Speaking of baked bones with rice sauce, I have to talk about the Dechang Tea House in Huangpu, Guangzhou in the 1980s and 1990s. At that time, we would visit there from time to time for three classic dishes: Baked bones with tin foil in sauce, baked pork tripe with salt and shredded squid and silver sprouts. Among the three dishes, the taste is unique in Dechang. The restaurant next door is developed and once sent people to serve diners. After studying and making it, it is not as good as Dechang's products. Later, the mountains and rivers changed owners, and I heard that chefs also have high careers. I went back to Dechang in the same environment and ate these three dishes again, I could no longer find the taste of the year. Even if they are similar, but the "god" is not the star. The moon is not the moon anymore. But these three dishes are firmly remembered by me.
After many years, living in the United States, I can only imitate baked bones with rice sauce. It is really difficult to find other ingredients. I have done it twice recently. The first time I could say that I failed because the first time I didn't know that ribs should be fried. The finished product was made in a white and white manner, without entering the color or flavor. Later, I tried to figure out and felt that the fried ribs, whether it was in the color or the flavor, would be of great help. When frying, wrap it in a layer of dry corn powder (without sizing) to make it easier to absorb the flavor. Anyway, I don't know any chefs in Dechang, and I have never been to the kitchen. I just thought about it blindly. If I succeed, I will have a delicious food. If I fail, I will continue to work hard.
Baked bones with tin foil in soy sauce
By ElissaHerman
Recipe Recommendations
- ribs 6-8 root
- Worcestershire sauce 1 1.5 tablespoons
- garlic 3-4 grain
- soy sauce 2 2 teaspoons
- soy sauce 1/40 teaspoon
- pepper noodles 1/4 1/8 teaspoon
- brandy 1 tablespoon 1 teaspoon
- sugar 1/4 1/2 teaspoon
- pepper noodles 1/4 teaspoon 0
- sour and salty
- roast
- several hours
- senior
Steps for Baked bones with tin foil in soy sauce
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1. Marinating pork ribs: 1. Use a large bowl, put 1 tablespoon of pork ribs and pickled seasoning sauce, 2 teaspoons of soy sauce, 1/4 teaspoon of soy sauce (for coloring), 1/4 teaspoon of pepper flour, 1/4 teaspoon of pepper flour, 1/4 teaspoon of sugar, 1 tbsp of brandy, slice or chop the garlic, add it into a bowl, grab with your hands until the ribs are sticky. The bowl should be slightly larger to allow room for movement when grabbing the pickled pork ribs;2. After marinated, place them in a dense box, cover tightly, and place them in the refrigerator for 1-2 days.
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2. Formal operation: 1. Use a plate, spread dry corn starch, wrap the ribs with a layer of flour, and then shake off the excess flour;
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2. Put it in a 4- 50% hot pan and fry;
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3. Don't fire too quickly when frying, otherwise the outside will be scorched and the inside will not be cooked yet. Deep-fry until golden brown. After frying, filter the oil for later use;
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4. Cut onions into small pieces or filaments for use;
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5. Stir in 1.5 tablespoons of juice, 1 teaspoon of brandy (or other high-quality wine), 2 teaspoons of light soy sauce, 1/2 teaspoon of sugar, and 1/8--1/6 teaspoon of pepper flour into a bowl of juice;
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6. In a large basin, put in the fried ribs, shredded onions and mixed bowl juice, and stir with your hands until evenly mixed;
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7. Use a baking sheet, place tin foil, place onions on the bottom, and then place ribs on top;
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8. Then cover it tightly with tinfoil;
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9. Put it into a preheated oven at 400F for 15 minutes. After roasting, pick up the ribs. The onions are just for aroma and are basically not eaten. They can also keep the ribs from sticking to tinfoil when they are heated. Make it healthier.Baked bones with tin foil in soy sauce Make Tips
1. Because the bones are basically cooked when frying, they don't need to roast for too long. 2. Maybe some children's shoes will say that tinfoil baking is unhealthy. I understand, I know. It's just a dish. I try it occasionally, and there's nothing wrong with it. When leaving a comment, I don't have to say it is unhealthy. I have already noted it in the post, and I have reviewed it here. 3. Another method is: without tinfoil, return the fried pork ribs to the pan to find one and mix them into a bowl of juice, simmer them slightly, add a proper amount of water starch, and thicken them. 4. The amount of seasoning can also be changed according to each person's taste or the variety of seasoning can be increased or decreased, but it is best not to dispense with the sauce, otherwise it will be called baked bones with sauce. 5. For the dishes I make in the United States, the bottles of soy sauce are in English. As long as domestic friends go to the seasoning cabinets of large shopping malls, they usually have soy sauce for sale, and no brand is selected.