Pork ribs with fruit flavor(guo xiang pai gu )

Pork ribs with fruit flavor

Introduction:

"It's a self-improvement dish inspired by an orange flavored sparerib. As a hot cold dish, it has the flavor of juice in the meat. It's refreshing to eat cold. It's especially suitable for drinking in summer

Production steps:

Step 1: chop the ribs into small pieces, wash and control the moisture.

Step 2: put about 2 teaspoons of salt, 2 teaspoons of soy sauce or soy sauce, 2 teaspoons of starch, 10 ml of wine, 2 to 3 drops of oil (I choose olive oil), and marinate for about 10 minutes.

Step 3: wash the oranges and pears, peel the oranges by hand, if the technology is good, peel them with a knife; peel the pears, too; cut the peeled oranges and pears into small pieces (if the oranges have seeds, remove the seeds), and put them into a juicer or blender to extract juice. I use a soybean milk machine.

Step 4: squeeze oranges and pears into juice. If you use a blender, you don't need to filter the fruit residue. It's better to have a little pulp residue.

Step 5: choose a thicker orange peel and soak it in water.

Step 6: heat up the oil pan. It's better to choose a pan with flat bottom. Add a little oil. The oil must not be too much. Fry the pickled ribs.

The seventh step: after the oil is heated, it can be turned into a medium and small fire. The fire must not be big enough to start frying ribs.

Step 8: put the ribs into the oil pan and fry one side for a while. At this time, adjust the fire to the minimum, because the oil temperature in the pot is already very high. If you don't turn off the fire, the ribs will be fried too old or paste.

Step 9: because the rib is basically a hexahedron after being cut, turn it back and forth with chopsticks when frying, so as to ensure that each side is fried.

Step 10: the fried ribs are basically Brown outside.

Step 11: cut a little onion and ginger, not too much, especially ginger must not be more than onion, otherwise it will rob the flavor of juice. For a kilo of ribs, I only used the amount of shredded onion and ginger shown in the picture.

Step 12: heat up the oil pan again, add a little oil, heat up the oil and saute shredded onion and ginger.

Step 13: add the fried ribs and stir fry for a while. Mix 2 teaspoons of salt, 2 teaspoons of soy sauce, 15 ml of wine and 1 teaspoon of sugar into the squeezed juice and add it to the pan.

Step 14: bring the juice and sauce to a boil over high heat.

Step 15: when boiling, put in a piece of fragrant leaf, break the fragrant leaf into two, easy to taste. But do not put more, 1 jin ribs I put a leaf can, because put more, these things will take away the taste of juice.

Step 16: then turn to medium or low heat and start to simmer. If you are not in a hurry, you'd better use low heat.

Step 17: about 30 minutes, the soup is almost dry, open the lid and stir fry. Because the juice has a lot of sugar and fruit dregs, it's very easy to paste the pot, so you must not leave the soup when it's going to dry, and keep frying. Then turn off the heat.

Step 18: cut the orange peel into shreds and sprinkle on the ribs.

Materials required:

Ribs: About 500g

Oranges: 500 grams or about 2

Pear: 1

Onion: about 10 grams

Wine: moderate

Ginger: right amount

Fragrant leaf: 1 piece

Salt: right amount

Soy sauce: moderate

Starch: right amount

Note: 1. When choosing oranges, choose one with thick skin and one with thin skin. Thick skin is for orange skin silk, thin skin has more water. 2. Buy the most common pear. 3. Choose the most common wine, don't use good dry red, because the better the wine, the more it will take away the flavor of the juice. 4. When frying ribs, put less oil, batch by batch of frying, fry well, add a little less oil in the pan, but not more.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Fruity

Chinese PinYin : Guo Xiang Pai Gu