garlic Recipe
AbrahamReichel
"Garlic pork ribs" is a traditional food in Guangdong. When making, you should choose half a pork chop from the whole pig, and tender ribs weighing about five kilograms are more appropriate. If the pork ribs are too big, the meat will grow old, and if they are too small, the meat will be small. Therefore, half a pork chop should be five to six kilograms. <br />The traditional method for this dish is fried, but some friends cook the ribs first and then fry them. This will lose the tenderness of the ribs. They will not have the aroma of raw frying, and the taste is not good. <br />The frying process is very strict. The moisture in the pork chop must be locked first, then fried until it is cooked, and then fried before it is scorched. Only then will the taste be fragrant and delicious. In other words, the oil temperature should be controlled at double high and high and low. This means that the water should be locked in at high temperature, then cooled down and fried until it is cooked, and finally increased the oil temperature and fried for a few seconds to fry the outer skin to a burnt flavor. It will have a unique flavor when eaten. The main practices are as follows;
AleenLubowitz
Ingredients: soy sauce,chicken essence,mutton,egg white,water starch,pepper,white sugar,cooking wine,garlic,vinegar,peanut oil
