Home made "garlic flavored spareribs"(jia ting zhi zuo suan xiang pai gu )

Home made "garlic flavored spareribs"

Introduction:

"Garlic flavored spareribs" is a traditional food in Guangdong. When making, half of the whole pork chop should be selected, and the tender rib chop weighing about 5 jin is more suitable. If the pork chop is too big, the meat will get old, but if it is too small, the meat will be less. Therefore, half a piece of pork chop with five to six Jin is better. The traditional way of cooking this dish is fried. Some friends cook the ribs first and then fry them. This way, they will lose the freshness of the ribs. They have neither the smell of raw frying nor good taste. The process of frying is very strict. The water content of pork chops should be locked first, then fried well, and then charred. The flavor will be fragrant and delicious. That is to say, the oil temperature should be controlled at two high and one low. This means that the water is locked with high temperature, then the oil is cooled and deep fried. Finally, the oil temperature is raised and deep fried for a few seconds to make the skin smell scorched. It will have a unique flavor. The main methods are as follows; "

Production steps:

Step 1: main raw materials: pork tenderloin, soda, water, garlic, ginger slices, star anise, fragrant leaves, yellow rice wine, oyster sauce, Meiji fresh soy sauce, pepper, chicken essence, eggs, dry starch, cooking oil.

Step 2: pour the spareribs into the basin, put 3 grams of soda in it, and then add 60 ml of water in several times to stir well, stir well and marinate for one hour, and then repeatedly stir well twice during marinating.

Step 3: when marinating the spareribs, cut garlic into antler and set aside.

Step 4: marinate the spareribs for one hour and rinse them with water twice.

Step 5: after washing the spareribs, add garlic, ginger, star anise and fragrant leaves.

Step 6: add pepper and oyster sauce, drop about 1g meijixian soy sauce into the spareribs, then add 1g chicken essence and yellow rice wine and stir well.

Step 7: marinate the spareribs with plastic film for 1 hour.

Step 8: after 1 hour, pick out the ginger slices, star anise and fragrant leaves, and then put in an egg and grasp it well.

Step 9: after grasping the eggs, coat the spareribs with dry starch one by one.

Step 10: heat the oil pan to 70% heat, then fry the ribs.

Step 11: after the skin of the spareribs is firm, the oil temperature can be reduced, and then it can be deep fried over medium heat.

Step 12: take out the ribs after deep frying, heat the oil to 70% heat again, then add the ribs and deep fry again.

Step 13: after frying, take out the code plate and serve it.

Materials required:

Pork tenderloin: 500g

Soda: 3 G

Water: 60ml

Garlic: 30g

Ginger slices: 15g

Star anise: 2G

Fragrant leaf: 1 piece

Yellow rice wine: 20g

Oyster sauce: 15g

Meiji fresh soy sauce: 1g

Pepper: 1g

Chicken essence: 1g

Egg: 1

Dry starch: appropriate amount

Cooking oil: proper amount

Note: the characteristics of garlic flavored spareribs: yellow color, crisp outside and tender inside, rich garlic flavor, salty and delicious. Warm tips: 1. When buying spareribs, it is better to choose a half fan of spareribs no more than 6 Jin. If it is more than 6 Jin, it is better to cook or stew it. The spareribs are too big to be fried. 2. Marinate with soda in advance, mainly to make the spareribs absorb water and keep the tenderness of the spareribs. Rinse the spareribs after marinating, and then add materials to marinate them. It doesn't matter if they are marinated for a long time, so they will taste better. If they are not used for the time being, they can also be covered with plastic wrap and put into the refrigerator for cold storage, or they can be made the next day. 3. When marinating, do not put salt in it, because oyster sauce, chicken essence and meijixian soy sauce are salty condiments. If they taste too salty, they are not delicious. 4. In the process of frying, you should control the oil temperature, put hot oil into the pot, immediately lock the water, then fry it with medium and small heat, then take it out, and then fry it again with high temperature, it will taste crisp and tender!

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: garlic

Chinese PinYin : Jia Ting Zhi Zuo Suan Xiang Pai Gu