Bridgehead ribs recipe tips, bridgehead ribs recipe

The historic "bridgehead ribs" will you make? The chef is here to teach you, crispy on the outside and tender on the inside, super delicious.

When it comes to pork ribs, there is no one who doesn't like to eat them, and some people don't like to eat pork, but pork ribs definitely like to eat them. There is not much meat in the ribs, and there are many bones, but in this way, the ribs are more fragrant. Nowadays, pork ribs ** will not be too expensive, more than 30 yuan per catty, which is a lot cheaper than some time ago.

In March and April this year, pork ribs could be sold for sixty or seventy yuan a catty, and the pork ribs at that time were really more expensive than beef.

There are many ways to make pork ribs, such as braised pork ribs, sweet and sour pork ribs, salt and pepper pork ribs, etc., and today I will share a recipe called Qiaotou pork ribs. I believe everyone has heard that the famous Qiaotou pork ribs have a history of hundreds of years and are the traditional local snacks in Qinhuangdao. Qiaotou pork ribs are fried pork ribs, but they are particularly crispy when fried, and they are very flavorful, and the bones are fragrant and ancient.

If you want to fry the ribs to be crispy, it is actually very simple, and authentic Qiaotou pork ribs need to use a lot of spices and seasonings. The historic "bridgehead ribs" will you make? The chef is here to teach you, crispy on the outside and tender on the inside, super delicious.

Qiaotou pork ribs】 Ingredients:

500g pork ribs, minced garlic, ginger, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, half a tablespoon of pepper, 1 tablespoon of sugar, 1 tablespoon of salt, 100g of flour, 100g of cornstarch, 10g of baking powder, 1 egg, 150ml of water, appropriate amount of five-spice powder, a little salt, appropriate amount of cooking oil.

Method: The first step is to clean the ribs, soak the ribs in water for more than ten minutes, rinse the blood water after soaking, drain the water and set aside.

Step 2: Add minced garlic, ginger, light soy sauce, cooking wine, oyster sauce, pepper, sugar and salt to the pork ribs, marinate for at least half an hour.

The third step is to mix a bowl of fried paste: mix flour, starch, baking powder, five-spice powder, eggs and salt, pour in 150ml of water and stir well, and present this state.

Fourth, put the batter in the pork ribs pan, and wrap all the ribs in the batter in advance.

Step 5: Heat oil in a pan, add pork ribs and fry when the oil temperature is 6 hot, fry until golden brown.

Sixth, the oil temperature in the pan rises, add the pork ribs and fry them for 10 seconds, and fry them until they are crispy.

Tips: 1. Remember to soak the pork ribs, so that the blood can be cleaned away.

2. The pork ribs must be marinated to taste, otherwise they will be tasteless when fried.

3. The batter is added according to my proportion, and then re-fried so that it is crispy and delicious.

The method of Qiaotou confessional ribs is as follows:

Ingredients: 300 grams of pork short ribs, 1 egg, 3 cloves of garlic, 5 slices of ginger, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of oyster sauce, 3 grams of sugar, 2 grams of salt, 2 grams of white pepper.

Steps: 1. Prepare the ingredients you need!

2. Wash the ribs and cut them into small pieces and put them in a bowl. Put an appropriate amount of minced garlic, ginger, light soy sauce, cooking wine, oyster sauce, white pepper, sugar and salt in a bowl and mix well with your hands, and marinate for about half an hour.

3. Prepare another bowl, put an appropriate amount of flour, cornstarch, baking powder, water in the bowl, and then beat an egg, beat the egg with chopsticks and stir evenly, stir into a batter. The stirred batter is picked up with chopsticks and flows in a straight line.

4. Evenly coat the marinated ribs with batter, pour an appropriate amount of cooking oil into the pot, and fry the ribs in the pot when they are heated to 60%.

5. Fried pork ribs must remember to eat while they are hot, the ribs are fried to crisp on the outside and tender on the inside, and the meat is firm and flavorful, and one bite is really very satisfying. What do you think? Would you like to go home and try a pie front cover?

1. Ingredients: appropriate amount of pork ribs, appropriate amount of garlic.

2. Soak the prepared pork ribs for 30 minutes in advance and soak them in bloody water.

3. Add a spoonful of sugar, a spoonful of salt, half a spoon of white pepper, a tablespoon of minced ginger, and two tablespoons of minced garlic.

4. Add two tablespoons of light soy sauce, stir well, and marinate for 30 minutes to let the pork ribs taste good.

5. Add two spoons of starch to the marinated pork ribs, stir well, so that each piece of pork ribs is evenly coated with starch.

6. After closing the sleepy dress, the oil is boiled, the amount of oil is more, and the oil temperature rises to 60% hot (chopsticks can be put in to make small bubbles).

7. Put the starched pork ribs into the pot one by one, and wait until they are set before stirring to prevent the minced garlic from falling off. Fry for about 10 minutes and remove.

8. When the oil temperature rises, fry again to make the ribs more crispy, remove the oil and serve on a plate.

Prepare the ingredients: appropriate amount of pork ribs, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of fried pork chop ingredients Hu Chenkai, appropriate amount of garlic paste, appropriate amount of flour, appropriate amount of starch, appropriate amount of baking pants powder, appropriate amount of eggs, appropriate amount of cooking oil, appropriate amount of cumin, appropriate amount of chili powder.

1. Prepare an appropriate amount of pork ribs, clean them, and control the moisture.

2. Cut the garlic and add an appropriate amount of salt, cooking wine and garlic. Mix evenly, and the marinating time is one hour.

3. Prepare an appropriate amount of flour, eggs, starch, baking powder and water.

4. Then stir with chopsticks to form a batter.

5. Pick up the ribs with chopsticks and wrap the ribs in batter.

6. Heat the oil to 180 degrees, put the pork ribs in the pan and fry for about 10 minutes.

7. After frying, sprinkle with cumin and chili powder.

Summary. There are many flavors of Qiaotou pork ribs, there are original, spicy, cumin, sweet plum, salt and pepper and other flavors, cumin can be regarded as its best taste, fragrant but not spicy cumin powder and fried golden pork ribs are very compatible, but in fact, there are many people will choose the taste of Shuangpin, cumin and sweet plum is also popular with many people, like to eat sweet and sour taste This combination is also delicious. Steps:

1.Finely cut into small sections, soak in cold water for one hour, scratch and wash several times to remove blood, dry the water, pour the garlic into the puree, cooking wine, light soy sauce, salt, sugar, five-spice powder, Orleans ingredients together and grasp evenly, refrigerate and marinate for one hour or overnight; 2.Corn starch, flour and a little water are mixed into a paste, no pimples, and it can flow into a line when lifted; 3.

The marinated fine row is put in and coated in batter; 4.Heat the peanut oil to 7 hot, put the chopsticks into the state of small bubbles, put them into the batter-coated fine row one by one, heat it over low heat until the surface is slightly yellow, and drain the oil for about three minutes; 5.Continue to heat the oil pan, increase the oil temperature, put in the fried fine steak, and continue to fry for about two minutes until the surface is colored; 6.

Sprinkle cumin powder, barbecue ingredients or chili flakes on the surface, stir evenly and serve on a plate. (Other flavors sprinkle with other flavors of powder).

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There are many flavors of Qiaotou pork ribs, there are original, spicy, cumin, sweet plum, salt and pepper and other flavors, cumin can be regarded as its best taste, fragrant but not spicy cumin powder and fried golden pork ribs are very compatible, but in fact, there are many people will choose the taste of Shuangpin, cumin and sweet plum is also popular with many people, like to eat sweet and sour taste This combination is also delicious. Steps:1

Finely cut into small sections, soak in cold water for one hour, grab and wash several times to remove blood water, dry the water and stir up the air, pour the garlic into the puree, cooking wine, light soy sauce, salt, sugar, five-spice powder, Orleans ingredients together and grasp evenly, refrigerate and marinate for an hour or overnight; 2.Corn starch, flour and a little water are mixed into a paste, do not have pimples and blindness, and you can lift it to form a line; 3.The marinated fine row is put in and coated in batter; 4.

Heat the peanut oil to 7 hot, put the chopsticks into the state of small bubbles, put them into the batter-coated fine row one by one, heat it over low heat until the surface is slightly yellow, and drain the oil for about three minutes; 5.Continue to heat the oil pan, increase the oil temperature, put in the fried fine steak, and continue to fry for about two minutes until the surface is colored; 6.Sprinkle cumin powder, barbecue ingredients or chili flakes on the surface, stir evenly and serve on a plate.

(Other flavors sprinkle with other flavors of powder).

I hope mine can help you, if you are satisfied with my service, please give a thumbs up, I wish you all the best!

1.Chop the chop into about 18 cm. Mix the pork ribs with water, put the friend type into the brine pot and marinate for half an hour, and the fire should not be too big.

Marinade a little harder 2Separate the ribs from the meat, and don't make a joke about the bones. Put the bones on the plate and the meat on top of the bones.

Steaming can be done 3Add a little glutinous chili pepper Lao Gan Ma chili pepper When the chili pepper is fragrant, pay attention to: chop the pepper and the tribute pepper a little Don't ** on so much on the appropriate amount of the prepared chili pepper cover the ribs and sprinkle the green onion plate broccoli with water Add orchid can be [feel free to play].

Summary. Step 1: Process the ribs.

1. Treat the leftovers of the purchased large ribs so that the ribs can stand up and shape like an arch bridge.

2. After cleaning the processed pork ribs, add cooking wine, salt, pepper and light soy sauce to carefully spread the pork ribs and marinate them evenly for 20 minutes.

3. Prepare 3 kg of water and add 2 star anise, 5 bay leaves, 2 pieces of Sannai, 1 gram of cumin, 2 grams of cinnamon, 1 grass fruit, 3 white buttons, 1 gram of lemongrass, 2 pieces of ginger, 2 pieces of patchouli, a gardenia, 1 gram of lingcao, 20 grams of ginger, 50 grams of green onions, 10 grams of dried chili peppers, 10 grams of sugar, 5 grams of Sichuan pepper, 15 grams of chicken essence, 15 grams of dark soy sauce, 10 grams of salt.

Bring to a boil over high heat, simmer for 10 minutes, and add the marinated pork ribs.

4. Boil again on low heat and marinate for 40 minutes, remove and set aside.

Step 2: Prepare the ingredients and fry the ribs.

1. Prepare 50 grams of minced ginger, 100 grams of chopped onion, 30 grams of millet pepper, 60 grams of minced shallots, and 50 grams of green peppers.

2. Burn the pan with wide oil, the oil temperature is 5 into the hot into the marinated pork ribs, fry carefully, if you can't fry the place on the reverse side and pour the oil to fry, anyway, to fry until the surface is golden and take out the plate.

3. Prepare 150 grams of soil head cut strips and clean them, fry them in an oil pan, and cross the bridge to make pork ribs.

Step 1: Deal with the row height and mu bones 1, and process the leftovers of the bought large ribs so that the ribs can stand up and shape like an arch bridge. 2. After cleaning the processed pork ribs, add cooking wine, salt, pepper and light soy sauce to carefully spread the pork ribs and marinate them evenly for 20 minutes.

3. Prepare 3 kg of water and add 2 star anise, 5 bay leaves, shed and 2 pieces of Sannai, 1 gram of cumin, 2 grams of cinnamon, 1 grass fruit, 3 white buttons, 1 gram of citronella, 2 pieces of ginger, 2 pieces of patchouli, a gardenia, 1 gram of spirit grass, 20 grams of ginger, 50 grams of green onions, 10 grams of dried chili peppers, 10 grams of sugar, 5 grams of Sichuan pepper, 15 grams of chicken essence, 15 grams of dark soy sauce, 10 grams of salt. Boil on high heat and simmer for 10 minutes, put in the marinated pork ribs 4, boil again on low heat and marinate for 40 minutes, remove and set aside the second step: prepare the ingredients and fried pork ribs 1, prepare 50 grams of minced ginger, 100 grams of onions, 30 grams of millet peppers, 60 grams of minced shallots, and 50 grams of green peppers.

2. Burn the pan with wide oil, the oil temperature is 5 into the hot into the marinated pork ribs, fry carefully, if you can't fry the place on the reverse side and pour the oil to fry, anyway, to fry until the surface is golden and take out the plate. 3. Prepare 150 grams of soil head cut strips and clean them, put them in the oil pan and fry them, 3. Prepare 150 grams of soil head cut strips and clean them, put them in the oil pan and fry them with noisy cooking, and then put them under the fried ribs. Step 3:

Stir-fry the toppings 1, put 80 grams of vegetable oil into the pot, heat the oil temperature to 6, add 30 grams of bean paste to fry the red oil, and then add the minced ginger, minced garlic, millet pepper, green pepper, onion, and shallot. 2. After bursting the fragrance, add 8 grams and 3 grams of salt and fry evenly, multiply and pour evenly on the pork ribs. A delicious and fragrant cross-line leaky pork ribs is made.

Hope mine can help you <>