Pork ribs with red wine

Pork ribs with red wine

Introduction:

"Red wine with red meat (pork, beef, etc.) has attractive color and wonderful taste. It's a dish never forgotten after eating."

Production steps:

Step 1: cut the ribs into strips. The spareribs have more meat and only two or three basic bones. In order to be neat and good-looking, the meat is also cut into strips. Then put it into a large basin, let it go and draw 2 teaspoons, old sauce 1 / 4 teaspoon (for coloring, can be omitted), sugar 1 / 2 teaspoon, pepper 1 / 2 teaspoon, brandy 1 teaspoon. Marinate with your hands until your hands feel sticky. Add 1 teaspoon of water and marinate until the water is completely absorbed. Repeat and then add corn Powder, and then grasp well, put into a dense box overnight;

Step 2: use a bowl of dry corn starch, stick dry corn starch on the whole body of the ribs, pat off the excess powder, and fry in a 3-4% hot pot;

Step 3: use 3 tbsp of red wine, 1 tbsp of yellow sauce, 1 tbsp of sugar, 2 tbsp of soy sauce, 1 tbsp of jade starch, appropriate amount of salt, 2 tbsp of tomato juice, 1 tbsp of sesame oil, 1 tbsp of brandy and half a bowl of water to prepare the bowl juice;

Step 4: turn the pan on medium heat and pour in the bowl juice. Keep stirring to prevent starch from sinking to the bottom. Cook until the bowl juice bubbles and harvest on low heat;

Step 5: pour in the fried spareribs, turn them evenly, serve them on the plate, and then pour the remaining juice into the pan on the noodles.

Materials required:

Country ribs: about 1 pound

Red wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Pepper noodles: right amount

Brandy: moderate

Sesame oil: appropriate amount

Corn starch: right amount

Note: first, ordinary spareribs can be used as the material. Porkcountry style ribs has more meat and thicker bones, so the meat can also be cut into strips to match the overall image. Second, the spareribs must be fried well. If the spareribs are not cooked well, because it takes a short time to combine with the bowl juice, it takes less time to make the spareribs fully cooked. If you want to judge whether the spareribs are cooked, you can use the thick ground Third, when frying a bowl of juice, keep stirring, so that the bowl of juice will not get lumpy and even.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet