[How to fry ribs is delicious and simple]_How to fry_How to fry
Pork ribs is an ingredient that many people like to eat. It is the most elite part of pork. There are many ways to make pork ribs. The common home-made method is braised pork ribs and stewed pork rib soup. The pork ribs are very chewy.And it does n’t have the greasy feeling of fat, it ‘s not too greasy to eat, and the nutritional value is very high. It is very useful for calcium supplementation. Now, let ‘s learn together, how to fry ribs is delicious and simple.
Pork ribs are usually used in soups to stew bone nutrition, but in fact, fried pork ribs have good taste and nutrition.
Pork ribs can be divided into multiple according to different parts. The small ribs refer to the ribs near the belly of the pig. The small ribs are thicker and have white scales.
The upper side of the small row is the rib row and the sub row. The sub row refers to the part of the abdominal cavity that connects the spine. The ribs under the piece are 30 cm long and have a triangular oblique shape.
The ribs are lamellar ribs in the chest cavity. The flesh is thinner, the flesh is thinner, and the taste is softer, but because there is a connection to the spine, the bones are relatively thick.
In particular, whenever we refer to pork ribs, we mean pork ribs.
Pork ribs are delicious and not too greasy.
In addition to protein, trace amounts, and vitamins, pork ribs also contain a large amount of calcium phosphate, bone collagen, and bone mucin, which can provide calcium for young children and the elderly.
The practice of pork ribs: home-made ribs with black sauce 1.
Chop the ribs into small pieces, rub and wash, soak the tempeh in cold water 2.
Add soy sauce, raw flour, a little oil, salt, sugar (add more sweetness), a little vinegar, grab well, marinate, 3.
Place the marinated pork ribs on a plate, sprinkle with shallots, ginger, minced garlic, and minced pepper, add an appropriate amount of tempeh, and steam over high heat until the bone epithelium shrinks.
Home-made sweet and sour pork ribs 1, add water to the pot, cold water the pork ribs and ginger slices into the pot, boil the water and cook for 3-5 minutes, cook until the ribs discolor, remove and control the moisture; 2, make ingredients, 1Spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 5 spoons of water (stir until the sugar melts); but you only need to adjust the amount of ribs according to the ratio of 12345; 3, use another small bowl, Put a small spoonful of starch and add some water; 4, heat the wok, pour in the appropriate amount of oil, heat the oil into the ribs, slowly stir fry with low heat, until the ribs are golden on the surface;Pour blood sugar, no ribs, fire juice, when the juice is almost collected, pour in the starch prepared with water before continuing to harvest the juice, the juice will dry and you can turn off the heat and cook.
Home-made braised pork ribs 1) Chop ribs into 6cm long pieces.
Soak the dried shiitake mushrooms in warm water at 40 degrees for 1 hour. After soaking, wash them with water.
2) Pour fresh water into the pot, add the pork ribs after boiling on high heat, remove the pork ribs for 3 minutes, drain and drain the water.
3) Pour the oil in the pot and heat it on high heat. When the oil is 40% hot, add the aniseed, cinnamon, fragrant leaves, shallots and ginger slices. Stir-fry the aroma, add the ribs and stir fry for 2 minutes.
4) Cooking the cooking wine, raw soy sauce, old soy sauce, stir-fry the colors, pour boiling water, add sugar and shiitake mushrooms, cover the package, and simmer for 40 minutes.
5) Open the lid, mix in the salt and stir well, change the soup to high heat, and let the soup thicken before it comes out of the pot.
Tip ** In step (4), after frying the ribs, pour in boiling water so that the meat will be more fragrant when stewed.
It is best not to use cold water.
** Star anise (aniseed), cinnamon and fragrant leaves are the most basic spices for this dish. You can add other spices according to your taste, such as cumin, nutmeg, dried chili, etc., but don’t start with the basic three flavorsAny one is cut out of the spice.