Fried Spare Ribs with Spiced Salt(jiao yan pai gu )

Pepper and salt spareribs method:

Raw materials for making pepper and salt spareribs:

1000 grams of pork ribs, 50 grams of eggs.

Seasoning for making pepper and salt spareribs:

Vegetable oil, refined salt, monosodium glutamate, cooking wine, starch, flour, pepper, pepper salt, sweet sauce, scallion each amount.

Process of making pepper and salt spareribs:

(1) Beat the eggs into the bowl, stir well and add starch. Stir the flour into egg paste, wash the spareribs, chop them into small pieces, put them into the egg paste, add wine, salt and pepper, mix well.

(2) Put the oil in the frying pan and heat it to 70% of the heat. One by one, put in the battered spareribs and fry them until they are cooked. When they are on the table, put them in the frying pan and fry them until they are crisp outside and tender inside. When they are golden yellow, take them out. Drain the oil and put them on the plate. Eat with shredded green onion and pepper salt, sweet sauce.

Characteristics of pepper and salt spareribs:

It is golden in color, scorched outside and tender inside, and tastes salty and fragrant.

Fried Spare Ribs with Spiced Salt

Pepper and salt spareribs is a home-made dish, mainly made of pork spareribs, pepper and salt. Its color is golden, the outside is burnt, the inside is tender, and the taste is salty and fragrant.

Characteristics of dishes

Spiced and salted spareribs belong to the family recipe, the main raw material is spareribs; taste: fragrant; Technology: fried, cooking difficulty is intermediate. Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich in calcium, which can maintain bone health. Suitable for Qi and blood deficiency, yin deficiency poor.

Dish making

Method 1

Materials: pork ribs 250g, cooking wine 2G, Taibai powder 30g, monosodium glutamate 0.5g, sugar 25g, vinegar 15g, pepper salt 3G, cooked lard 1000g (consumption 75g), soy sauce 25g.

Cooking method:

1. Wash the spareribs, cut them into two inch long and half inch wide strips, mix well with a small amount of soy sauce, cooking wine, monosodium glutamate and some white powder, mix well, and soak for one hour to make them tasty;

2. Mix sugar, vinegar, soy sauce and a little water to make sweet and sour sauce. The remaining Taibai powder is mixed with twice water to make wet Taibai powder for use;

3. In a hot oil pan, deep fry the spareribs first, take them out, then deep fry them again after they are slightly cold, so that the spareribs can be deep fried and evenly. Take it out and put it on a plate;

4. Reheat the oil pan, pour in the sweet and sour sauce, boil, pour in the wet white powder, hook into the sweet and sour juice, pour in the cooked lard, and put it in another small bowl;

5. Put the pepper salt on a small plate and dip it in the sweet and sour sauce when eating.

Method 2

Material Science:

Three taels of pork ribs, one egg, three taels of starch, half a spoonful of prickly ash powder, one spoonful of sesame oil, two spoonfuls of cooking wine, and an appropriate amount of salt.

Cooking method:

1. Add cooking wine and salt into the spareribs, mix well and taste for about half an hour;

2. Heat a frying pan over a low heat, add a spoonful of salt, stir fry until yellowish, then add pepper powder, stir well to make salt and pepper powder, and put it in a bowl for later use;

3. Beat the eggs in a bowl and mix them with starch to make whole egg starch paste;

4. Heat the pork ribs one by one with the whole egg starch paste. Deep fry slowly until golden brown. Drain the oil and put it on a plate. Sprinkle with sesame oil and pepper salt.

Method 3

Material Science:

750g pork ribs, green onion, ginger, red pepper, green pepper, 2 eggs, black pepper, monosodium glutamate, Huadiao wine, pepper and salt.

Cooking method:

1. Cut the pork ribs into long sections (5cm) and wash them. Drain the ribs with a cloth;

2. Then marinate with salt, black pepper, monosodium glutamate, Huadiao wine and ginger powder for 15 minutes;

3. In the process of cooking the oil, mix the main material into an egg batter and stir it evenly with a small spoon;

4. Spread the marinated spareribs with egg paste evenly, put them into the boiling oil, deep fry them until golden, crisp them and put them on the plate;

5. Add chopped red pepper, scallion, green pepper and salt, stir fry until fragrant, and sprinkle on spareribs.

Note:

When steaming spareribs, if you don't have a steamer at home, you can replace it with a bowl. Put it directly into a pot mixed with water and submerge it to half the height of the bowl;

When steaming, add some water to the pot from time to time, so that the water will not dry. Remember to add boiling hot water, otherwise a cold and a hot, easy to burst bowl;

There is a layer of egg paste on the outside of the pepper and salt spareribs, so the juice in the pot will thicken immediately when it is put into the pot. At this time, keep stirring to prevent it from sticking to the pot;

The juice must be dried. When the bottom of the pot is basically full of oil and the ribs are separated from each other, a piece of sugar will be pulled apart, the juice will be almost collected. Juice drying will seriously affect the luster and taste of the finished product.

Method 4

Material Science:

Pork ribs 1000g, eggs 50g, vegetable oil, refined salt, monosodium glutamate, cooking wine, starch, flour, pepper, pepper salt, sweet flour sauce, scallion each amount.

Cooking method:

1. Beat the eggs into the bowl, stir well and add starch. Stir the flour into egg paste, wash and chop the spareribs into small pieces, put them into the egg paste, add wine, salt and pepper, mix well;

2. Put the oil in the frying pan and heat it to 70% of the heat. One by one, put in the battered spareribs and fry them until they are cooked. When they are on the table, put them in the frying pan and fry them until they are crisp outside and tender inside. When they are golden yellow, take them out. Drain the oil and put them on the plate. Eat with shredded green onion and pepper salt, sweet sauce.

Method 5

Material Science:

Ribs 300g, ginger, cooking wine, garlic, fried powder.

Pepper and salt, oil, sesame oil, scallion, salt, chicken essence.

Production steps:

1. Wash the spareribs and dry them in the air. Chop the ginger and garlic (divide the garlic into 2 parts) and shred the green onion;

2. Add a little salt, oil, cooking wine, chicken essence, oil, ginger and garlic, mix and marinate for one hour;

3. Pat the spareribs evenly with multi-purpose frying powder, fry them in the oil pan (180 degrees) until golden yellow, and then remove the oil to dry;

4. Leave a little oil in the pan, stir fry the garlic until golden, and then add the spareribs;

5. Finally, add the right amount of salt and pepper, stir fry evenly, sprinkle onion shreds, sprinkle sesame oil can be loaded plate.

Method 6

Ingredients: pork ribs, ingredients: onion, onion, ginger, red pepper, green pepper, onion and egg.

Cooking method:

1. Pork ribs cut into inch long segments, it will be pickled taste;

2. In the process of cooking the oil, mix the main material into an egg batter and stir it evenly with a small spoon;

3. The main ingredients of ribs evenly wrapped in egg paste, add 50% oil temperature, deep fry until crisp, empty the oil, deep fry mature.

Method 7

Ingredients: pork chop, salt and pepper.

Accessories: green onion, ginger, dried pepper, cooking wine, oil, sugar, salt.

1. Wash and cut the spareribs into small sections, add cooking wine, salt and ginger, and marinate for 30 minutes;

2. Heat the oil to 60% heat, deep fry the spareribs until golden, remove and drain the oil;

3. Leave the bottom oil in the pan, add the scallion, ginger slices and dry pepper, and saute until fragrant;

4. Stir fry the fried spareribs, add a small amount of salt, stir fry the sugar evenly, sprinkle salt and pepper before leaving the pot.

Tips:

1. It's not easy to fry the steak too long, otherwise the meat will be hard;

2. The pepper and salt sprinkled before leaving the pot can be changed into black pepper or cumin powder to change a taste.

Method 8

Ingredients: ribs, onion, ginger, garlic, dry pepper, cooking wine, starch, pepper and salt, soy sauce.

Method:

1. Chop ribs into small sections, blanch them in boiling water, cut scallions into sections, slice ginger, and chop garlic for later use;

2. Add cooking wine, soy sauce, salt and pepper, green onion, ginger and garlic to the ribs, mix well and marinate for more than two hours;

3. Heat the oil in the pan, evenly coat the ribs with starch, then put them into the pan, and fry them with medium heat until golden brown;

4. Heat the bottom oil in the pot, saute with dried pepper, green onion, ginger and garlic, then return the ribs to the pot, stir quickly, and sprinkle pepper and salt evenly before leaving the pot.

Method 9

Material Science:

Main ingredient: pork chop

Accessories: egg yolk, green pepper, pepper (red, small), garlic, onion, wheat flour.

Seasoning: starch, rice wine, salt.

practice

1. Get the materials ready. Spareribs must be made of refined meat. Smaller ones are more tender and can be a little fatter;

2. Wash the spareribs and chop them into small pieces. Marinate them with rice wine and salt for a while;

3. Pour an egg yolk into the spareribs. Just putting the egg yolk can make the surface of the spareribs more golden and slightly crispy. It's OK to put the whole egg. Don't waste it;

4. Grasp well by hand;

5. Then pour in the right amount of flour and starch. The amount of flour and starch is about half, put a little bit, until it feels very sticky, do not put any more. The thickness of the surface paste of spareribs can be controlled by the amount of eggs. If you want to paste thicker, put more eggs, but not too thick, no taste;

6. Stir well and marinate for two hours;

7. Mince green pepper, red pepper, scallion and garlic;

8. Pour the oil in the pan and fry the ribs. First, use 60% oil temperature and medium heat to fry the spareribs until they are almost cooked. Then turn on the high heat to make the oil temperature rise and the surface of the spareribs turn yellow and beautiful. Remember, this is the raw material that is not easy to fry

Chinese PinYin : Jiao Yan Pai Gu