Orange spareribs(xiang cheng pai gu )

Orange spareribs

Introduction:

"Now it seems that it's orange season. When I went shopping in the supermarket that day, I saw a lot of oranges piled up and bought some fresh ones by the way. So I made spareribs and oranges together. When I made them, they were full of fruit aroma. The whole kitchen was filled with sweet fruit flavor. Today, it's still made with SUPOR pressure cooker. The more I use them, the more I like to make fruits and meat Many people have done it together. It tastes like sweet and sour pork ribs, but it has more fruit aroma than sweet and sour pork ribs. It's more fresh and not greasy. It's worth a try. It's also made with pressure cooker. As long as it's handled well in advance, it's very easy to finish a big meat dish the next day, and even if it's used for banquet, it won't feel ashamed to meet people. "

Production steps:

Step 1: clean the spareribs, put them into a cold water pot and add a small spoonful of cooking wine to blanch

Step 2: scrub the orange skin with salt and rinse it with clean water, then take out the pulp, shave off the white part of the orange skin with a knife, and reserve the yellow part

Step 3: squeeze the orange meat into juice

Step 4: clean the boiled spareribs and drain the excess water, then put the spareribs into a clean container, pour in fresh orange juice and commercial orange juice, and cut the orange peel into shreds, put in 1 tbsp cooking wine to remove the smell, and put 1 tbsp salt into the bottom flavor, and refrigerate for 8-10 hours

Step 5: marinate the spareribs, drain the orange juice, and coat them with dry starch

Step 6: put the spareribs wrapped with starch into the oil pan and fry until golden on both sides

Step 7: heat the pan, add a little oil, and then add a tablespoon of ketchup

Step 8: pour in the ribs and stir well

Step 9: pour the orange juice of the pickled spareribs into the pressure cooker. The amount of orange juice is less than that of the spareribs

Step 10: put the rock sugar in

Step 11: then cover the pressure cooker and turn it down for 10 minutes

Step 12: turn off the heat and let the pressure cooker steam out naturally. Add a little salt and chicken essence to make the flavor better. Finally, put the heat on for 3-5 minutes to collect the juice

Materials required:

Sub row: 500g

Oranges: 2

Shallot: a little

Ginger: right amount

Orange juice drink: 1 cup

Raw powder: a little

Ketchup: 1 tbsp

Rock sugar: a little

Salt: right amount

Salad oil: a little

Note: 1, I generally do meat like to do blanching treatment, think this can be a good way to remove odor and impurities, you can also omit this step, but need to add cooking wine or lemon juice, good deodorization treatment 2, orange peel to remove the white part, otherwise there will be bitter taste 3, in the pickled spareribs, put orange peel, can make the orange flavor stronger 4, ahead of time to pickle the spareribs Can make ribs more flavor 5, can fry ribs, but fried more convenient, less oil

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xiang Cheng Pai Gu