Chen Pei Jin Sha Bone
1.
This is the complete picture of the materials that need to be used. ...Forgot to shoot the egg king--
2.
First divide the tangerine peel into two portions, chop half into powder, and half into finely chop. Why do you have to be a fan? This is because the dried tangerine peel and the meat will separate when the shaped particles are fried, and the meat will become bitter when it burns. (If you have a cooking machine, you can break the tangerine peel) Don't ask me why half of the tangerine peel powder is so small. I won't tell you that I have no ability to chop it into powder and only sifted this out from the other half of the tangerine peel.
3.
Flatten the garlic and slice the ginger. Don't chop it up for flavor. The reason is the same as tangerine peel. It will turn black when it is fried in the pan.
4.
Mix the dried tangerine peel powder, garlic, ginger, pepper, soy sauce, cornstarch, and egg white.
5.
Pour the mixed sauce into the ribs, stir well, and marinate in the refrigerator for 1 hour. If you have time, you can marinate for longer.
6.
It doesn't matter if you can't get the dried tangerine peel powder, you can pour large slices and marinate them together, and just separate them from the ribs before cooking.
7.
After the marinade is done, start to cook the oil, remove the garlic and ginger slices from the ribs. When the oil is hot, reduce the heat to a low heat. Put the ribs into the pan and fry them one by one. Probably, when the noodles are not steamed, but white smoke, it means that the ribs are almost cooked. Then turn it back to high fire and fry it, mainly to color the ribs and make the ribs crispy. When the color changes quickly, turn off the heat immediately, because it takes time to load the dish, and it will soon go black at that time.
8.
Ok... Go on the pot. Sprinkle it with tangerine peels and decorate it.
Tips:
1. When buying spare ribs, be sure to buy the longest ribs. When cutting, you can ask the boss to chop into 7 cm long sections. You can do it yourself if the knife is good. Cut off the head and tail of the ribs, and I take it. The beef tendon soup with flower maw is in a pot. When you cut it well, you need to see if there is so much meat in each one, and too many pieces that are too thick should be cut off, otherwise some will be cooked and some will not be cooked when fried.
2. The main focus of cooking this dish is heat, and it is good to know the approximate temperature of the oil.
2. If you have a cooking machine at home, you can beat half of the tangerine peel into powder to marinate the ribs, and sprinkle the other half when breaking it on a plate.
