Spare ribs with dried tangerine peel(chen pi pai gu )

Spare ribs with dried tangerine peel

Introduction:

Production steps:

Step 1: cut tangerine peel into shreds and soak for 30 minutes;

Step 2: put the cleaned spareribs into a bowl, add ginger slices, soy sauce and a small amount of cooking wine, and then take out the soaked tangerine peel and put it into it;

Step 3: put on disposable gloves, grasp them well, cover them with plastic film and put them in the refrigerator for more than four hours;

Step 4: add the marinated spareribs into an egg and then stir well again;

Step 5: put a small amount of oil in the pot, put the spareribs in the pot and fry them until they change color;

Step 6: leave some base oil in the pan and add a small amount of rock sugar;

Step 7: stir fry the sugar color slowly;

Step 8: stir fry the ribs;

Step 9: stir fry and color, add the pickled juice with tangerine peel, then add the water soaked tangerine peel, cover, bring to a boil over high heat, and cook over low heat for 15 minutes;

Step 10: remove the cover and collect the juice;

Step 11: take out the pot and put it on the plate.

Materials required:

Ribs: 400g

Tangerine peel: 1

Rock sugar: right amount

Egg: 1

Ginger: right amount

Cooking wine: moderate

Soy sauce: right amount

Oil salt: right amount

Precautions: 1. Soak tangerine peel in water, cut tangerine peel into shreds before soaking, and leave the soaked water for standby; 2. Add appropriate amount of seasoning and a few pieces of ginger (for fishiness, but not too much, so as not to grab flavor) into the spareribs and put tangerine peel into the refrigerator to marinate for more than four hours, preferably overnight; 3. Add an egg before frying, and stir evenly to lock the water in the spareribs 4. When using rock sugar to stir fry the sugar color, stir fry slowly and continuously over low heat until the sugar completely melts and turns thick brown, and then put into the ribs; 5. Stir fry the ribs until they are evenly coated with sugar color, and then add the pickled seasoning with tangerine peel and the water soaked in tangerine peel; 6. After boiling for 15 minutes, remove the lid of the pot and collect the juice over high heat.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chen Pi Pai Gu