My private dish -- pepper and salt spareribs(ou de si fang cai jiao yan pai gu )

My private dish -- pepper and salt spareribs

Introduction:

"Recently, I like to use spareribs as food. A few days ago, I always used stewing as cooking. My husband said that he missed the taste of crispy today, so I had a crispy spicy and salt spareribs for dinner, which was very offensive, but I still had to drink some herbal tea after dinner, D said..."

Production steps:

Step 1: clean the spareribs and put them into a large bowl. Add 2.5 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp sugar, 1 / 2 tbsp black pepper, 1 / 2 tbsp vinegar, 1 / 2 tbsp five spice powder, 1 egg white, and marinate for 30 minutes.

Step 2: pour the crispy fried powder into the spareribs, and evenly wrap the spareribs with powder.

Step 3: ignite and pour in about 500g peanut oil. Heat the oil to 80% heat and put the ribs in. Then fire the middle and small fires. From time to time in the process of turning over the ribs with chopsticks, until the color of the ribs golden out. Empty the oil, then turn to high heat, pour the ribs into the pot again, oil for 1 minute, remove and put on the plate.

Step 4: sprinkle salt and pepper and garnish with scallions.

Materials required:

Spare ribs: 600g

Scallion: right amount

Egg white: right amount

Special crispy fried powder: right amount

Soy sauce: right amount

Black pepper: right amount

Chicken essence: appropriate amount

Five spice powder: appropriate amount

Oyster sauce: right amount

Sugar: right amount

Cooking wine: moderate

Vinegar: right amount

Peanut oil: right amount

Salt and pepper: right amount

Note: I don't like salt when pickling meat, because salt is easy to make meat tight. At the same time, I like to put a little vinegar to achieve the effect of loosening.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Ou De Si Fang Cai Jiao Yan Pai Gu