Pork Ribs
1.
Soak pork short ribs in clean water for about half an hour, soak in bleeding water, and wash with ginger.
2.
Cut old ginger into small pieces, add some water, crush it with a food processor, and filter.
3.
The filtered ginger water, set aside.
4.
Soak the ribs for half an hour, wash and drain, add cooking wine, salt, pepper noodles, ginger water, and marinate for at least half an hour.
5.
Marinate like this for half an hour. There is no cooking machine to chop the ginger finely and marinate it directly.
6.
The marinated ribs are beaten into two eggs, and starch is added after beating.
7.
Add appropriate amount of salt to the starch.
8.
Heyun.
9.
If there is less starch, add starch, and if there is less water, add water, and the good effect should be like the picture.
10.
Add corn oil to the pot and heat until 50% hot.
11.
Just put the chopsticks down and make small bubbles, turn off the heat.
12.
Coat the ribs with starch and put them in the pot one by one.
13.
Maintain a small fire for a while to set the shape.
14.
After setting the shape, use chopsticks to separate the crispy meat one by one (the oil temperature is low, there will be some adhesion when the pan is cooked), and turn over for a few minutes.
15.
It takes about 20 to 30 minutes to fry, and the surface is slightly yellow. When the picture is in this state, you can start to filter the oil~Fry all the crispy meats in the same process as above.
16.
After all the crispy pork is fried, turn on medium heat. When the oil temperature rises to 70% to 80% hot, add all the crispy pork and re-fry.
17.
Flip with a colander to heat evenly, and fry for about one to two minutes. The surface of the crispy meat is golden, turn off the heat and start the pan.
18.
The fried crispy meat is very nice in color.
19.
Can't help but eat a piece, crispy on the outside, tender on the inside, Ba Shi~ I can get some to cook the pea soup tomorrow.
Tips:
1. Old ginger only washes away the sand on the surface, don't peel it.
2. Choosing the ribs at the front clamp as far as possible, the meat quality is better.
3. You can also add whole peppercorns, but you need to control the amount. The fried taste is better than adding pepper noodles.
4. Don't use too much salt when marinating ribs, add salt to the starch later, and remove some moisture when frying.
5. Beer can also be used instead of water to make the fried crispy meat more crispy and taste better.
6. The amount of starch is very important. If the amount is too small and the water is too clear, the paste will not hang. If the amount is too much, the water is too dry and it will be delumped, and the desired effect will not be achieved.
7. Fry it and let it cool, keep it sealed in the freezer compartment of the refrigerator. When you want to eat, throw a few pieces in the soup pot, add some ginger, and boil the soup for a while. Put the green leafy vegetables and cook, add a little salt to taste, and add some scallions , One word: Fragrant~ If it is radish, green cabbage tou can be boiled with pork ribs and crispy pork, the vegetables are cooked, the crispy pork is almost cooked. No need to drain oil! You can eat many meals at one time.
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