Orange ribs
By VicentaLakin
the orange fragrance that was made today by red-burned ribs feels good, fresh fruit and soft meat. the whole journey was not traditionally made out of sugar or colored with the old ones; orange juice was squeezed to pickle, orange skin was sharpened to boil, and a layer of natural oranges was added to the ribs, which were very tempting. as for the spices i used to make, i picked fresh basil leaves, and i always felt that the taste of fresh dry was pure, not so strong, and more importantly, the smell of oranges would help with the aroma. new year's talk about "windheads" and cut some gold-coloured oranges
Recipe Recommendations
Steps for Orange ribs
1
Fresh ribs are cut in small pieces, rinsed with open water for 10 minutes and dry water. Put the ribs in the bowl, mix the salt with a quarter spoon, squeeze into an orange juice for 2-3 hours
2
Make some orange skin with fresh oranges
3
Hot oil, put a piece of the ribs in the pan, no pickled juice。
4
Scratch orange skins with a small knife (the intact skin part, not polished) and cut silk. Don't cut the white part, or it'll taste bitter。
5
Fresh ribs are cut in small pieces, rinsed with open water for 10 minutes and dry water. Put the ribs in the bowl, mix the salt with a quarter spoon, squeeze into an orange juice for 2-3 hours
6
To fry the tiara out of the cormorant of micro-gold, which can be decorated, but only top coloured, and stand-by。
7
If you don't stick the onion to the boiler, you're gonna have to put onion on it
8
i'll put onions on the boiler with chops, with proper water, basil leaves
9
Added to step one, orange pelts, evenly mixed, boiled, small flamingo for half an hour until the meat is soft. The whole journey does not need to be seasoned, the orange skin is mainly dyed and fragrance, and the orange skin has a much better dyeing effect than orange meat and juice。
10
in half an hour, pull out the basil leaves, add half-cooked onions, and fire a minute
11
I'll make a saline
12
Done
13
Put some oranges in it