Spareribs of bergamot(fo shou pai gu )

Method of spareribs of bergamot

Raw materials for making Bergamot ribs:

400g spareribs, 300g lean pork, 50g shrimp, 2 duck eggs, 25g fat pork, 50g green onion, 50g water chestnut, 15g square fish, 10g refined salt, 5g sesame oil, 6G monosodium glutamate, 100g flour, 1 red pepper, a little Sichuan pepper, 1000g raw oil (100g consumption).

The steps of making the spareribs of bergamot are as follows:

1. First remove the spareribs, chop the spareribs into 5cm long, then cut the spareribs, lean meat and fat meat, shrimp meat, water chestnut, square fish, green onion and red pepper with a knife, mix them together, put them on the chopping board, chop them into antler with a knife, add refined salt, flavoring essence, sesame oil and Sichuan peppers, and knead the antler into 20 Buddha hands Dip in dry flour, and then compact the flour.

2. Knock the duck eggs open, beat them into egg liquid, then dip the Bergamot shaped spareribs one by one with duck egg liquid, and then put them into the oil pot and fry them in oil until they are ripe. Serve on 2 plates with sweet sauce.

Flavor characteristics:

It looks like bergamot. It is fragrant outside and tender inside. It is delicious.

Spareribs of bergamot

The spareribs of bergamot is a famous traditional dish in Guangdong Province. The special delicacies are like fingered Buddha, fragrant on the outside and tender on the inside. First, remove the spareribs and chop them into 5cm long. Then, cut the spareribs, lean and fat meat, shrimp, water chestnut, square fish, green onion and red pepper with a knife and mix them together. Put them on the chopping board and chop them with a knife. Then, add refined salt, essence of flavor, sesame oil and Sichuan pepper and mix them well. Then, set the minced meat on the spareribs and knead them into 20 Bergamots, Dip in dry flour, and then compact the flour. Knock the duck eggs open, beat them into egg liquid, then dip the Bergamot shaped spareribs one by one with duck egg liquid, and then put them into the oil pot and fry them until they are cooked. Serve on 2 plates with sweet sauce.

Spareribs of bergamot

Main materials

400g spareribs, 300g lean pork, 50g shrimp, 2 duck eggs, 25g fat pork,

mixed ingredients

50g green onion, 50g water chestnut, 15g square fish, 10g refined salt, 5g sesame oil, 6G monosodium glutamate, 100g flour, 1 red pepper, a little Sichuan pepper, 1000g crude oil (100g consumption).

Sweet and sour spareribs of bergamot

Main materials

12 ribs, 200 grams of lean meat, 1 egg, 120 grams of flour, 20 grams of wet mushrooms, 40 grams of green onions, a little red pepper, 80 grams of horseshoe meat, 60 grams of vinegar, 80 grams of sugar, 40 grams of oil, 60 grams of Zhejiang vinegar, a little five spice powder, salt, corn flour and Shaojiu.

practice

1. First, chop the ribs into small pieces, then scrape 8 / 10 of the meat of each rib to one end with a knife, chop the bones with a knife, then put them on a plate, add some Shaojiu, salt and monosodium glutamate, and marinate the ribs.

2. Cut the lean meat into small pieces, add a little five spice powder and sugar, mix well, divide into 12 parts, and then wrap each meat in the joint of each sparerib to make a fist shape.

3. Mix the flour, eggs and water to form a batter. Spread it on the spareribs. Then fry in oil until golden brown.

4. The wet mushroom, green onion, red pepper, horseshoe meat and other materials cut into small grains. In addition, mix the right amount of vinegar, Zhejiang vinegar, sugar, sesame oil, monosodium glutamate, corn flour and salt to form salt.

5. Place the fried ribs on a long plate, with the bone branches outward and the meatballs inward. Stir fry 4% of the granules, pour down the sauce, roll over and pour over the ribs.

Nutrients

The nutrients per 100 grams are as follows

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fo Shou Pai Gu