Sweet and Sour Dishes Recipes

The sweet and sour dish series is quite famous. It has a good appetite-stimulating effect and is welcomed by many people. There are also many sweet and sour dishes, such as the classic sweet and sour spare ribs, sweet and sour pork tenderloin, or sweet and sour carp, etc. They have one thing in common that when they are cooked, more sugar and vinegar are added, which has a good appetizing effect and is also good in terms of health care.

Sweet and Sour Spare Ribs

Ingredients: 700g ribs, vegetable oil, shredded ginger, 10 pieces of rock sugar, 2 spoons of balsamic vinegar, 1 spoon of cooking wine, salt, and cooked white sesame seeds. Method 1. Wash and drain the ribs, then cut them into small sections. 2. Put it in a pot of cold water and boil it to remove the blood foam, then remove it and drain. 3. Add vegetable oil to the pot, put the rock sugar in and stir-fry over low heat until it melts, until the sugar juice turns brown and bubbles appear. 4. Add the dried ribs and stir-fry. 5. Add the shredded ginger into the pan and stir-fry until fragrant. 6. Turn off the heat until every piece of ribs is covered with sugar color. 7. Put the ribs into the rice cooker, add a spoonful of cooking wine, 2 spoonfuls of balsamic vinegar, appropriate amount of salt, and the amount of water should not exceed half of the ribs. Press the steam button on the rice cooker, remove from the heat after 1 hour and sprinkle with cooked white sesame seeds.

Sweet and Sour Pork Tenderloin

Ingredients: 200g pork tenderloin, 60g scallion, ginger and garlic packet, 30g cornstarch packet, 50g tomato sauce packet. Method: 1. Add scallion, ginger, light soy sauce, cooking wine and appropriate amount of salt to the pork tenderloin and mix well; 2. Evenly coat the pork tenderloin with cornstarch, heat 300g of oil in a pan until 70% hot, put the pork tenderloin strips into the pan one by one, fry them until they turn yellow, remove them from the oil; 3. Remove from heat, add 100g of water, add tomato sauce, appropriate amount of sugar and aged vinegar, turn on the heat and bring to a boil, stirring constantly until the juice becomes thick, pour the pork tenderloin strips back into the pan, coat them with the sauce and serve.

Main ingredients : 1 Yellow River carp (about 750 grams), auxiliary ingredients: a little minced ginger, minced green onion, and minced garlic, seasoning: 100 grams of vinegar, 175 grams of sugar, 10 grams of soy sauce, 3 grams of refined salt, 300 grams of clear soup, 150 grams of wet starch, and 1750 grams of peanut oil (about 150 grams consumed). Method 1. Remove the scales, gills and internal organs of the carp and wash it. Make vertical and then oblique cuts on the fish body every 2.5 cm (about 1.5 cm deep). Then lift the knife to open the fish body, spread fine salt into the fish body to marinate it slightly, and evenly apply a layer of wet starch paste on the cut edge and the entire body of the fish. 2. Pour oil into the wok and heat it up to 70% hot. Put the fish tail into the wok and the cut edge will open immediately. At this time, you need to use a spatula to support the fish to prevent it from sticking to the pan. Fry for about 2 minutes) Use a spatula to push the fish to the edge of the pan so that the fish body is in a bow shape, turn the fish back down, and fry for 2 minutes; then turn the fish over so that the belly is facing down, and fry for 2 minutes; then lay the fish flat, use a spatula to press the head into the oil and fry for 2 minutes. Fry the fish for 8 minutes, until it turns golden brown, then remove from the pan and place on a plate. 3. Leave a little oil in the wok and heat it to 60% hot. Add onion, ginger, minced garlic, vinegar, soy sauce, sugar, and clear soup. When it is thick, thicken it with wet starch. Drizzle with a little cooked oil, quickly remove from the pan and pour it on the fish. Tips: The key is to pay attention to the temperature. When you first put the oil into the pot, the temperature should be higher (burn to about 80% hot), but do not increase the temperature after putting it into the pot. It should be fried until golden brown but not burnt. The ratio of vinegar to sugar should be appropriate, and the taste should be sweet with a hint of sourness. The sweet and sour marinade should be thick but not thick.