Sweet and sour pork ribs(guang shi tang cu pai gu )

Sweet and sour pork ribs

Introduction:

"Sour and sweet sweet sweet and sour ribs is a dish suitable for all ages. The thick sauce is wrapped with deep fried ribs, which makes people have a good appetite. If you want to make sweet and sour ribs like a five-star hotel, you still need to master a lot of skills. Let me decompose them one by one: 1. How to remove the blood and fishy smell of ribs? Rinse spareribs slowly with clean water for about 15 minutes, then soak them in clean water for 30 minutes to remove blood and fishy smell. How to make the ribs more tender? Papaya has "papain", which is a natural meat loosening agent and can make the meat more soft and smooth. Beat papaya into juice and press into mud to marinate, the effect is the same. Most hotels use soda powder to make ribs softer. It's also healthier to use papaya mud instead of soda powder. 3. How to make the flavor of spareribs stronger? Adding high concentration Baijiu (above 50 degrees), yolk and onion can make the ribs taste more fragrant. 4. How to fry the ribs? Heat the oil in a dry pan until it is 50% hot (bubbling). Deep fry the spareribs for about 10 seconds. Then deep fry the spareribs over low heat until they are solidified and floating on the oil surface. Remove the spareribs (about 5 minutes). Then deep fry again with medium high temperature hot oil. 5. How to make sauce more delicious and ribs more beautiful? The color of Cantonese sweet and sour spareribs is reddish. In general, restaurants put food pigment, chicken sauce and red Zhejiang vinegar. In my family, there is no pigment, chicken sauce and red Zhejiang vinegar. I put chicken juice and soy sauce instead. Although the color is dark, it doesn't affect the taste. "If"

Production steps:

Step 1: prepare the main materials.

Step 2: wash the spareribs, soak them in clean water for half an hour, and turn them over.

Step 3: press the papaya into papaya paste with garlic press, put it into the spareribs, stir well, marinate for 1 hour, and turn over halfway.

Step 4: rinse the spareribs with clean water, then absorb the water with kitchen paper, put salt, high concentration white juice, raw powder and egg yolk into the spareribs, stir well and marinate for 30 minutes.

Step 5: slice the onion, red pepper and yellow pepper, and mix the sauce.

Step 6: evenly wrap the spareribs with cornmeal in turn.

Step 7: heat the oil in a dry pan to 50% of the oil temperature (bubbling), deep fry the spareribs for about 10 seconds, then deep fry the spareribs with low heat until they are solidified and floating on the oil surface, and then remove them (about 5 minutes).

Step 8: fry again with medium high temperature hot oil, then drain the oil and put it into a bowl.

Step 9: pour the sauce and 1 bowl of water into the frying pan, cook over low heat until boiling.

Step 10: pour in the fried spareribs, stir fry evenly, make the sauce evenly wrapped on the spareribs.

Step 11: pour in onion, red and yellow pepper slices and stir fry for a while.

Materials required:

Ribs: 500g

Onion: half

Red pepper: 1 / 3

Yellow pepper: 1 / 3

Papaya: half

Ribs: 500g

Onion: half

Red pepper: 1 / 3

Yellow pepper: 1 / 3

Papaya: half

High concentration Baijiu:1/2 spoon

Egg yolk: 1

Salt: 1 tsp

Raw powder: appropriate amount

High concentration Baijiu: 1/2 spoon

Egg yolk: 1

Salt: 1 teaspoon

Raw powder: appropriate amount

Tomato juice: 3 tbsp

Sugar: 2-3 tbsp

Chicken juice: 2 tbsp

White vinegar: 1 tbsp

Soy sauce: 1 tbsp

Tomato juice: 3 tbsp

Sugar: 2-3 tbsp

Chicken juice: 2 tbsp

White vinegar: 1 tbsp

Soy sauce: 1 tbsp

Note: 1, pickled spareribs with papaya mud must be washed with clean water, with kitchen paper to absorb water. 2. Method of wrapping batter: put the raw powder in the bowl first, then put the ribs into the bowl, pick up the bowl to shake the bowl left and right, so as to quickly and evenly wrap the starch. 2. If you want to wrap some thick batter, you can first dip in egg yolk and then wrap batter.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Guang Shi Tang Cu Pai Gu