"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.
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.
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;
Garlic pork ribs
Recipe Recommendations
- soda 3 grams
- qingshui 60ml
- garlic 30 grams
- ginger slices 15 grams
- octagonal 2 grams
- geranyl 1 tablet
- yellow wine 20 grams
- oyster sauce 15 grams
- Meiji Fresh Soy Sauce 1 grams
- pepper 1 grams
- chicken essence 1 grams
- eggs 1 piece
- dry starch appropriate amount
- cooking oil appropriate amount
Steps for Garlic pork ribs
1
Main ingredients: pork steak, soda, water, garlic, ginger slices, star anise, fragrant leaves, rice wine, oyster sauce, Meiji soy sauce, pepper, chicken essence, eggs, dry starch, cooking oil.
2
Pour the ribs into a basin, put 3 grams of soda in it, then add 60ml of water in portions and grasp well. After grasping well, marinate for one hour, and repeat grasping well twice during the curing.
3
When marinating the ribs, you can cut the garlic into minced meat for later use.
4
After marinating the ribs for one hour, rinse them twice with water.
5
After rinsing the ribs, add minced garlic, ginger slices, star anise and fragrant leaves into them.
6
Add pepper powder and oyster sauce, drop about 1 gram of Meiji soy sauce into the ribs, and add 1 gram of chicken essence and rice wine and grasp well.
7
Grab the ribs evenly, cover them with plastic wrap and marinate for 1 hour.
8
After 1 hour, pick out the ginger slices, star anise and fragrant leaves inside, then add an egg and grasp well with your hands.
9
After grasping the eggs evenly, dip the ribs one by one with dry starch.
10
Heat the oil pan to 70% heat, add the ribs and fry them.
11
After the skin of the ribs is shaped and firm, the oil temperature can be reduced and fried over medium heat.
12
After frying the pork ribs, remove them, heat the oil again to 70% heat, then add the pork ribs and fry them again.
13
After frying, you can take it out and serve it on the table.Garlic pork ribs Make Tips
Characteristics of garlic pork ribs; charred yellow in color, crispy on the outside and tender on the inside, rich in garlic, salty and delicious. Warm tips: 1. When buying ribs, it is better to choose ribs with half a fan of no more than 6 kilograms. For ribs with more than 6 kilograms, it is recommended to cook or stew them. The ribs are too big to make raw frying. 2. Marinate with soda in advance, mainly to make the ribs absorb water and maintain the tenderness of the ribs. After marinating, wash them clean, and then add the ingredients to marinate. It doesn't matter if you marinate for a long time, as it will be more delicious. If you don't use it temporarily, you can also cover it with plastic wrap and place it in the refrigerator for refrigeration. You can also make it the next day. 3. Don't put salt in it when marinating, because oyster sauce, chicken essence, and Meiji fresh soy sauce are salty condiments. If the taste is too salty, it will not be delicious. 4. During the frying process, control the oil temperature well, put hot oil into the pan and immediately lock in the water, then fry it over medium to medium heat and fish it out, and then fry it again at high temperature. Only then will it taste crispy on the outside and tender on the inside, and the taste is quite great!