Fried Spare Ribs, Wuxi Style

Wuxi spareribs:

Raw materials for making Wuxi spareribs:

Pork ribs 1000g; onion 60g; green pepper 1; scallion 1 root; ginger 1 small piece; garlic 10 petals; large amount; cinnamon amount

Ingredients for Wuxi spareribs:

500g edible oil; (50g actual consumption); 1tsp oyster sauce (30g); 1tsp soy sauce (3G); 1tsp cooking wine (30g); 1 / 2tsp tomato sauce (15g); 1 / 2tsp rock sugar (15g)

Steps of making Wuxi spareribs:

1. Wash the ribs and chop them into large pieces. Wipe them with soy sauce. Wash the pepper and cut them into sections. Wash the onion and cut them into large pieces. Wash the scallion and cut them into sections. Wash the garlic. Wash the ginger and pat them loose;

2. Put oil in the pot and heat it to 70%. Add chili, onion, ginger, scallion and garlic. Fry until fragrant and remove;

3. Put the spareribs into the oil pan, fry them into golden color, then remove and drain the oil;

4. Leave the bottom oil in the pot, add the pepper, onion, scallion, garlic and spareribs, then add the big sauce, cinnamon, soy sauce, oyster sauce, wine, rock sugar, tomato sauce and water, simmer over low heat until the ribs are cooked and soft, take out the plate, and pour the remaining juice in the pot.

Characteristics of Wuxi spareribs:

It's salty, fragrant, slightly spicy, crispy and boneless.

Do Wuxi ribs need to pay attention to:

It's better to replace water with soup boiled with ribs.

Fried Spare Ribs, Wuxi Style

Wuxi spareribs is one of the traditional and famous dishes in Wuxi area of Jiangsu Province. It is also a tourism food with local flavor and famous at home and abroad. Wuxi spareribs, the traditional name is "Wuxi meat bone". Wuxi spareribs (meat bones) rose in the Guangxu period of the Qing Dynasty (1872-1909). In the 1980s, in order to facilitate the promotion as a tourist food, it was renamed "Wuxi spareribs".

origin

Wuxi spareribs (meat bones) rose in the Guangxu period of the Qing Dynasty (1872-1909). With the rapid development of Wuxi's industry and commerce, many meat shops engaged famous teachers, worked hard, created famous brands, and competed for business. There were "Lao San Zhen", "Lu Ji Jian", "Lao Lu Ji Jian", "real Lu Ji Jian" and other brands successively. Due to the competition among different companies, the quality of Wuxi spareribs (meat and bone) is constantly improving. The cooking of Wuxi spareribs is very particular. The first is the selection of fine materials, which requires three layers of fine straw as raw materials. This kind of straw chops, a pig only seven or eight Jin, it is characterized by delicate meat. Second, the seasoning is better. You need soy sauce, soft sugar, Laojiao yellow rice wine, onion, ginger, fennel, clove, cinnamon and so on. Third, the operation should be strict, 100 Jin of raw meat and bone, to add soy sauce 12 Jin, sugar

3 jin, 3 Jin yellow rice wine, burn for two hours. Finally, about 64 Jin of Wuxi spareribs were made.

Cuisine: Jiangsu and Zhejiang cuisine

Characteristics of dishes

Wuxi spareribs are characterized by oil but not greasy, soft and sweet, salty and sweet, delicious meat and fresh juice, with the flavor of Wuzhong dishes. In the 1980s, with the development of Wuxi tourism, Wuxi spareribs have evolved from Wuxi local dishes to tourism food with convenient packaging, and the taste and cooking methods have been adjusted accordingly, in order to be more suitable for the public taste of foreign tourists, so they are very popular among tourists.

When people talk about Wuxi, they will definitely think of the beautiful scenery of Taihu Lake, as well as Wuxi ribs, which are crisp, fragrant, soft, salty, sweet and delicious. This famous dish at home and abroad is the favorite of many meat lovers. Wuxi spareribs, formerly known as "Wuxi meat bone", rose in the Guangxu period of the Qing Dynasty. At that time, the sauce spareribs sold by Mo Xingsheng meat shop near the South Gate of Wuxi City were very popular. Later, Yu Shen meat shop near sanfengqiao improved the ingredients and seasoning, and gradually overtook Mo Xingsheng. By the end of the Qing Dynasty, sanfengqiao meat bone had become the most authentic Wuxi meat bone in people's mind. In the 1980s, Wuxi meat bone began to appear vacuum packaging products, in order to facilitate the promotion, also gradually renamed Wuxi ribs.

practice

Practice 1

Raw materials: 300g Zipai, 1 onion, 115g ginger, 0.5g cinnamon, 1 star anise

Accessories: 2 tbsp soy sauce, 1 tbsp starch water, 1 tbsp chicken essence, 2 tbsp rice wine, 1 tbsp sugar, 3 tbsp tomato sauce, and appropriate amount of salt

1. Wash the scallion, smash the whole root, and then cut into long sections; wash the ginger and cut into slices.

2. Wash and cut the spareribs into pieces. Add soy sauce and stir them. Then put them into hot oil pan and fry them into golden color. Remove them. 3. Heat 1 tbsp oil in the pan, add green onion and ginger, stir in all ingredients, add appropriate amount of water, bring to a boil over high heat, turn to medium heat to cook the green onion and ginger slices, leave the green onion and ginger slices, add starch water to thicken, finally add chicken essence, rice wine, granulated sugar, ketchup, salt, and bring out.

Practice 2

Ingredients for recipe: chop, scallion, ginger, star anise, Chinese prickly ash, yellow rice wine, soy sauce, sugar, salt

1. 2. Put two sections of scallion, some ginger slices (more), two star anise, ten or so Chinese prickly ash (I put more), and then pour yellow rice wine, not cooking wine. Cooking wine tastes bad. If there is no yellow rice wine, you can pour red wine, What I pour today is red wine (more). Finally, I pour soy sauce for coloring

3. Pressure cooker on the valve, low pressure for 15 minutes.

4. Open the lid, put some sugar, according to their own taste, and then put salt, small fire juice, plate can. Finished ribs red bright, soup wrapped in ribs, very appetite.

Practice 3

Material Science:

Pork ribs 1000g, onion 60g, green pepper 1, scallion 1, ginger 1 small piece, garlic 10 petals, appropriate amount of large ingredients, cinnamon appropriate amount, seasoning:

500g edible oil (50g consumption), 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp tomato sauce, 1 / 2 tbsp rock sugar,

Steps:

1. Chop the spareribs into large pieces after washing, wipe them well with soy sauce, wash the chili peppers and cut them into sections

Wash and cut scallion into large pieces; wash and cut scallion into sections; wash garlic; wash ginger and pat loose;

2. Put oil in the pot and heat it to 70%. Add pepper, onion, ginger, etc

Stir fry scallion and garlic until fragrant and remove;

3. Put the spareribs into the oil pan, fry them into golden color, then remove and drain the oil;

4. Leave the oil in the pan. Add the pepper, onion, scallion, garlic and spareribs,

Then add the ingredients, cinnamon, soy sauce, oyster sauce, wine, rock sugar and tomato

Sauce and water, simmer over low heat until ribs are cooked and soft, then take out and put on a plate, sprinkle with water

The remaining juice in the pot is enough.

characteristic:

It's salty, fragrant, slightly spicy, crispy and boneless.

Advice:

When the ribs are deep fried until the color turns golden, they can be fished up for about 5 seconds, let the heat evaporate, and then put back to the oil pan to fry for 1 minute, so that the ribs will be crisp and tender, and taste better.

Features:

Wuxi spareribs is a rather laborious hot dish, "thick oil red sauce", the appearance of dishes sauce red or soy sauce. With a little taste, you will be deeply attracted by the crispy and delicious pork ribs.

Practice 4

Materials used

Pork chop 350g

accessories

2 tomatoes

Seasoning

2 tbsp scallion

Ginger 5 pieces

1 clove of garlic

Two star anise

1 small piece of cinnamon

2 tbsp soy sauce

1 tablespoon soy sauce

Ketchup 1.5 teaspoon

1 tsp yellow rice wine

1.5 tbsp sugar

3 pieces of fragrant leaves

Water 800g

Proper amount of vegetable oil

Practice of Wuxi spareribs

Chop the spareribs into small pieces, soak in cold water for 20-30 minutes to remove the blood, remove the blood, bring to a boil in the pan, blanch the spareribs, remove the fishiness and impurities, and set aside

< I2. < / I cut the top of the tomato with a cross knife, then blanch it with boiling water, peel and chop it

Heat the frying pan, add 4 tbsp oil, when the oil temperature is 50%, add onion, ginger and garlic to stir fry until fragrant, then add chopped tomatoes and stir fry over low heat until soft

Add tomato sauce and stir well

Pour in the ribs and stir fry for about half a minute

< I6. < / I pour in soy sauce and soy sauce

< i7. < / I add large ingredients, cinnamon, fragrant leaves and cooking wine

Put in rock sugar

Stir the seasoning and ribs well

< I10. < / I pour boiling water over the spareribs

Add salt and bring to a boil. Turn to low heat and simmer for about 45 minutes until the ribs are soft and rotten