How to make sweet and sour pork ribs in Guangdong?

Method 1 Name of dish: Sweet and sour pork ribs Features: bright red color and dry fragrance. Moisturizing ingredients: 500g sparerib, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc. Preparation: Chop small ribs 1 kg into small pieces of 3-4 cm square, wash them, boil them in water to remove blood foam, then wash them, drain them, and use cooking wine and vegetable oil. Add a small amount of water (about half the amount of flour) to make a uniform batter, and add a small amount of fine salt to the batter. Production: After the fire in the oil pan is strong, wrap the marinated ribs in the batter with bamboo chopsticks, quickly fry them in hot oil until golden, and drain the oil with a colander. After the pan is cleaned, add a little oil, add two pieces of garlic and stir-fry the ginger. Add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1), and add a spoonful of sugar. Add the fried ribs to collect the juice (a small amount of raw flour can be added to thicken the juice), and sprinkle with chopped green onion when serving. Garbage method two dishes: sweet and sour pork ribs features: bright red color, dry fragrance, sweet and sour taste. Ingredients: 450 grams of ribs. 20 grams of cooked sesame seeds. 3g salt, 5g pepper, 20g [url wine, 20g ginger 10g onion 10g vegetable oil, 50g fresh soup 150g vinegar, 50g brown sugar (or white sugar) 100g sesame oil 10g. Production: Chop the ribs into 5 cm long segments, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, put them in a cage and steam them until the meat and bones are separated, and take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well. Practice three dishes: sweet and sour pork ribs features: red and bright color, sweet and sour, appetizing and invigorating the spleen. Ingredients: 500g of ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt. Production: ① Wash and chop the ribs into 3cm long pieces, blanch them with boiling water, take them out and put them in a basin, and season them with salt and soy sauce. (2) Stir-fry the pan oil to 60% heat, fry the ribs to light yellow, and take them out; Heat the oil to 80% heat, then put it in a pot and fry until golden brown. (3) Heat a little oil in a wok, add chopped green onion and Jiang Mo, stir-fry until fragrant, add appropriate amount of water, soy sauce, vinegar, sugar and cooking wine, pour in ribs, and simmer with low fire until the soup is thick and the ribs are cooked. Pour in cooked oil and take it out. Method 4: Chop the ribs into pieces: 1 catty, 3 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of soy sauce, 4 onions, cut into pieces, a small piece of ginger, 1 clove of garlic, slice evenly, 1 tablespoon of starch, add water to thicken the juice, and salt with appropriate amount of monosodium glutamate 1. Cook the ribs to remove blood foam, remove and drain for later use. 2. Put the oil in the pot and burn it to 70% heat. The ribs burst into light yellow after drying in the sun. 3. Add soy sauce, pickled peppers and sliced ginger and garlic and stir fry. 4. Add about two Jin of water, bring to a boil, cover and stew for about an hour. 5. When the soup is dry, shovel the vinegar, sugar and onion evenly. 6, thicken and shovel evenly, and serve out of the pot. [Edit this paragraph] Simple method of sweet and sour pork ribs 1. Prepare some fat ribs first (I don't think it is as good as this), and prepare as many as you want. You can sell the meat to the chef to help you chop it. 2。 Add water and salt to the ribs and cook them until they are 80% cooked. If you have enough time, you can cook them in a rice cooker. 3。 Take out the ribs (soup for later use), drain them and put them in the oil pan (not too much oil, because fried ribs will give out oil) and stir fry. Add yellow wine to stir-fry the bouquet, then add soy sauce to stir-fry the sauce, then pour the soup into the pot, do not pour too much at a time, stir-fry for several times, and finally stir-fry until the juice is half dry, add sugar water and vinegar according to personal taste, and stir-fry until the juice is fast-drying and fashionable. Note: 1. You can put more rice wine and soy sauce and color it. Soy sauce must be put late, don't fry for too long, because it is easy to paste the pot, and you must not put monosodium glutamate; 2。 Be sure to stir fry more, so that the color of ribs will be even and beautiful; 3。 This method is characterized by simple steps and delicious taste. Also, the extra soup can be used as a side dish, and you can drink it directly after sprinkling chopped green onion. It's killing two birds with one stone. It has a variety of practices, unique taste and high nutritional value, and is deeply loved by people. It's home cooking. Note: Sweet and sour pork ribs are fried and harvested. They are sweet and sour, amber is shiny, dry and moist, sweet and sour, and they are excellent appetizers or appetizers. Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar. Boil water in the pot, put the ribs in the pot, add ginger, pepper and cooking wine, boil and skim off the foam, continue to cook on medium and small fire until the meat on the ribs can be boned, then take it out and drain the water (restaurants usually don't need to cook it, steam it after boiling, so the meat tastes stronger, but it needs to be steamed in a steamer for a long time). Then heat the oil to 70% (the oil surface begins to boil), pour out the oil, wash the pot, then add the soup, salt and sugar to taste (slightly salty and slightly sweet), adjust the color of the sugar (add sugar and oil until it is brownish red, if not, add soy sauce (but black) or cola), add the ribs, stir-fry the soup with low heat until it is dry, and add vinegar until the juice is bright and oily. At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate.