The sweet and sour pork ribs are a dish suitable for all ages. The thick sauce wraps the fried pork ribs until the outside is burnt and tender inside, making people's appetites and can't stop.
If you want to make sweet and sour pork ribs like a five-star hotel, you still need to master a lot of skills. Let me break down one by one:
1. How to remove the blood and fishy smell of ribs?
Slowly rinse the ribs with clear water for about 15 minutes, and then soak the ribs in clear water for 30 minutes to remove the blood and fishy smell in the ribs.
2. How to make ribs more tender and smooth?
Papaya contains "papain", which is a natural meat loosening agent that can make the meat softer and smoother. Beat the papaya into juice and press it into mud to pickle, and the effect is the same. Most hotels use soda powder to make ribs more soft, and using papaya puree instead of soda powder is also a healthier way.
3. How to make the aroma of ribs stronger?
Adding high-concentration white wine (above 50 degrees Celsius), egg yolks and onions can make the ribs more fragrant.
4. How to fry the pork ribs that are charred on the outside and tender on the inside?
Put the oil in a dry pan and cook until the oil temperature is 50% hot (bubbling), add the ribs and fry them for about 10 seconds, then use low heat to fry them until the surface of the ribs is solidified and floating on the oil surface, and then remove them (about 5 minutes). Fry again in medium-high warm oil.
5. How to make the sauce more delicious and the pork ribs more beautiful?
The color of Cantonese sweet and sour pork ribs is slightly red. Generally, hotels put food coloring, chicken sauce and red Zhejiang vinegar. I don't have coloring, chicken sauce and red Zhejiang vinegar at home. I put chicken sauce and soy sauce instead. Although the color is slightly dark, it does not affect the taste. if
Cantonese style sweet and sour pork ribs
- sweet and sour
- fried
- several hours
- senior
Steps for Cantonese style sweet and sour pork ribs
1
Prepare the main materials.
2
After washing the ribs, soak them in clean water for half an hour to soak in blood and turn them over halfway.
3
Press the papaya into papaya paste with a garlic press and place it in the ribs, stir well, marinate for 1 hour, turning over halfway.
4
Rinse the ribs with clean water, then use kitchen paper to blot dry the water, put salt, high-concentration white juice, cornstarch, and egg yolk into the ribs, stir well, and marinate for 30 minutes.
5
Cut the onions, red peppers and yellow peppers into slices and mix the sauce.
6
Wrap the ribs evenly in turn with cornflour.
7
Put the oil in a dry pan and cook until the oil temperature is 50% hot (bubbling), add the ribs and fry them for about 10 seconds, then use low heat to fry them until the surface of the ribs is solidified and floating on the oil surface, and then remove them (about 5 minutes).
8
Fry again in medium-high warm oil, then drain off the oil and put it into a bowl.
9
Pour the sauce and 1 bowl of water into a frying pan, and cook over low heat until boiling.
10
Pour in the fried pork ribs and stir well until the sauce is evenly wrapped on the pork ribs.
11
Pour in the onions and red and yellow pepper slices and stir fry for a while.Cantonese style sweet and sour pork ribs Make Tips
1. The ribs marinated with papaya paste must be washed with clean water and drained dry with kitchen paper. 2. Method of wrapping batter: You can first put the cornflour in a bowl, then put the ribs into the bowl, pick up the bowl and shake the bowl left and right, so that you can quickly and evenly wrap the starch. 2. If you want to wrap the batter thicker, you can dip it in the egg yolk before wrapping the batter.