Gold Garlic Bone
1.
Wash fresh pork short ribs. Cut into long sections. In the choice of this pork chop, we'd better choose the one with a little cartilage on it. The fried taste will be very tender.
2.
Cut half of the garlic into slices. Add white pepper, salt and light soy sauce and marinate for an hour. Don't put too much light soy sauce. After a while, it will be dark and unsightly. Don't use soy sauce.
3.
Cut the remaining half of garlic into minced garlic. Deep-fried golden brown and set aside.
4.
Cut all the ingredients. Onions, green and red peppers. onion.
5.
Put oil in the pot. When using chopsticks to test the temperature of the oil at 40%, put the ribs one by one and five by one. At this time, the water inside the ribs is very heavy. Let's fry them first, and the fried ones will turn white. This will not explode the excess water inside, and it will not be so dry after a while.
6.
Turn off the heat, remove the ribs, add appropriate starch and garlic powder and stir evenly.
7.
Let the oil rise in the pan, and then continue to add the ribs with starch and garlic powder. When the oil temperature rises, it turns to medium heat.
8.
At this time, we need to prepare a chopstick to turn it over. It's a bit yellowish when it's fried. Let's turn to high fire and fried
9.
Take out a piece of ribs. Use chopsticks to rub the thickest part of the meat. The ribs will be cooked if you can rub them.
10.
Take out the ribs to control the oil.
11.
If you leave a little oil in the pot, there must be less oil at that time. Add the fried garlic, chopped onion, green and red pepper. Quick stir fry
12.
After frying the aroma, add the ribs and continue to stir fry.
13.
Put oil-absorbing paper on the wooden bar. Add the fried ribs.
14.
Grab some roasting powder with your hands and sprinkle it evenly. Grab some white sesame seeds and sprinkle them on.
15.
The remaining green and red peppers, onions and minced garlic in the wok. We use a colander to control the oil and remove it later. Sprinkle this ribs on top. A delicious ribs is ready. You can eat it cold. 😘 Crispy and delicious, especially delicious. Not at all inferior to the restaurant outside.
Tips:
For this dish, we try our best to choose tender and smaller ribs. This dish must not be blanched, it must be fried, and it must be marinated. If you don't like the taste of barbecue, use five-spice powder and cumin powder. instead.
