There is blood in fried ribs, what should I do about it?

Ingredients: pork ribs (1 catty), vegetable oil (1.5 catties) Seasoning: egg (1 catty), flour (appropriate amount), white sesame seeds (appropriate amount), tender meat powder (appropriate amount), green onion (appropriate amount), light soy sauce (appropriate amount), minced ginger (appropriate amount), salt (appropriate amount), Sichuan pepper noodles (appropriate amount).

Kitchenware: Wok.

Steps: Chop the ribs into 2-3 cm pieces, soak them in lightly salted water, change the water, and wash the blood.

Drain and drain. Stir the tender meat powder with water, pour it into the pork ribs and mix well, then add the green onion, minced ginger, salt, light soy sauce, mix well, and marinate for half an hour.

Add eggs, white sesame seeds, and cornstarch.

Stir to combine. Put about 1.5 catties of oil in the pot and burn until it is hot.

Put in the ribs and fry until eight ripe and remove them.

Heat the oil until it is 90% hot, add the pork ribs and fry again.

Remove from pan and serve. <>

First, simmer the pork ribs with salt, peppercorns, green onions, and ginger for six hours, then put them in the steamer and steam for an hour, take out the ribs, remove the green onion and ginger, and then fry them in the oil pan, and there will be no blood.

Wash it with cold water first, then put it in the pot, add the water that has not been over the bones, and then heat it, after the water boils, that is, the meat color has just changed, there will be foam on the pot, that is, the blood in the bones, the heating time can not be long, to prevent the loss of nutrients, at this time, put it in cold water to wash the foam, dry the water, you can fry it, try it.

Fry it slightly on high heat first, then fry it on low heat for a few minutes, and it won't be in the same situation as you said, and it's crispy on the outside and tender on the inside.

Boiling water will be fine after a while, not too long, it will be old.

Before cooking, you should tighten the ribs with boiling water.

Let's put the ribs in the water first. It would be much better.

1. To make braised pork ribs, the ribs do not need to be fried.

2. Ingredients: 3. Steps:

Pork ribs in a cold underwater pot, bring to a boil without a lid. The purpose of using cold water is to boil out the blood in the ribs as much as possible, and the purpose of not covering the pot is to allow the odor to fully volatilize.

After boiling, the blood foam will be slowly boiled, and after the blood foam is skimmed as much as possible, the ribs will be removed for later use.

Crush the rock sugar. Put a little oil in the pot, add rock sugar, and fry the sugar over low heat, the fire must be small.

Slowly boil over low heat until the burnt aroma of sugar comes out and the color turns light brown.

Stir-fry the blanched pork ribs with the sugar.

Pour in a little soy sauce to color.

Add the ingredients, bay leaves, and cinnamon.

Sliced ginger, green onions, and patted garlic.

Pour in half a bowl of rice wine.

Pour boiling water over the ribs.

Cover and simmer for 40 minutes.

When there is still one-third of the soup, add salt, reduce the juice over medium heat, and remove from the pot.

Yes, this has a society.

Deep-fried pork ribs: 250 grams of pork ribs.

Excipients: 3 tbsp soybean flour, 4 tbsp sweet potato powder, 1 egg.

Seasoning: 50ml soy sauce, 1 tbsp green onion, 1 tbsp ginger, 500ml oyster sauce, 1 tbsp grated garlic, 30ml rice wine, 1 tbsp sugar, 1 tbsp ground white pepper.

The practice of frying ribs.

Ingredient A: Bone-in pork ribs, 3 tbsp soybean flour, 4 tbsp sweet potato powder, 1 egg.

Ingredient B: 50ml shiitake oyster sauce, 50ml soy sauce, 30ml rice wine, 1 tbsp sugar, 1 tbsp white pepper, 1 tbsp grated ginger, 1 tbsp grated garlic, 1 tbsp grated green onion.

1.Rinse the ribs, wipe them dry and beat them loose with the back of a knife or a mallet, don't use too much force, it will cause the ribs to break.

2.Ingredient B: Mix all the marinades, stir evenly, put them in a plastic bag, put in the pork ribs and meat slices in Method 1, marinate thoroughly, and refrigerate for about 4 hours (can be marinated overnight to make it more fragrant).

3.Remove the marinated slices of meat and drain the excess sauce.

4.Beat the eggs to become egg liquid. Sweet potato powder + soybean flour mix evenly and set aside.

5.The pork ribs are first dipped in the egg mixture, then dipped in the powder, and both sides should be firmly adhered to, with a slight pressure with your fingers, and then let stand for 15 minutes.

6.Heat the oil pan, heat the oil to about 170 (take a little powder into the oil pan, it will bubble and float immediately) fry the meat slices in the pan over medium heat for about 10 seconds, then turn to low heat, fry until golden brown on both sides, and remove from the oil for about 3-5 minutes.

Ingredients: 1 bag of pork ribs, 3 slices of ginger, 1 green onion, 1 head of garlic, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 2 teaspoons sugar, 1 2 teaspoons salt, 2 tablespoons starch, 1 bag of breadcrumbs.

Method 1: Chop the pork ribs into small pieces, wash them and drain them thoroughly, put them on a plate, pour cooking wine and light soy sauce and stir well, add the scattered garlic (a small amount), ginger and green onions, seal them with plastic wrap, and marinate for 4 hours.

2. Pour in the dry starch and stir well, so that each rib is evenly coated with a layer of starch.

3. Pour oil into the pot, heat over high heat, put in the ribs when the oil is hot, fry for 20 seconds, change to medium-low heat and continue to fry for about 2-3 minutes, remove and drain the oil.

4. Put a little oil in the wok, change the heat, add the breadcrumbs and the remaining garlic and fry until golden brown and fragrant, then add the pork ribs, salt and sugar, and then add Jinfei red spicy peanuts and stir-fry for 1 minute.

Tip: Frying the ribs twice in a row can make the taste better, and frying it a second time can also "force" a part of the oil in the meat.

Cut the pork ribs into small pieces, add salt, monosodium glutamate, cooking wine and submerge for 10 minutes, then add a little sweet potato powder and grasp well. Heat the pot over high heat, add oil and burn until it is 80% hot, put in the ribs, pay attention not to let the ribs stick to a piece when putting them into the pot, change to medium heat after a minute, and burn until the ribs are cooked through.

Fried pork ribs is a local famous dish in Sichuan Province and belongs to the Sichuan cuisine. The outside is crispy and the inside is tender, not hard or soft, the pieces are not connected, sweet, salty and palatable.

How do you make fried ribs? Clean up the pork ribs, add green onion, ginger and garlic foam, light soy sauce, cooking wine, salt, 13 spices, starch, stir evenly, and fry in the pan.

The recipe for deep-fried pork ribs details the cuisine and its effects: private cuisine.

Taste: salty and umami Process: Crispy fried fried pork ribs Production materials: Ingredients: pork ribs (large ribs) 300 grams.

Excipients: 65 grams of eggs, 75 grams of wheat flour, 50 grams of starch (peas).

Seasoning: 2 grams of five-spice powder, 2 grams of umami king, 15 grams of rice wine, 15 grams of white sugar, 60 grams of white soy sauce, 40 grams of vegetable oil Characteristics of fried pork ribs: the outer layer is crispy, the meat is fresh and tender, and it is especially good to eat it when it is fried.

Teach you how to make fried ribs, how to make fried ribs to be delicious1Sizing: Enlarge the soup bowl with white flour, add about 50 grams of dry starch, sugar, white soy sauce, Shao wine, umami king, and water, knock in the eggs, stir evenly, put in the ribs, and turn them up and down to make them evenly sticky.

Let stand for half for 30 minutes.

2.Initial frying: Put the wok on the fire, heat the cooked oil, level the pork ribs and meat pieces sticking to the paste, scatter the input, fry for about 1 minute, and remove when it is slightly yellow.

3.Re-frying: Slightly cold, use the heel of the knife to evenly chop the ribs and meat pieces two or three times to make it easier to penetrate the flavor, and then put it in hot oil and fry it for 2 minutes, until the pork ribs are brown and red in color, and the fragrance overflows.

Tips for making fried pork ribs: This product has been fried in the process, and about 500 grams of vegetable oil need to be prepared.

Deep-fried pork ribs are a dish that I used to like very much, that fragrant and that crispy, and it makes people reluctant to give up when they think about it. Today, I'm going to make fried pork ribs, the fried ribs need to be done, the frying method is very particular, please take a closer look at how I make it.

Fold the preparation of fried ribs.

1.Choose fresh pork ribs, ribs and cartilage (2 kg of meat per kilogram of bone).

2.Chop and marinate: Chop the ribs into 3 cm cubes, wash them with water, remove and drain the water. Chop the green onion and ginger into minced pieces, pour them into a container with other condiments and mix well, then pour in the pork ribs and stir well, and marinate for 30 minutes.

3.Paste and fry: Use 500 grams of water to stir the starch, flour and eggs into a dry paste.

Pour the marinated pork ribs into the paste along with the condiments and stir well with a wooden stick. Heat the oil to 180, pour in the ribs, pay attention to fry well, after about 10 minutes, the surface of the ribs is dark yellow and take out, that is, the finished product.