Baked bone with tinfoil(gib zhi xi zhi ju gu )

Baked bone with tinfoil

Introduction:

"When it comes to baked bone in sauce, we have to talk about Dechang teahouse in Huangpu, Guangzhou, from the 1980s to the 1990s. At that time, we would visit there from time to time for three classic dishes: baked bone in sauce with tinfoil, baked pork tripe in salt and squid with silver sprouts. The taste of the three dishes in Dechang is unique. The restaurant next door is well-developed, and people have been sent to serve and study them Later, Shanhe changed the owner and heard that the chef was also good. When he went back to Dechang in the same environment and ate these three dishes again, he could never find the flavor of the past. Even if they were similar in shape, they were different in spirit. The star was not the star, and the moon was not the moon. But these three dishes are firmly remembered by me. After many years, I live in the United States, can only imitate the sauce baked bone, other ingredients are really hard to find. I have done it twice recently. The first time I failed because I didn't know how to fry the spareribs. The finished product was white and tasteless. Later, I thought that the fried spareribs, whether tasted or tasted, were very helpful. When frying, first wrap a layer of corn flour (no sizing), so it is easier to absorb flavor. Anyway, I don't know one of the chefs in Dechang, and I haven't been to the back kitchen. I've been thinking about it blindly. If it turns out to be a success, there's something delicious. If it doesn't work out, I'll try again. "

Production steps:

Step 1: 1. Marinate the spareribs: < br > 1. In a large bowl, put 1 tbsp of spareribs and marinated sauce, 2 tbsp of soy sauce, 1 / 4 tbsp of soy sauce (for coloring), 1 / 4 tbsp of pepper noodles, 1 / 4 tbsp of pepper noodles, 1 / 4 tbsp of sugar, 1 tbsp of brandy, slice or chop garlic, put them into the bowl, and grasp them by hand until they are sticky. The bowl should be a little larger, so that there is room for movement when grasping the spareribs;
2. After pickling, put it in a compact box, cover it tightly and put it in the refrigerator for 1-2 days.

Step 2: second, formal operation: < br > 1. Use a dish, spread dry corn starch, wrap the ribs with a layer of powder, and then shake off the excess powder;

Step 3: 2. Fry in a 4-50% hot pan;

Step 4: 3. When frying, don't be too hot, otherwise the appearance is scorched, and the inside is not ripe. Deep fry until golden yellow, and then filter the oil for standby;

Step 5: 4. Cut the onion into small pieces or filaments and set aside;

Step 6: 5. Mix 1.5 tbsp of juice, 1 tsp of brandy (or other high alcohol), 2 tsp of soy sauce, 1 / 2 tsp of sugar and 1 / 8 -- 1 / 6 tsp of pepper noodles into a bowl of juice;

Step 7: 6. In a large basin, place the fried ribs, chopped onion and mixed bowl juice, and stir them evenly by hand;

Step 8: 7. Use a baking pan, pad with tin foil, first put the onion on the bottom, then put the ribs on the top;

Step 9: 8. Cover it with tin foil;

Step 10: 9. Put it in the preheated oven 400F for 15 minutes. After baking, clip up the ribs. The onion is just for aroma and is not edible. At the same time, it can also block the ribs and prevent them from being stuck by tin foil when heated. It is healthier.

Materials required:

Ribs: 6-8

Juice: 11.5 tbsp

Big white onion: 0.5

Garlic: 3-4 capsules

Soy sauce: 22 teaspoons

Soy sauce: 1 / 40 teaspoon

Pepper noodles: 1 / 41 / 8 TSP

Brandy: 1 tbsp 1 tsp

Sugar: 1 / 41 / 2 tsp

Chinese prickly ash noodles: 1 / 4 tsp 0

Note: first, because the fried bone is basically ripe, do not bake too long. 2、 Maybe some children's shoes will say that tinfoil baking is unhealthy. I know it. It's just a dish. If you try it once in a while, it's OK. When you leave a comment, you can't say it's unhealthy. I've already indicated it in the post. I've reviewed it here. 3、 Another method is: do not use tin foil, the fried spareribs, and then back to the pot to find a bowl of juice, a little stew, add the right amount of water starch, play a thicken can also be. 4、 Seasoning can also be changed according to the taste of each person or seasoning varieties, but it is best not to remove the juice, otherwise it is called the juice baked bone. 5、 I made dishes in the United States, the bottle of juice is in English, as long as the domestic friends go to the seasoning cabinet of the mall, there are juice for sale, no matter what brand.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sour and salty

Chinese PinYin : Gib Zhi Xi Zhi Ju Gu