Garlic ribs
By VicentaLakin
I don't want to talk about the nutrients and food of the garlic chops. I learned this from fire. Now I ask you to make a copy of it at home in the following way. Because of the large amount of garlic added to the dish, the consumption of garlic is instrumental in preventing influenza and gastrointestinal diseases at times of spring and summer, when temperatures are volatile. Maybe one day the expert professors will be advocating for more garlic instead of plaster root! Huh
Recipe Recommendations
- pork ribs 500G
- garlic cloves 100g
- eggs 100g
- starch 100g
- Sichuan-style five-spice salt 8g
- rice wine 20g
- pepper 1g
Steps for Garlic ribs
1
The garlic petals cut into the ribs
2
Add eggs, starch, fragrance salt, pepper powder, rice wine
3
Put it in the fridge for eight hours
4
Eight hours from the boiler, the ribs will be plattered again, 60% of the oil temperature will be boiled down, the ribs will be blown to the ground for 8 to 10 minutes, and the oil in the ribs will come out
5
It's finished and can be eaten with pepper noodles or jam。Garlic ribs Make Tips
1. The starch is best used either as maize starch or pea starch. 2. Battery is required before the boiler is blown. 3. The subbrand oil pans must be placed in one piece to prevent adhesion. 4. High temperature of oil is not allowed when the oil is blown up. Five or 500 grams of ribs were produced by families who recommended a three-time boiler, six times with various kinds of jam better to eat. No rice wine can also be replaced with ordinary white wine, but it should be reduced by alcohol. 8 The sauna salt is made from the sauna salt with the powder。