Garlic Honey Sauce Pork Ribs

Name: Garlic Honey Sauce Pork Ribs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Ribs; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; a little salt; 1/2 tsp Five spice powder; 1/2 egg; Some Cooking oil; 1 tablespoon squash powder; 1 bowl Mirin; 1/2 bowl Shimizu; 5 cloves garlic; Some White sesame

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

After tidying up the cabinet, I found half a bottle of Japanese mirin, which seemed to be about to expire. I just got a recipe, and it happens that Weilin is the main seasoning-this is this unique flavored garlic honey pork ribs. As the saying goes, eating meat without garlic will reduce nutrition by half! Vitamin B rich in lean meat is easier to absorb and utilize when it is eaten with garlic. This pork ribs are deep-fried until they are crispy on the outside and tender on the inside, and then blended with the rich garlic oil, adorned with crispy garlic crisp, not only the taste is unique, but also sweet and glutinous, sucking fingers and leaving the fragrance!
The taste of honey juice mainly comes from mirin. Weilin is actually a sweet cooking wine. If you don't have it, you don't need to buy it specially. Just use our ordinary cooking wine or rice wine and just add some sugar. Although the alternatives are not authentic enough, they are not bad as long as they are delicious. This is the experience of people who keep hoarding various spices.

Garlic Honey Sauce Pork Ribs

1. Wash the ribs and drain the water, add light soy sauce, cooking wine, salt, five-spice powder and half of the whole egg mixture, stir well, then add sweet potato starch to stir evenly, and marinate for 30 minutes

2. Cut garlic into coarse grains and set aside (not too crushed, otherwise it will be easy to fry)

3. Put the mirin and water into a small bowl, mix well and set aside

4. Start the wok, heat the pan with 2 tablespoons of cold oil, add garlic diced to a low fire, and stir-fry until the garlic is golden in color and the garlic is rich, and the oil is added together. This is the garlic crisp

5. Set up another fryer, put in the right amount of edible oil, add the ribs when it is 50-60% hot, and fry them until they are cooked thoroughly; then raise the oil temperature to slightly smoke, add the ribs and re-fry them, and quickly fry them until golden brown and remove the drain. oil

6. In a separate pot, add mirin and water to the pot and boil until it is slightly viscous.

7. Add the fried ribs and stir fry over high heat

8. During the stir-frying, add a little soy sauce and stir-fry until it is colored

9. When the soup is about to dry, add 1 tablespoon of garlic crisp (with garlic in oil)

10. Stir-fry evenly, just start the pan! After serving, you can sprinkle some cooked white sesame seeds to enhance the flavor

Tips:
1. Fry the ribs twice, the first time is medium-temperature deep-fried, deep-fried, the second time high-temperature deep-fried, deep-fried, it can force most of the fat;
2. The fragrant garlic crisp may not be used up at one time. If you don't want to save it, you can fill out the garlic particles and part of the fat. The rest is used with the fat and frying oil to fry the ribs;
3. There is no mirin, you can use rice wine or cooking wine with appropriate amount of sugar instead, just taste the slight sweetness.