Life is like a dish and a hundred flavors

Dishes and flavors of life

Introduction:

"What's the name of this dish? I really don't know! Usually, once you find that the dishes you accidentally toss out are more eye-catching and delicious than those you make in the recipe, you can't help humming! Even though there was no recipe to refer to at home, Xiao Pang didn't support it all the time! Why? It's because I added a lot of seasonings to it, and I found that the effect was very good. I had to start "He Wei Gu"

Production steps:

Step 1: buy the spareribs and wash them with water until they turn pale white.

Step 2: add scallion, ginger and garlic into the spareribs. Marinate for a short time. Then pour in all the seasonings (except peanut oil and a spoonful of starch) and grasp well. Then pour in a spoonful of peanut oil! This is an important step to keep the meat fresh and tender.

Step 3: put the spareribs in the fresh-keeping bag and put them in the refrigerator overnight (I kept them for 24 hours).

Step 4: remove the bone from the refrigerator, remove the juice, and then add a tablespoon of starch.

Step 5: heat the oil in the pan, fry the spareribs in high heat until they are a little colored, so as to keep the water in the spareribs locked in and not lost, and the spareribs do not adhere to each other. Then turn the low heat to slow fry, this is to make the meat inside the ribs slowly cooked, if the fire has been, it's easy to paste outside, but it's not cooked inside.

Step 6: deep fry until done, then take out and serve on a plate.

Materials required:

Ribs: two cut length segments

Scallion: 1

Ginger: four

Garlic: four cloves

Salt: one teaspoon

Raw soy sauce: 1 tablespoon

Old style: 1 teaspoon

Cumin powder: 1 teaspoon

Chili sauce: one teaspoon

Honey: 1 teaspoon

Peanut oil: 1 teaspoon

Starch: 2 tablespoons (twice)

Note: 1 this dish is not spicy, so only a small spoonful of chili sauce is needed, and cumin is also very little, which is a taste enhancing effect!) 2 put the ribs into the fire to fry until a little coloring, so as to keep the water content of the ribs locked in the inside, and the ribs do not stick. Then turn the low heat to slow fry, this is to make the meat inside the ribs slowly cooked, if the fire has been, it's easy to paste outside, but it's not cooked inside.

Production difficulty: Advanced

Technology: deep fried

Production time: one day

Taste: salty and fresh