糖醋排骨的具体做法(整篇要用英文翻译)
1、Chop ribs into small pieces, add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar, mix well, marinate for 20 minutes.
2、 Start the oil pan, when the oil is eight minutes hot, put the marinated spareribs in it, fry until the spareribs turn brown, put them out, and leave the oil in the pan.
3、 Heat the oil pan a little, add a small half bowl of water and 1 tbsp of vinegar, boil it, then add white sugar and brown sugar, cook it over low heat until it becomes sticky, and stir with chopsticks to prevent the sugar from sticking to the pan.
4、Change to medium heat, pour in the ribs, let the ribs evenly stained with sweet and sour juice. Stir constantly at the same time. Then pour 1 tablespoons of soy sauce and
5 、grams of salt, stir fry, finally transfer chicken essence, sprinkle sesame seeds, then cook.
翻译：
1、排骨切成小块，加2汤匙料酒、1汤匙生抽、1汤匙香醋，搅匀，腌20分钟。
2、起油锅，油八分热时放入腌制好的排骨，煎至排骨变成棕色，盛出，油留到锅里。
3、油锅稍微加热一下，加入小半碗清水和1汤匙香醋，煮沸，再加入白糖、红糖，小火煮至变成粘稠状，煮的时候不断用筷子搅拌，防止糖粘锅。
4、换中火，倒入排骨，让排骨均匀地沾上糖醋汁。同时不断搅拌。再倒入1汤匙老抽、和5克食盐，翻炒，最后调入鸡精，撒上芝麻，即可出锅。
糖醋排骨是四川一道很有名的凉菜，用的是炸收的烹饪方法，属于糖醋味型，琥珀油亮，干香滋润，甜酸醇厚，是一款极好的下酒菜或是开胃菜。
先去市场买来排骨适量，（我们做糖醋排骨的时候一次做的很多，一是喜欢吃，二是做的多省事，三是这菜属于量大质更优的品种。）让老板帮你剁成小段，免得自己回家麻烦，而且伤刀。
再准备一些姜葱、花椒、盐、糖、醋等调味品。
锅内烧水，放排骨下锅煮，加姜葱、花椒、料酒，烧开后打去浮沫，继续改用中小火煮至排骨上的肉能脱骨就可以捞出来沥干水分了（饭店一般不用煮，而是飞水后蒸，这样肉味更浓，但是要有条件——用蒸笼长时间蒸）
然后锅置火上，放油烧到七成热（油面开始冒青烟），下排骨炸至棕红捞出。把油倒出，锅洗净，然后加汤并用盐、糖调味（略有咸甜味），糖色调色（用白糖加油炒至棕红加水制成，如果不会，可以加酱油（不过发黑）或是可乐），放入排骨，用中小火烧至汤汁快干时，加醋翻炒至收汁亮油，淋入少许香油翻匀就可以起锅了。
这时候千万要忍住，不要还没凉就悉数扫荡干净，那么凉后更美味的糖醋排骨就不复存在了。
此外，你也可以在起锅后撒上少许白芝麻装盘
Sweet and sour spareribs practice there are many here tell us the authentic sweet and sour pork ribs, so that we look at the truth:)
Sichuan is a sweet and sour spareribs famous cold dish, using a collection of deep-fried cooking method, which taste sweet and sour type, amber brown cigar with an oily, dry moisture Shannon, mellow sour, is an excellent appetizers or drink under.
Suitable go to the market to buy ribs, (sweet and sour spareribs we do when the time to do a lot, like to eat first and the second is to do more than save, and third, this large volume of vegetables belonging to the better quality varieties.) So that the boss help You hacked short to avoid trouble themselves to go home, and knife wounds.
And then try to work out some Jiangcong, pepper, salt, sugar, vinegar condiment.
Water heating pot, pot put under the ribs, plus Jiangcong, pepper, cooking wine, boil after floating foam to fight, continue to switch to small and medium-sized Huozhu ribs on the bone from the meat will be able to remove Drain the water ( Hotels generally do not have to cook, but to fly after the steaming water, so Gengnong meat, but conditional - by steamer steaming for a long time)
And then buy the fire pot, heat oil spread 70 (surface oil smoke began to run), under the ribs Zhazhizonghong remove. Pour the oil, wash the pot, then add soup and salt, sugar, seasonings (salt slightly sweet), sugar tone color (white sugar with Chaozhizonghong fuel made from water, if not, you can add soy sauce (though fat Black) or cola), Add ribs, to set fire to small and medium-sized quick-drying liquid, stir Jiacu close to the oil-juice, a little sesame oil Linru can turn even the Qiguo.
This is the time to hold back tens of millions, yet not all raids on the cool clean, cool even after the delicious sweet and sour pork ribs on the longer exist.
In addition, you can sprinkle Qiguo after a little white sesame Zhuangpan
