you don't grasp it well, you can taste the sweetness and sourness and then adjust.

5. Finally, add a little salt to season the juice, sprinkle with white sesame seeds, pour a little vinegar and mix evenly.

Tips: 1. Pay attention to the heat when frying the sugar and stir-fry over low heat. The water for stewing pork ribs should be boiled, otherwise the taste will be firewood and not tender.

2. The ** ratio of sweet and sour sauce: 1:2:3:4, that is, 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, foolproof. Of course, some people like to be sweeter and some like to be sour, so it's okay to swap the amount of sugar and vinegar.

3. Don't put the amount of vinegar in the pot at one time, it is best to leave a little, and put it in before the pot to taste better.

Ingredients: Appropriate amount of pork short ribs [3].

Seasoning: Salad oil to taste.

Salt to taste. Ginger to taste.

Light soy sauce to taste. Appropriate amount of dark soy sauce.

Rice vinegar to taste. Appropriate amount of white sugar.

Shallots to taste. Method:

1. Wash the ribs, marinate them with light soy sauce, ginger shreds, salt and oil, and put them in the refrigerator overnight.

2. Heat the frying pan with oil, lay the ribs flat, fry them on low heat until golden brown on both sides, and add a little dark soy sauce to color.

3. Put an appropriate amount of boiling water in another pot, add white rice vinegar and white sugar, put in the fried pork ribs, (the water needs to be submerged over the pork ribs) and simmer for 40 minutes until the pork ribs are crispy and fragrant, reduce the juice over high heat, and sprinkle some chives.

Cooking Tips:

1. The marinating time can be 20 minutes, or it can be several hours or even a whole night.

2. After frying the pork ribs, it must be boiled water, the reasons are well known, but I still have a mother-in-law: in order to avoid the shrinkage of the meat and not rotten, it will affect the taste.

3. Change the traditional frying method and fry it in a frying pan instead, which can reduce the risk of being splashed with oil, and it is not so greasy and hot.

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

Method 1:

1. Use a knife to cut the tips of each rib one by one, and then cut it horizontally into squares, each with a size of centimeters.

2. Chop the pork ribs, then mix them with salt in proportion, mix them repeatedly, and marinate for 8-12 hours to make the bones and flesh red.

3. Bring the salad oil to a boil, put the bone blank into the oil pan and fry it, remove it when it is golden brown, pour the oil and wash the pot.

4. Put 200-250 grams of water in the pot, put the chili pepper in the pot and boil a few times, and then add sugar and monosodium glutamate. After simmering the salted sugar juice, pour all the fried pork ribs into the pot and mix well, then pour vinegar on the pork ribs and mix for one minute to get out of the pot to get out of the pot.

Method 2: 1. Remove the cooked pork ribs from the pork rib soup.

2. Cut the potatoes into slices with a thickness of about centimeters.

3. Pour oil into the pot and add rock sugar.

4. After boiling the rock sugar over low heat, the color will turn brown.

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

6. Pour in a little cooking wine and light soy sauce.

7. Add chopped green onion and garlic and stir-fry.

8. Add the added potatoes and stir-fry.

9. Add three tablespoons of vinegar and stir-fry.

10. Add a bowl of water and cook over low heat until the water is dry.

1. Blanch the pork ribs and remove the foam from the pot.

2. Cut the green onion, ginger and garlic into oblique slices.

3. Put oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, add salt, light soy sauce and vinegar.

4. After frying, add water and cover the ribs, bring to a boil over high heat, change to low heat and heat for 30 minutes.

Sweet and sour is a taste that is shared by all major cuisines in China. Sweet and sour pork ribs originated in Zhejiang and are a typical Zhejiang dish.

The authentic sweet and sour pork ribs are quite particular about the method and materials, and the general pork ribs are chops and ribs. The pork ribs need to be removed first, drained and marinated to taste, then wrapped in flour and fried until the surface is golden and crispy, take out and set aside, fry the rock sugar to make the sugar color, then put the pork ribs into the pot and stir-fry, and finally pour rice vinegar to make a sweet and sour taste. Rice vinegar must be used here, the taste of aged vinegar is too strong and affects the taste!

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.

Sub-chop - Sub-chop refers to the part of the abdominal cavity that connects to the back ridge, and below it is the pork belly, and the ribs under the slice are up to 30 cm long and have a triangular diagonal slice.

Small chops - small chops refer to the ribs of the pork belly close to the belly, which are ribs and sub-ribs on the upper side, and the meat layer of the small chops is relatively thick and has white cartilage. It is suitable for steaming, frying, and baking, but it is necessary to chop small pieces.

1. Soak the pork ribs in cold water for 1 hour, and change the water 2-3 times in the middle.

2. Boil water, put in ginger slices and a little cooking wine, put in the ribs after the water boils 3, blanch the ribs out, clean the ribs with water, remove the surface foam 4, heat the oil from the pot, the temperature should be slightly higher, see the oil pan start to smoke 5, quickly pour the ribs into the oil pan, fry them until golden brown and remove them.

6. Take a bowl, pour in cooking wine, soy sauce, tomato paste, vinegar, sugar, stir well and set aside7. Leave some oil in the pot, pour the prepared sauce into the pot and fry it slightly after the oil is hot8. After the sauce is slightly thicker, pour the pork ribs into the pot and stir-fry 9.

10. After removing from the pot, sprinkle with chopped green onion or white sesame seeds.

Method 1:

1. Select fine ribs Please ask the boss to cut them into small pieces about 4 5cm long, take them home and wash them and put them in cold water, add 1 piece of crushed ginger to remove the smell, and boil.

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

3. Drain the water and set aside. At this time, you can peel 5 to 8 pieces of garlic according to your preference.

4. Add vegetable oil to the pot and keep it over medium heat.

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

6. If you like to have a bite, you will fry it for a while until it is golden, and if you have rotten teeth and like to eat soft taste, I will fry it to the point of half-cooking.

7. If the garlic is not hot enough, pick it out and put it in the oil pan and continue to fry until the surface is wrinkled and golden.

8. The pot for frying the pork ribs does not need to be washed, the excess oil is filled, only the bottom oil is left, and two large pieces of rock sugar are thrown in for the purpose of frying the sugar. One more thing to say This step can estimate the amount of rock sugar, so that you have a good idea when adding vinegar.

9. It's okay to have a large piece of rock candy. Stir-fry slowly over low heat, and turning slowly will naturally loosen and become small pieces.

10. Keep medium to low heat, don't be in a hurry.

11. Stir-fry until the surface of the sugar solution begins to bubble up golden brown, then immediately flush in boiling water to terminate the heating process.

13. After the heat boils, turn to low heat until the ribs are soft, which takes about 60 minutes.

Method 2: 1. 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.

2. Remove the oil from the pan, 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 pot slightly, add a small half bowl of water and 1 tablespoon of balsamic vinegar, 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 pot.

4. Change the heat to medium, pour in the pork ribs, and let the pork ribs 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.

The simple home-cooked recipe for sweet and sour pork ribs is as follows:

Ingredients: 700g pork chops, appropriate amount of green onion, ginger and garlic, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of salt.

1. Soak the pork ribs in clean water to remove the blood and rinse them well.

2. Prepare the ingredients: green onions, ginger slices and garlic slices.

3. Put the pork ribs in a pot under cold water, bring to a boil over high heat, and remove the foam.

4. Add an appropriate amount of cooking wine and green onion and ginger, bring to a boil over high heat, and simmer for 20 minutes.

5. Remove the ribs, drain and set aside.

6. Put oil in a pot, put two tablespoons of sugar, stir gently with a spatula, turn on medium-low heat to slowly dissolve the sugar.

7. Observe that its color gradually darkens, immediately turn to the minimum fire, and see that there are many fine bubbles on the liquid surface, and the sugar color at this time is the fire.

<>8. Immediately pour in the pork ribs, add green onions, ginger slices and garlic slices and stir-fry until fragrant, add an appropriate amount of warm water, salt and vinegar and stir-fry evenly, cover and cook for 5 minutes.

<>9. Open the lid, the ribs are already fragrant, and then turn on the high heat to collect the juice and then put it out of the pot and put it on the plate to eat, the bones are sweet and sweet to chew, and the taste is really good.

An authentic way to make sweet and sour pork ribs

Ingredients: Pork ribs.

Auxiliary ingredients: cooked sesame seeds, tomato sauce, flour, cooking wine, sugar, and oil.

Preparation steps: 1. Soak the pork ribs with salt and cooking wine for 10 minutes.

2. Beat the eggs, pour in the pork 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.

3. Fry in a hot oil pan for 7 minutes, fry until golden brown and remove it.

4. 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 pan and stir-fry until the sauce is evenly coated, and finally the water starch is put out of the pot and put on a plate, sprinkled with cooked sesame seeds to garnish.

Nutritional value of pork ribs:

1 Pork ribs contain high-quality protein and essential fatty acids. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

3.Eating pork ribs can supplement the body's nutrition, and can also mention the effects of nourishing yin and moisturizing dryness, nourishing the kidneys and blood, and quenching thirst. The nutritional value of pork rib soup is very rich, it contains protein, fat and bone collagen, bone mucin and vitamins, calcium, iron and phosphorus and other nutrients.

Sweet and sour pork ribs recipe home cooking steps:

Ingredients: pork ribs, a little flour, salt, green onion, ginger, garlic, 50 grams of rock sugar, cooking wine, light soy sauce, dark soy sauce, aged vinegar, cooking oil, 3-4 star anise.

1.First of all, take out a basin, pour a small amount of flour into it, then pour in an appropriate amount of water and stir, after mixing well, pour the ribs into the basin for stirring, remember to grab and mix the ribs with your hands, because the flour has strong adsorption, and the washing with your hands can make it stronger, and the washing is cleaner than stirring with chopsticks, and it can effectively clean the dirt on the surface of the ribs.

After 5 minutes, pour in water and continue to scratch and wash the ribs until they are clean. After washing, discard the flour water. Pour in plenty of water again and wash again. After washing, remove the ribs and put them in a large bowl for later use.

2.Add a spoonful of salt to the washed pork ribs, mix well with your hands, and set aside to marinate. Cut the prepared ginger into shreds, chop the cleaned shallots into small pieces, peel the garlic and cut it into small pieces, and put them on a plate and set aside.

The most important thing is that rock sugar needs nearly 50 grams, 30 grams in a pile, 20 grams in a pile, and then it should be used in two parts. Now we also need to adjust the sauce, take a bowl, put in an appropriate amount of cooking wine, light soy sauce, aged vinegar, and then pour in dark soy sauce and water, stir evenly and set aside.

3.Take a clean pot, pour in cooking oil, and turn on high heat to boil the oil. Wait for the oil temperature to be 60% hot, put in a few star anise, fry the fragrance, then put in a small amount of salt, grab the handle of the pot to pick up the pot, shake the pot body with your hands, make the oil circle in the pot, and coat the surrounding sides of the pot with oil, so that the ribs are not easy to stick to the pan.

Be careful when shaking and never pour out the oil.

If you really don't have strength in your arms, use a spatula to gently pull the oil around the pot to moisten the edge of the pot!

4.Put the ribs in a pan and fry them over high heat, which will not only preserve the nutrients of the ribs, but also make the texture firm. After frying the bottom surface until it changes color, turn it over with chopsticks and continue frying.

When both sides are fried until browned, stir-fry with a spatula for another two minutes. After two minutes of sautéing, scoop out the ribs and set aside. The star anise in the ribs does not need to be picked out, it can be produced together with the ribs.

5.Add cooking oil to the pan again, turn on medium heat, put 30 grams of rock sugar into the oil, and stir-fry with a spatula until the rock sugar melts and boils out the syrup. After melting, pour in the pork ribs, stir-fry quickly, fry until the ribs are colored, then put the chopped green onions, ginger and garlic into the pot and fry until fragrant.

6.After the aroma is stir-fried, pour the sauce we have prepared into the pot, and then add the remaining 20 grams of rock sugar. Then cover the lid, continue to simmer over medium heat, simmer for 20 minutes, open the lid, turn the fire to high heat, and start stir-frying for about 1 minute, basically the juice is collected.

The ribs with full color and flavor can be served on the plate.