Orange ribs
By VicentaLakin
Now it's like the orange season, the day we go to the supermarket to buy something, see the piles of oranges, look fresh and buy something, so we put the ribs and oranges together, and it's already full of fruit when it's done, and the whole kitchen is full of sweet and sweet fruit, and today it's still made out of the Subal pressure pot, the more easy it is, the more it is done together with fruit and meat, the more many people do it, the more it tastes like sugary steaks, but it's a little more fragrance, fresher than sugary, not greasy, it's worth a try, and it's made with a pressure pan, so long as it's handled in advance, it's done very easy the next day, and even if it's for a meal, it's not ashamed of people
Recipe Recommendations
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for Orange ribs
1
Clean up the ribs, put in a cold-water pan with a little spoonful of wine
2
The orange skin is washed with salt and washed with water to remove the fruit, the orange skin is shaved to the white part and the yellow skin part is left
3
The orange meat juice that will be taken off
4
Cleaning of well-watered ribs and drying of excess water, and then putting them in clean containers, pouring them into fresh orange juice and market orange juice, and putting the previously removed orange slices together with a spoonful of wine, while placing a tea spoon of salt on the base and freezing the fridge for 8-10 hours
5
Picked ribs dry orange juice, covered with dried starch
6
I'll fry the tatters of the starch in the oil pan
7
It's hot, a little oil, then a spoonful of ketchup
8
Pumping the ribs into the fire
9
The orange juice that was rinseded into the pressure pan
10
Put the sugar in
11
And then you put on the pressure pan cap, and then you put it on the fire for 10 minutes
12
Then when the pressure pot comes out of fire, a little salt and chicken tastes good, and the fire lasts three to five minutesOrange ribs Make Tips
1. I usually like to blanch meat first, as I believe this effectively removes off-flavors and impurities. You can skip this step, but you will need to add cooking wine or lemon juice to properly remove the gamey smell.
2. The white pith of the orange peel must be removed, otherwise it will taste bitter.
3. Adding orange peel while marinating the ribs will enhance the orange flavor.
4. Marinating the ribs in advance allows them to absorb the flavors better.
5. You can deep-fry the ribs, but pan-frying is more convenient and uses less oil.