Have you ever eaten spareribs without spitting bones(bu tu gu tou de pai gu ni chi guo ma luo bo pai gu )

Have you ever eaten spareribs without spitting bones

Introduction:

"You don't spit out grape skin when you eat grapes, but spit out grape skin when you don't eat grapes. This tongue twister is well known. I want to thank this tongue twister. It inspired me to think of a way to eat spareribs without spitting bones. The shape of bones is made of radish, and then the radish meat paste is wrapped on the radish bones. It is a very similar spareribs. With the burning method of Kyoto spareribs, the spareribs are wrapped in red sauce and can be easily bitten down. My daughter ate four times with rice It's salty, fresh and slightly sweet. It's really delicious! "

Production steps:

Step 1: wash and peel the radish, cut it into 1cm thick slices, and cut it into ribs with a mold.

Step 2: put the prepared radish bone into a bowl and marinate with 1 teaspoon salt.

Step 3: chop the pork into minced meat.

Step 4: cut the remaining leftovers into small cubes, add a little salt and marinate out the juice.

Step 5: use gauze to squeeze out the juice and add it to the meat.

Step 6: add minced ginger, scallion, oyster sauce, sesame oil, a little five spice powder and appropriate amount of salt into the mashed radish.

Step 7: stir well in the same direction, then add an egg and continue to mix well.

Step 8: add 2 teaspoons starch and mix well.

Step 9: wash off the salt with the pickled radish bone, and then use the oil absorption paper to absorb the water on the surface, then evenly dip a layer of flour, wrap the mashed radish meat on the radish bone, and squeeze it tightly with hands.

Step 10: make all the spareribs in turn, then put them into the common flour and dip them with a thin layer of flour.

Step 11: pour proper amount of oil into the pot, when the oil temperature is 70%, fry the ribs and take them out.

Step 12: leave the bottom oil in the pot and saute the garlic first.

Step 13: add soy sauce, tomato sauce and sugar in turn, add a small bowl of water, mix well and bring to a boil.

Step 14: pour in the fried ribs and simmer for a while.

Step 15: when the soup is thick and about to be dried, sprinkle with white sesame seeds.

Materials required:

Radish: Half Root

Minced meat: 100g

Garlic: 3 cloves

Scallion white: 1 bar

Ginger: 2 tablets

Egg: 1

Starch: 2 teaspoons

Ordinary flour: appropriate amount

Sesame oil: 1 teaspoon

Oyster sauce: 1 teaspoon

Five spice powder: a little

Salt: right amount

Raw soy sauce: 1 tablespoon

Sugar: 1 teaspoon

Ketchup: 3 tbsp,

Edible oil: right amount

Note: 1. The mold without bone is cut into long strips with a knife. 2. Don't get too dry soup when stewing spareribs. The sauce mixed with rice is very delicious. 3. Salt is added to pickle radish, so the salt in radish puree should be added as appropriate.

Production difficulty: Advanced

Craft: Skills

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Bu Tu Gu Tou De Pai Gu Ni Chi Guo Ma Luo Bo Pai Gu