Spare ribs with pineapple(bo luo pai gu )

Spare ribs with pineapple

Introduction:

"The key to making a sparerib is to cook it first and then fry it. It's crisp on the outside and tender in the inside, with fresh pineapple and sweet and sour sauce. It's suitable for young and old people and is loved by everyone."

Production steps:

Step 1: put the ribs into the pot, add appropriate amount of water, onion, ginger and cooking wine, bring to a boil over high heat, and cook over low heat;

Step 2: wash the cooked spareribs with hot water, add salt and marinate for about 10 minutes;

Step 3: cut the pineapple into pieces and soak it in light salt water for a while;

Step 4: take out and drain water for standby;

Step 5: slice onion and green pepper;

Step 6: mix tomato sauce, sugar, water and 10g wet starch to make sweet and sour sauce;

Step 7: add the rest of the wet starch into the egg and flour, stir well to form a fried paste;

Step 8: put the marinated spareribs into the fried paste and hang the paste;

Step 9: when the oil pan is heated to 70% or 80%, put in the ribs;

Step 10: deep fry until the surface is golden and crisp, remove and drain the oil;

Step 11: start frying pan, saute ginger and garlic powder;

Step 12: add onion, green pepper and stir fry for a while;

Step 13: add the sweet and sour sauce and stir fry until the sauce is thick;

Step 14: add pineapple and stir fry evenly;

Step 15: put in the fried ribs;

Step 16: stir fry the spareribs quickly until they are even, then hang the sauce.

Materials required:

Pork chop: 400g

Pineapple: 100g

Onion: 30g

Green and red pepper: 60g

Egg: 1

Ginger powder: appropriate amount

Minced garlic: right amount

Salt: 1 / 2 teaspoon

Wet starch: 50g

Flour: 25g

Ketchup: 30g

Sugar: 20g

Water: 30g

Edible oil: right amount

Note: 1, the ribs first cooked and then fried, fried when the oil temperature is slightly higher, the surface of the ribs can be golden crisp. Because the ribs are cooked, do not need to re fry, high temperature fast fried, you can crisp outside and tender inside. 2. Stir fry the sauce over low heat until thick. 3. Add fried ribs, stir fry quickly, hang juice evenly, so as to avoid eating too much water into the ribs, resulting in not crispy.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Bo Luo Pai Gu