Pork ribs with tangerine peel sauce

Pork ribs with tangerine peel sauce

Introduction:

"Pericarpium Citri Reticulatae is a kind of dried Pericarpium Citri Reticulatae, which has been stored for a long time. It has the functions of Tonifying Qi and spleen, drying dampness and resolving phlegm, and can be used as medicine. It is also an indispensable flavor in Cantonese cuisine. Tangerine peel meatballs, tangerine peel duck and so on are common examples of using tangerine peel in Cantonese dishes. Today, I tried a kind of dried tangerine peel ribs. The fragrance of dried tangerine peel is integrated with the taste of pork. The meat aroma has a fresh fruit aroma and a light citrus bitterness (very soft, so it's acceptable not to like bitterness)

Production steps:

Step 1: wash tangerine peel, add warm water to soak for at least 3 hours

Step 2: mix the pickled tangerine peel with the cleaned spareribs, add proper amount of soy sauce, cooking wine, and marinate the spareribs for at least 3 hours. Note that the water for soaking tangerine peel should be left for use. Don't pour it.

Step 3: in a hot pot, add rock sugar and heat until the sugar is completely melted into brown sugar; add spareribs (pay attention to filtering and tangerine peel) and stir fry until the surface is slightly dry

Step 4: This is the water to soak tangerine peel. Add water to stir fried sugar colored spareribs. If the water is not enough, add a little; add ginger slices, cover and simmer for about 20 minutes; open the lid and collect the juice.

Materials required:

Ribs: 500g

Tangerine peel: 10g

Ginger slices: 5

Soy sauce: moderate

Old style: moderate

Olive oil: right amount

Rock sugar: right amount

Note: 1. Stew the spareribs until they are soft and rotten. Adjust the time according to the amount of the spareribs. 2. The tangerine peel must be pickled, otherwise it will be very bitter.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh