Speaking of which, I really don't know what the name of this dish is!
Usually, once you discover that the dishes you accidentally concoct are more eye-catching and delicious than the ones you cooked under the recipe, you can't help but hum! Although there are actually no recipes to refer to at home, Xiao Pang has always said it is like buying a recipe, but Xiao Pang does not support it! Why is this?
It was because I added a lot of seasonings to it, and I actually found that the effect was very good, so I had to call "Harmony Bone"!
Heweigu
By AnthonyMann
Recipe Recommendations
- salty and fresh
- fried
- a day
- senior
Steps for Heweigu
1
The ribs are soaked and washed in water until they turn light white.
2
Add green onions, ginger slices, and minced garlic to the ribs and grab them. Marinate for a while. Then pour in all the seasonings (except peanut oil and a spoonful of starch) and grasp well, then add a spoonful of peanut oil to seal the oil! This step is indispensable. It is a very important step in keeping the meat tender.
3
Put the ribs in a crisper bag and place them in the refrigerator overnight (I left them for a full 24 hours).
4
Remove the bones from the refrigerator, remove the juice, and add a large teaspoon of starch and grasp evenly.
5
Heat the oil in the pan, add the ribs and fry them over high heat until they are a little colored. This is to keep the moisture in the ribs locked inside and not lost, and the ribs do not stick between them. Then turn to low heat and fry slowly. This is to make the meat inside the ribs slowly ripe. If it keeps on high heat, it will easily burn on the outside but not on the inside.
6
Fry until done, then remove and serve on a plate.Heweigu Make Tips
1 This dish is actually not spicy, so you only need a small spoonful of hot sauce and very little cumin, which enhances the flavor!) 2 Add the ribs and fry them over high heat until they are a little colored. This is to keep the moisture in the ribs locked inside and not lost, and there is no adhesion between the ribs. Then turn to low heat and fry slowly. This is to make the meat inside the ribs slowly ripe. If it keeps on high heat, it will easily burn on the outside but not on the inside.