[birds and beasts] - braised spareribs(fei qin zou shou yang shao pai gu )

[birds and beasts] - braised spareribs

Introduction:

"Ordinary spareribs are packed layer upon layer, lined with gold shirts and dressed in red robes, and finally come out in ink. Sour and sweet taste, bright color, so you can't stop o (∩)_ ∩) O ha ha ~ "

Production steps:

Step 1: prepare the required ingredients, wash and drain the ribs.

Step 2: slice ginger and tie onion.

Step 3: Boil the water in the pan, add the ribs and blanch.

Step 4: blanch the foam, remove the spareribs and wash the foam.

Step 5: wash the spareribs, add the water without spareribs, add onion and ginger, bring to a boil over high heat, and cook over low heat for 15 minutes.

Step 6: bring to a boil after 15 minutes, add salt and continue to cook for 5 minutes.

Step 7: take out the cooked ribs and let them cool.

Step 8: wash the lettuce leaves with light salt water and control the moisture.

Step 9: add water to flour and mix into batter.

Step 10: beat the eggs into the batter.

Step 11: stir the batter.

Step 12: pour the oil into the pot and heat it to 50%. Put your palm on the top of the pot to feel the heat.

Step 13: put the spareribs in the batter.

Step 14: fry the ribs in oil.

Step 15: deep fry it into golden yellow, take it out, and use oil absorption paper to absorb the oil on the surface.

Step 16: in another pot, add a small amount of oil and sugar and stir fry the sugar over low heat.

Step 17: stir fry until all the sugar melts and turns golden.

Step 18: add half a cup of hot water and bring to a boil.

Step 19: add Korean chili sauce.

Step 20: add the ketchup.

Step 21: add apple vinegar, cook over high heat and stir.

Step 22: cook until there are many bubbles on the surface of the ketchup.

Step 23: add the fried spareribs and stir fry them, so that each sparerib is covered with sauce.

Step 24: stir fry the spareribs into a lettuce covered plate, sprinkle with white sesame and shredded lettuce.

Materials required:

Xiaopai: 500g

Lettuce leaf: 5 pieces

White Sesame: 5g

Flour: 100g

Water: 100ml

Ginger: 1 yuan

Scallion: 1

Salt: 5g

Ketchup: 3 tablespoons

Korean chili sauce: 1 tablespoon

Sugar: 20g

Apple vinegar: 15ml

Note: stir fry the sugar color before cooking the tomato sauce to make the dish more red and bright. When frying spareribs, pay attention to control the oil temperature to make the spareribs heated evenly. If you don't like spicy food, you can put 4 spoonfuls of ketchup instead of Korean chili sauce.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Fei Qin Zou Shou Yang Shao Pai Gu