The best answer method 1: main ingredient: sparerib 4 paste: egg, flour, raw flour seasoning: salt, soy sauce, vinegar, sugar, ketchup, cooking wine, ginger, garlic, onion, pepper method: 1, chop the sparerib into half-inch long pieces first (in fact, when you buy sparerib, you can ask the seller to chop it for you, I usually. 2. Boil a large pot of boiling water, pour the ribs in after boiling, and add salt and wine after boiling again. After a while, many impurities such as minced meat and blood foam will float on the water. Hehe, you should keep taking it out and dumping it, so that the ribs will not have a bad taste that affects the sweet and sour taste. Cook for 5 minutes, turn off the fire, take out the ribs and let them cool. Then marinate with salt, wine, pepper and monosodium glutamate 1 hour. 3. Now, prepare fried ribs by mixing mud. Put the eggs in a bowl, pour in the flour and stir well. Don't use too much flour, the pulp should be thinner and thicker than rice soup, otherwise there will be no way to wrap it on ribs. 4, put soybean oil in the pot, burn to 70% heat, and then change to a small fire. Wrap the ribs in starch, fry them until golden brown, and then take them out quickly. When the ribs are all fried, fry them in the pot and then take them out. 5. It's time to start making sweet and sour pork ribs. Hehe, everyone is anxious. Leave the bottom oil in the pot, add ginger and garlic, stir fry the ribs quickly, add a little salt and soy sauce to taste, then add wine and stir fry twice, then add water just over the ribs, add vinegar (at this time vinegar mainly makes the vinegar taste enter the bones of the ribs) and a little brown sugar (because I like the special taste of brown sugar). Then cover the lid, and after the fire boils, change to low heat and cook slowly. 6, the waiting time is always very long, and finally only half of the water is boiled. At this time, because vinegar and wine have been heated for a long time, they have almost evaporated and need to be seasoned again. Change the fire, add vinegar, tomato sauce (it will be more practical to add a little sour taste, of course, it will be better if you cook authentic hot and sour sauce with hawthorn), brown sugar, stir fry twice, add some wine to continue stir fry, and then stir fry quickly, because sugar will be burnt if it sticks to the bottom of the pot for a long time, and it will be bitter if it is burnt. When the water is almost dry, drink it, stir-fry it twice, and sprinkle with sesame oil. Tip: 1. If you are lazy, you can save the pickled ribs in the second and third steps, hehe, this will save a lot of things, although the ribs will not feel crisp outside and soft inside when eaten in your mouth. But it should be noted that when seasoning for the first time, you should use more salt. When frying ribs, it's no problem to fry them older, but don't fry the surface black. Oh, wow, that's not old, it's burnt. Method 2: 250g ribs, a little tomato sauce, 25g sugar, 20g vinegar, 3g cooking wine 10g salt, and 0/000g oil/kloc-0. 1. Wash the ribs and marinate them with cooking wine and salt. 2, pot fire, oil burned to 60% heat, ribs fried to golden brown. 3. Put the oil in the bottom of the pot again, add sugar, tomato sauce, vinegar and salt, and stir evenly to make sweet and sour juice, then add the fried ribs and stir until the soup is evenly hung. Method 3: Raw materials: sparerib, ginger, dried starch (cold raw powder), 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. Practice: 1. Slaughter the ribs into 4cm long pieces, add a little salt and cooking wine and mix well (too much salt 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 it is better to put less salt before. 3. Cut the ginger into fine foams, put oil in the pot, and add the chopped ginger foam when it is heated to 60%. Soy sauce After the sugar melts, add the fried ribs, stir-fry and collect the juice, and then take the pot and plate. PS: 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 used. Mainly used 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 dry. When you see that the bottom of the pot is basically oil, then the ribs will pull a piece of sugar separately from each other, 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. Method 4: Shanghai cuisine-sweet and sour pork ribs Raw materials: tomato sauce 25g, sugar 25g, vinegar 20g, cooking wine 1 g, salt 3g, oil 1 ooo g.. Production process ① Wash the ribs and marinate them with cooking wine and salt. (2) Set the pot on fire, put the oil to 60% heat, add the ribs and fry until golden brown, and take them out; (3) put oil in the bottom of the pot, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is hung evenly. Add two teaspoons of sugar, a little salt (soy sauce is ok) and tomato sauce for coloring, not too much. You should use aged vinegar and add it before cooking, so that it will have a fragrance. Method 5: 7 "Zhejiang cuisine-sweet and sour pork ribs are golden and crisp on the outside and tender and fresh on the inside." Sweet and sour slightly salty. Raw gluten 160g, water-borne auricularia auricula 26g, clean bamboo shoots (magnolia tablets) 220g, green persimmons and red persimmons 22g each, sesame oil 600g (actual consumption 1 10g), white soup 40g, and dry starch 1 10g. In the production process (1), the gluten is pressed into 0.5 cm thick slices and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil. Method 6: 8 "Sweet and sour pork ribs 1", chop the pork ribs into small pieces, cook them in a pot, take them out and drain them. 2. Chop the onion and garlic, add cooking wine, vinegar, sugar, ginger powder and a little salt, and stir-fry the ribs. 3. Put a little oil in the wok and stir-fry the ribs. After the surface changes color (usually golden yellow, hehe), pour in the delicious juice and stir fry. Add a lot of sugar. 4. When the juice is almost collected, thicken it out of the pot. Experience: The ratio of sugar to vinegar is basically 1:2, and the sugar can be more. Add white radish or Chinese cabbage tofu skin vermicelli to the sparerib soup to make soup, so that all bones can eat. Method 7: Sweet and sour pork ribs Raw materials: Chop the pork ribs (frozen in the refrigerator 1 hour or so, and clip them out. Step 2: Put two small bowls of water back into the wok, pour the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Stir fry occasionally until the water is dry and oily. Stir-fried sesame seeds Can be loaded.