Name: Fried Pork Ribs with Capers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g pork ribs; 200g Fresh green beans; Some ginger; Some garlic; Some White vinegar; Some Red chili; Some Refined salt; Some pepper; Some Cooking Wine; Some starch; Some Soy sauce

Fried Pork Ribs with Capers

by Dance of wolf

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Many friends' love for tamarind beans cannot be expressed in words, nor can I say it. Facing food, sometimes we need an elegant feeling.

I fried lamb chops with capers last year. I love lamb, the wolf clan. It’s strange that people are keen to eat ribs if they don’t eat delicate meat. In fact, the closer the meat is to the bone, the more fragrant the meat, and it’s so powerful.
But the price of this lamb chop is really not dare to eat more, it is expensive. Use pork ribs to make it. In fact, pork ribs are expensive: 19 yuan a catty. It's no wonder that Korean sticks can bring a few slices of pork ribs with relatives or visits, even if they are a good gift.

Since we are going to make "fried pork ribs with capers", then there are capers. I actually like the DIY fun of making capers. There are many ways to pickle capers, and each has its own tricks, but I like the recipe of "quickly pickled capers" that I am good at. This is a way to pickle it in the morning and cook it at noon. It has the speed of a high-speed rail and is not afraid of thunder and flashes. "

Fried Pork Ribs with Capers

1. Wash and chop fresh beans (mainly for good taste)

2. Put the cut beans in a small basin with a lid, and add refined salt to kill the water in the beans and make the beans more crispy and tender.

3. Seasoning for quick pickling of capers.

4. Pour cold water into the pot, and add red pepper, ginger slices, Chinese pepper, and white vinegar (a key step), as long as the beans are not over.

5. Bring to a boil, and while it is hot, pour the boiled soup into a small bowl of beans.

6. Put the lid on and wait a few hours before it's ready.

7. Wash and chop pork ribs into 5 sections, put them in a clean container, and pour a tablespoon of cooking wine.

8. Pour in an appropriate amount of water starch and mix well.

9. Pour in dry starch and mix well.

10. Pour in dry starch and mix well.

11. Put the oil in the pot, put the ribs into the small fire when the oil is 70% hot and fry it into golden color, and remove the oil control.

12. Scoop out the pickled capers, pick out the chili, ginger slices, and peppercorns.

13. Slice garlic, shred ginger, remove seeds and cut red pepper into sections.

14. Pour half a tablespoon of soy sauce in a small bowl, two tablespoons of cooking wine, an appropriate amount of water, and an appropriate amount of salt to adjust the juice.

15. In another oil pan, add ginger slices, garlic slices, and red pepper slices and sauté until fragrant.

16. In another oil pan, add ginger slices, garlic slices, and red pepper slices and sauté until fragrant.

17. Pour in the oil-controlled ribs and stir fry.

18. Pour in the mixed juice.

19. Pour the capers, stir-fry evenly, and simmer for 10 minutes before serving.

Tips:
1. For fresh green beans, use small seeds, the tenderer the better. Pickling the green beans with salt in advance can make the beans crispy and tender.

2. White vinegar is recommended to use white vinegar as the white vinegar is not enough. The amount of white vinegar used depends on your habits and taste.

3. Use low heat to fry the ribs. If the oil is overheated, it is easy to fry the edges of the ribs.