Fruity pork ribs
By VicentaLakin
Recipe Recommendations
Steps for Fruity pork ribs
1
Chop the ribs into small pieces, wash them, and control the moisture.
2
Add about 2 teaspoons of salt, 2 teaspoons of soy sauce or soy sauce, 2 teaspoons of starch, about 10 ml of wine, 2 to 3 drops of oil (I choose olive oil), grasp well with your hands, and marinate for about 10 minutes.
3
Wash the oranges and pears, peel the oranges by hand, or use a knife if you are good at it; peel the pears as well; cut the peeled oranges and pears into small pieces (if the oranges have seeds, remove the seeds), put them in a juicer or blender to juice. I use a soymilk maker.
4
Squeeze oranges and pears into juice. If you use a blender, you don't need to filter the pomace, and it's better to have some pulp residue.
5
Choose a thicker orange peel and soak it in water.
6
To heat the oil pan, it is best to choose a flat-bottomed pan, add a little oil, not too much oil, and fry the marinated ribs.
7
After the oil is heated, adjust to medium to medium heat. The heat must not be too high. Start preparing to fry ribs.
8
Put the ribs into the frying pan and fry one side for a while. At this time, immediately turn the heat to a minimum, because the oil temperature in the pan is already very high at this time, and the ribs will be overcooked or burnt if you don't turn off the heat.
9
Since the ribs are basically hexahedron after being cut, use chopsticks to flip them back and forth to ensure that they are fried on every side.
10
The fried ribs are basically just brown on the outside.
11
Cut some shredded onions and shredded ginger, not too much, especially the shredded ginger must not be more than shredded onions, otherwise it will steal the aroma of the juice. I only used the amount of shredded onions and shredded ginger shown in the picture for one pound of ribs.
12
Reheat the oil pan, add a little oil, and saute the shredded onions and ginger until fragrant.
13
Add the fried ribs and stir fry for a while. Mix 2 teaspoons of salt, 2 teaspoons of light soy sauce or soy sauce, 15 ml of wine, and 1 teaspoon of sugar into the squeezed juice and add it to the pan.
14
Bring the juice and seasoning into the pan over high heat to a boil.
15
When boiling, add 1 leaf leaf and break the leaf in half to make it easy to taste. But never put too much. I can put a piece of fragrant leaves for 1 pound of ribs, because if I put too much, these things will steal the taste of juice.
16
Then turn to medium or low heat and start to simmer. If you are not in a hurry, it is best to use low heat.
17
About 30 minutes later, the soup was quickly dried, and the lid was opened and stir-fried. Because the juice has a lot of sugar and is particularly easy to paste the pan with fruit residue, the soup must not be left when it is drying, and it must be stir-fried constantly. Then turn off the heat and leave the pot.
18
Cut the soaked orange peel into thin threads and sprinkle on the ribs.Fruity pork ribs Make Tips
1. When shopping for oranges, choose one with thick skin and one with thin skin. The thicker skin is for the use of orange peel silk, and the thinner skin has more moisture.
2. Buy the most common pear.
3. Choose the most common wine and don't use good dry red wine, because the better the wine, the more it will steal the aroma of the juice.
4. When frying the ribs, add less oil and fry them in batches. Add a little when there is less oil in the pan, but not too much.
2. Buy the most common pear.
3. Choose the most common wine and don't use good dry red wine, because the better the wine, the more it will steal the aroma of the juice.
4. When frying the ribs, add less oil and fry them in batches. Add a little when there is less oil in the pan, but not too much.