1. The ingredients for fried pork ribs, except concentrated orange juice.
2. Wash the ribs and drain the water, add a little pepper, half a spoon of chicken powder, half a spoon of salt, green onions, ginger, and garlic to the bowl. Beat the eggs and add half, then pick and marinate for 30 minutes. (If there are more ribs, just beat a whole egg, and you can also add a few sugar to marinate. The ribs can be marinated for 30 minutes. Of course, the taste will become more fragrant over time. There will be more.)
3. When 30 minutes are up, you can heat the pan to heat up the oil. (Here you can use a small fire first.)
4. Take a bowl and dry the water and pour into the cornstarch. Take the ribs from the marinating bowl and dip the cornstarch to shake off the excess powder and put it on the plate. When the starch is all wet, you can fry it in the pan. (Adding eggs can lock the moisture better, and can better stick starch, but it will be stained a lot, and more will affect the taste, so if you want to shake off the excess soaking, you can’t shake it off.)
5. Turn to high heat to raise the oil temperature to above 150 degrees, soak a wooden chopstick in water and dry it, then insert it into the oil to bubbling quickly or put your hands on the oil to feel it. After the ribs are lowered for ten seconds, turn the heat to medium and low heat and slowly deep fry. Turn the ribs more to make the heat more even.
6. The ribs are soaked in a medium-low heat for about 5 minutes. The ribs are picked up and the oil is heated and deep-fried to make the skin more crispy. At the same time, it can force the excess oil in the ribs to taste so that it will not be too greasy. (The water content of raw pork ribs is more than that, the steam bubble is dense and large. The high temperature causes the skin to condense to reduce the water loss. The low oil temperature is slowly deep-fried and the water content is reduced. The steam bubble is small and there is no water vapor. This is also A basis for judgment.)
7. Sweet and sour sauce ingredients
8. Take a pot and add appropriate amount of water and sugar to boil.
9. Peel the oranges and cut the meat into cubes.
10. After the sugar is boiled, add a spoonful of concentrated orange juice and vinegar, and then use cornstarch water to thicken the juice. The juice should be thicker.
11. Just add orange meat, a small amount of oil, and salt to mix well. The sweetness and sourness are carried out according to personal taste! (The thick gorgon juice is because the orange flesh is more watery and will reduce the concentration of the gorgon juice. The oil improves the gloss, and the salt makes the taste sweet but not greasy. If you don't have concentrated oranges, you can add more orange flesh and squeeze some orange juice to substitute.)
12. Spread the sweet and sour sauce on the plate.
13. Recent photo 😄
14. Less sauce version.
15. Juicy version.
