Orange Pork Ribs

Name: Orange Pork Ribs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sub-row; 2 pcs orange; a little shallot; Some ginger; 1 cup Orange juice drink; a little Corn flour; 1 tbsp ketchup; a little crystal sugar; Some salt; a little Salad oil

by Enron ar

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Now it seems to be the orange season. I went to the supermarket to buy things that day. I saw piles of oranges. I bought some when I looked fresh. So I made the ribs and oranges together. When I made it, it was already full of fruity aromas. , The whole kitchen is filled with sweet fruit flavor. Today I still use Supor pressure cooker to make it. The more I use it, the better I like it, and the more I like it.

Many people have cooked fruit and meat together. The taste of this dish is similar to sweet and sour pork ribs, but it has more fruity flavor than sweet and sour pork ribs. It is also fresher and non-greasy. It is worth a try. To make it in a pressure cooker, as long as you deal with it in advance, the next day will be very easy to get a big meat dish, and even if it is used for banquets, you will not feel ashamed to meet people."

Orange Pork Ribs

1. Wash the ribs, add a teaspoon of cooking wine and blanch them in a pot of cold water

2. Wash the orange skin with salt, rinse with water, and then take out the pulp. Use a knife to shave off the white part of the orange skin, and save the yellow skin part for later use.

3. Squeeze the removed orange meat into juice

4. Wash the blanched ribs and drain the excess water, then put the ribs in a clean container, pour in the fresh orange juice and commercial orange juice, and put the orange peel and shreds that were previously removed together. Add 1 tablespoon of cooking wine to get rid of the smell, and at the same time add 1 teaspoon of salt for a bottom taste, put in the refrigerator and marinate for 8-10 hours

5. Marinated spare ribs, drain the orange juice, and coat with dried starch (cornstarch)

6. Fry the starch-coated ribs in a frying pan until golden on both sides

7. Heat the pot, add a little oil, and then add a tablespoon of tomato paste

8. Pour the ribs and stir fry evenly

9. Pour the orange juice from the marinated ribs into the pressure cooker, the amount of orange juice is less than the ribs

10. Put rock candy in

11. Then cover the pressure cooker lid, turn to low heat for 10 minutes after high heat SAIC

12. Then turn off the heat and wait for the pressure cooker to naturally steam out, add a little salt and chicken essence to adjust the flavor, and finally collect the juice on high heat for 3-5 minutes

Tips:
1. I generally like to blanch the meat first. I think this can remove the peculiar smell and impurities. You can also omit this step, but you need to add cooking wine or lemon juice to remove the fishy treatment.

2. The white part of the orange peel should be removed, otherwise it will have a bitter taste

3. Add orange peel when marinating ribs to make the orange flavor stronger

4. Preserving the ribs in advance can make the ribs more flavorful

5. Pork ribs can be fried, but frying is more convenient and less oily