How to season ribs and stir-fry them

Raw materials:

500g of ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt.

Making:

① Wash the ribs, chop them into 3cm long pieces, blanch them with boiling water, remove them and put them into a basin, and marinate 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.

Features:

Bright red in color, sweet and sour.

Exercise 2:

Raw materials:

Pork ribs 1.5 kg. Ingredients: sugar 300g, vinegar 200g, soy sauce120g, cooking wine 40g, onion 20g, ginger12g, and vegetable oil 2kg (actually 200g).

Production method:

1) Chop the ribs into 4cm long segments, marinate them with Jamlom soy sauce and cooking wine for 20min, fry them in 80% hot oil until golden brown, and take them out and drain.

2) Put the ribs in the pot, add water (subject to the spilled ribs), soy sauce, white sugar, onion and ginger slices to boil, reduce the heat to crisp and rotten (about 1 hour), add vinegar, and put the soup into the pot when it is exhausted and sticky.

Features: Crispy meat is delicious, sweet and sour, ruddy in color, bright and oily.

Production key: the ribs should be fried thoroughly in the pot, depending on the rotten ribs, and then add vinegar to collect the juice. If you put vinegar first, the sweet and sour taste will not be very strong.

Exercise 3:

Raw materials:

Pork ribs, ginger, dried starch (fresh flour), soy sauce, vinegar (vinegar made in China must not be used by foreigners), salt, cooking wine (if not, other white wine will do), sugar and cooking oil.

Making:

1. Slaughter the ribs into 4cm long segments, add a little salt and cooking wine and mix well (not too much salt, only 2/3 of the normal dosage, too much will affect the sweet and sour taste).

2. Wrap the evenly stirred ribs with a layer of dry starch, and then fry them in an oil pan heated to 80% until they are light yellow. You can try salty ribs at this time. If they are too weak, you can add salt later in cooking, so you should put less salt before. )

3. Cut ginger into fine foam, put oil in the pot, add the chopped ginger foam when heating to 60%, stir-fry and add vinegar, sugar and soy sauce. After the sugar melts, add the fried ribs, stir-fry and collect the juice, and take out the pan and plate.

PS: When adding vinegar and sugar, it is still the same sentence. It is better to add less than more, and the ratio must be balanced. Any one of them will seriously affect the quality of finished products. Inexperienced friends can taste it while adding it. Generally speaking, vinegar is a little spicy. It is best to use soy sauce, a little bit is enough, mainly for coloring.

Because the ribs are covered with starch, the juice in the pot will thicken immediately when put in the pot. At this time, stir fry constantly to prevent touching the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, then the ribs will pull apart a sugar thread from each other, and the juice is almost harvested. Otherwise, the confiscation of fruit juice will seriously affect the gloss and taste of the finished product.

Practice 4:

Raw materials:

Ribs 300g, ginger, dried starch, soy sauce, vinegar, salt, cooking wine, sugar, cooking oil.

1. Slaughter the ribs into 4cm long segments, add a little salt and cooking wine and mix well (not too much salt, only 2/3 of the normal dosage, too much will affect the sweet and sour taste).

2. Wrap the evenly stirred ribs with a layer of dry starch, then put them in an oil pan heated to 80%, fry them until they are light yellow, and pick them up for later use. You can try salty ribs at this time. If it is too weak, you can add salt in the later stage of cooking, so put less salt before. )

3. Cut ginger into fine foam, put oil in the pot, add the chopped ginger foam when heating to 60%, stir-fry and pour vinegar, sugar and soy sauce. After the sugar melts, add the fried ribs, stir-fry and collect the juice, and then take the pan and put it on the plate.

When adding vinegar and sugar, it is still the same sentence. Less is better, and the proportion must be balanced. Any one of them will seriously affect the quality of finished products. Inexperienced friends can taste it while adding it. Generally speaking, vinegar is just a little spicy. Soy sauce is best with soy sauce, just a little is enough, mainly for coloring.

Because the ribs are covered with starch, the juice in the pot will thicken immediately when put in the pot. At this time, keep stirring to prevent touching the pot. The juice must be drained, when you see that the bottom of the pot is basically oil. Then when the ribs are separated, a piece of sugar will be pulled open, and the juice will be almost collected. Otherwise, if the juice is not dried, it will seriously affect the luster and taste of the finished product.

Practice 5:

Ingredients: ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar, cooked vegetable oil and cooked white sesame.

Method:

1. Chop the ribs into pieces, add salt, ginger slices, onion slices and pepper, mix well and taste, steam them in a cage until the meat and bones are separated, and take them out to dry.

2. Put the oil in the pot, add the ribs, fry until the color is light yellow, and remove the surface moisture after drying.

3. Add water, spareribs, cooking wine, sugar, white sugar and salt to a clean pot, and collect the juice on low heat until the spareribs are tasty and sticky. After adding vinegar, cool the pan, add white sesame seeds and mix well to serve.

Features: Jin Liang color, sweet and sour, refreshing, and fragrant meat.

Exercise 6:

Main ingredients: steak (preferably with a little fat), cooking oil seasoning: onion, ginger, garlic, cooking wine, salt, soy sauce, sugar, vinegar, water starch.

1. Wash the steak, cut it into sections, blanch it with boiling water, drain the water, mince the onion, and slice the ginger and garlic.

2. Heat the pan, drain the oil. When the oil is 5% ripe, fry the ribs on low heat and take them out after 3 minutes. Turn up the fire a little, and after the oil temperature rises, continue to fry the ribs for 2 to 3 minutes until golden brown (be careful not to fry them).

3. Leave a small amount of oil in the pot to saute ginger and garlic, add ribs, sprinkle with cooking wine, let go, add salt and stir fry.

4. Put water without ribs. After the fire boils, cover the pot and simmer for about 30 minutes. When the ribs are soft and rotten, there is not much soup left in the pot.

5. Add vinegar and sugar according to your own taste, bake, thicken with starch, and finally sprinkle with chopped green onion.

Exercise 7:

1, prepare the fatter ribs first (I don't think the whole thin one is as delicious as this), and prepare as much as you want, and you can sell the meat master to chop it for you;

2. Add water and salt to the ribs and cook until it is 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 produce oil) and stir fry. Add yellow wine and stir fry first, then add soy sauce and stir fry, and then pour the soup into the pot. Don't pour too much at a time, stir fry several times. When the juice is half dry for the last time, add sugar water and vinegar according to your own taste and stir-fry until it is finished. Precautions:

note:

1, yellow rice wine and soy sauce can be put in more colors. 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;

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.

Exercise 8:

Chop a catty of small ribs into small pieces 3-4 cm square, wash them, boil them in water to remove blood foam, then wash them, drain them, and marinate them with cooking wine, salt, corn flour, 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) to make a uniform batter, and add a small amount of fine salt to the batter.

When the oil pan is on fire, roll the marinated ribs in the batter with bamboo chopsticks, wrap them in the batter, fry them quickly in hot oil until golden, and drain the oil with a colander.

After the pan is cleaned, add a little oil, stir-fry two pieces of garlic and two pieces of ginger, add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce and vinegar is about two to one), add a teaspoon of white sugar, burn well, add the stir-fried small row of juice (you can add a little gouache to thicken the juice), and sprinkle chopped green onion when filling the pan.

Exercise 9:

Ingredients: Chopped ribs (frozen in the refrigerator about 1 hour, easy to chop)

Ingredients: sugar, vinegar, soy sauce, sesame.

Step 1: Drain the wok, bring it to a boil, and pour the ribs into the wok to remove blood bubbles. Cut off the ribs.

Step 2: Put two small bowls of water back into the wok, pour the ribs, add sugar, vinegar and seasoning oil, and bring to a boil over medium heat. Stir fry occasionally until the water dries and oil appears. Stir-fried sesame seeds Can be loaded.

Exercise 10:

Raw materials:

400 grams of ribs. [Seasoning] Yellow rice wine 10g, salt 1g, soy sauce 5g, sugar 75g, rice vinegar 40g, ginger juice 4g, dry flour 10g, clear oil 500g (actually consumed 30g) and soup 200g.

Making:

1. Cut the ribs into 2 cm square pieces and put them in a container. Add 0.5g of salt, 2g of soy sauce, pepper, dried powder and yellow wine, mix well and marinate for half an hour.

2. Heat the oil pan, fry it into small rows and take it out.

3. Leave the bottom oil in the pot, add ginger juice, salt, soy sauce, sugar, rice vinegar, soup and ribs, cover the pot after boiling, simmer for 20 minutes with low fire, and then collect the juice with medium fire. When the marinade is tightly wrapped on the ribs and the color is bright, it can be eaten.

Featured comments:

It tastes sour and sweet, and it is very fragrant. Sweet and sour pork ribs are traditional cold dishes. Shanghainese like sweet and sour taste very much. The sweet and sour ribs of cold dishes are different from those of hot dishes, so they must be fried and roasted with sweet and sour.

Tips:

Fry and color until soft.

Exercise eleven:

Steps:

1, prepare the fatter ribs first (I don't think the whole thin one is as delicious as this), and prepare as much as you want, and you can sell the meat master to chop it for you;

2. Add water and salt to the ribs and cook until it is 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 produce oil) and stir fry. Add yellow wine and stir fry first, then add soy sauce and stir fry, and then pour the soup into the pot. Don't pour too much at a time, stir fry several times. When the juice is half dry for the last time, add sugar water and vinegar according to your own taste and stir-fry until it is finished.

Precautions:

1, yellow rice wine and soy sauce can be put in more colors. 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;

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.

Exercise 12:

Ingredients: pork chop 250g.

Seasoning: egg 1, vinegar 25g, refined salt 1g, dry starch 25g, cooking oil 250g, sugar 75g, tomato pulp 25g, cooking wine 10g, and a little soy sauce.

Production method:

1. Wash pork chops, cut into thin slices with the thickness of 1 cm, cut into long strips, put them in a bowl, add cooking wine, refined salt, soy sauce, egg liquid and dried starch, mix well and size.

2. Heat the wok over medium heat. When the cooking oil is heated to 50%, fry the ribs one by one until they are 70% cooked, and drain the oil. When the oil temperature of the original pot rises to 70% heat, fry the big row until golden brown and drain the oil. Stir-fry the ribs, add proper amount of water, salt, sugar, vinegar and a little water starch, pour in the fried ribs, cook until the marinade is thick and tightly wrapped, and pour in a little freshly burned oil. Serve.

Function and description:

This dish is of Shanghai flavor. Gorgeous color, sweet and sour, with good wine and delicacies. Stir-fry tomato sauce in oil pan, the oil temperature should be low, and the fire should not be big, because tomato sauce is easy to paste. In addition, if cooked lard is used, the taste will be fresher.

Exercise 13:

Ingredients: one and a half pounds of ribs (two people should eat a lot)-don't buy keel, buy ribs (bone pieces); Oil; Salt; Ginger; Soy sauce and vinegar; Sugar; Monosodium glutamate.

Working procedure:

1) Seepage: Boil half a pot of cold water in the pot, pour in the ribs after boiling, and immediately pick them up and put them aside when the blood becomes weak (the ribs are cooked).

2) Plastering: Mix ginger, a little salt, soy sauce and ribs with water. Pay attention to soy sauce, ribs will turn yellow. A light taste is better than a good taste. Wait for about ten minutes after smearing (other dishes can be cooked during this period), and then proceed to the next process.

3) frying: after burning about half a catty of spicy oil, pour in the seasoned ribs and fry for a few minutes. Don't fry them until they are cooked. After the ribs change color again, they can be taken out and put aside soon.

4) Stir-fry sugar: oil and package, stir-fry other vegetables. Fill a small bowl with very little water and pour in about one or two pieces of sugar (3 to 5 spoonfuls at home). After melting, pour into the pot and fry until cooked. Be sure to fry the sugar mixture into a thick paste that can be pulled out. Then pour in the fried ribs and wrap them fully.

5) Add vinegar: pour in water, and don't drown all the ribs. When the water is almost dry, pour a few drops of vinegar and the ribs will become darker. Add a little monosodium glutamate from the pot, preferably in a flat plate. It looks good.

6) Eat while it is hot.

Practice 14:

I bought the best ribs, 12 yuan, 1 yuan, and I bought a catty and a half.

Step 1: Blanch the ribs with ginger and onion wine, take them out and wash them.

Step 2: Continue to stew ribs in the pot. After the fire boils, turn to low heat and stew for about 30 ~ 40 minutes. Take out the ribs, drain the soup, and spare the ribs soup.

Step 3: put a little oil in the pot, stir-fry the ribs when they are 80% hot, add 5 tablespoons of soy sauce and 1 teaspoon of salt when the ribs are almost yellow outside, and continue to stir-fry. When the soy sauce is fragrant, add 2 spoonfuls of rock sugar to the stewed sparerib soup and burn it together. When the soup is almost dry, add a little sparerib soup before cooking. Otherwise, be careful to stick to the pot.

Step 4: When the soup is almost collected, add 3 spoonfuls of vinegar, stir fry for a while, and add a little monosodium glutamate.