How to make garlic pork ribs Don t hang breadcrumbs. Ah, it looks good to blow it up, thank you

1. Pour the pork ribs into a basin, put 3 grams of soda in it, then add 60ml of water in batches to grasp well, marinate for one hour after grabbing well, and repeatedly grasp twice during the marinating, and cut the garlic into puree when marinating the pork ribs for later use. After the ribs have been marinated for one hour, rinse them twice with water;

2. After rinsing the pork ribs, add minced garlic, ginger slices, star anise and bay leaves, then add pepper and oyster sauce;

3. Add about 1 gram of Maggi fresh soy sauce to the pork ribs, then add 1 gram of chicken essence and rice wine to grasp well;

4. After grasping the ribs evenly, cover them with plastic wrap and marinate for 1 hour. After 1 hour, pick out the ginger slices, star anise and bay leaves inside, and then put in an egg and grasp it with your hands;

5. After grasping the eggs evenly, dip the ribs one by one with dry starch, and burn the oil pan until it is 70% hot and fry the ribs.

6. After the ribs are fried, take them out, burn the oil temperature to 70% hot again, then put in the ribs and fry them again, and after frying, you can take out the yard plate and serve it on the table.

Garlic pork ribs features; The color is browned, crispy on the outside and tender on the inside, the garlic is rich, salty and delicious.

Tips; 1. When buying pork ribs, it is better to choose half a fan of ribs that are not more than 6 catties, and ribs that are more than 6 catties are recommended to be burned or stewed to eat, and the ribs are too large to be fried for raw frying.

2. Marinate with soda in advance, mainly to make the ribs absorb water and maintain the tenderness of the ribs, rinse them after pickling, and then add ingredients to marinate, it doesn't matter if you marinate for a long time, it will be more flavorful, if you don't use it for the time being, you can also cover it with plastic wrap and put it in the refrigerator to refrigerate, and you can make it the next day.

3. Don't put salt in it when marinating, because oyster sauce, chicken essence, and Maggi fresh soy sauce are all salty condiments, and the taste is not delicious if it is too salty.

4. In the process of frying, the oil temperature should be controlled, the hot oil should be used to lock the water immediately, and then fried over medium-low heat and fished out, and then fried again with high temperature, so that it will be crispy on the outside and tender on the inside, and the taste is quite good!

It's fried with starch! Thickly wrap the surface of the ribs, fry them at low temperature for about one, and then adjust to 16 after the surface is fixed, and there are seven or eight minutes! Tender and delicious!

You can try to change the steamed bun dregs, and the effect is the same.

Materials:

A: 2 pounds of pork ribs, B: 1 tablespoon of salt, 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, half an onion, 4 slices of ginger, 1 head of garlic, 1 tael of rock sugar, 1 teaspoon of honey, a little green mustard.

Method

1. Chop the ribs into small pieces and soak the ribs in cold water for 20 minutes. This will soak the blood inside.

2. Mix all the B materials together.

Cut the onion into small pieces, and the garlic is best beaten into garlic mash and green mustard, just a little bit to make the fried meat tender and tasteful, but don't put too much.

3. Take out the soaked pork ribs, grab them slightly with your hands, remove the excess water, mix them with material B, and cover them for more than 2 hours.

4. Heat the pan with cold oil, put the ribs into the oil one by one, the fire should not be large, medium and small, just to break the life, wait for one side to be slightly hard, and then fry the reverse side until it is slightly hard. After all the ribs are fried, turn on the heat a little bigger and put them into the oil pan for a second re-frying, so that they can be fried thoroughly and remove excess oil, and they can also be charred on the outside and tender on the inside (the first time the medium and low heat fry about 2-3 minutes on each side, the oil must not be too hot, and the second time it is good to fry on high heat for 1 minute.) ）

It's pretty simple, just be careful not to let the hot oil burn when frying!!

It's best to have a plate of vegetable salad with a salad for even more fragrant salad, haha.

Tips

Eating meat with garlic is very simple and nutritious.

How to make garlic pork ribs delicious? The garlic pork ribs need to be washed with water, then cooked, and stir-fried in oil at night. Sprinkle the minced garlic over the ribs while out of the pan. The delicious garlic pork ribs are ready.

How to make garlic pork ribs delicious? First of all, tighten the ribs with hot water. Re-remove the oil. Then the end of the coriander, out of the pot for a while, is particularly delicious.

Hello, garlic pork ribs are delicious, and the recipe is as follows:

Ingredients: Appropriate amount of pork ribs, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken powder, appropriate amount of sweet potato powder.

Method:1Chop the pork ribs, grasp them well with light soy sauce, dark soy sauce, salt, sugar, and chicken powder, and marinate them first;

2.Garlic crushed into a puree;

3.Sweet potato powder melts into batter with a little water;

4.Pour in the ribs and grasp well;

5.Heat the oil in a pot, warm eight layers of oil, put in and fry until golden brown, remove and drain the oil;

6.Leave the bottom oil in the pot, turn the heat to low, stir-fry the garlic, add the pork ribs and stir-fry for a while!

Tips: If you like spicy, chop the dried chili peppers and stir-fry them with the garlic paste until fragrant.

In particular, it should be noted that the garlic paste should not be used over high heat, and the heat should be controlled to avoid the garlic paste from being scorched and bitter.

<> "Pork ribs cold pat laughing old underwater pot shenghu, add flower wine cooking wine and ginger slices blanched and washed, add oyster sauce and a lot of soy sauce, a lot of minced garlic to taste, but also mixed in some minced green onions, the bottom of the rice cooker is covered with green onions, and then spread a few pairs of ginger slices, and then pour in the ribs, add water over the ribs, simmer for about 1 hour, too fragrant, cook until the ribs are soft and boneless, the whole house is fragrant, I also put a little chicken essence when it is almost cooked.

When I was young, I always ate my parents' stewed pork ribs, and rarely ate braised pork ribs or garlic pork ribs, but when I grew up, I made braised pork ribs and garlic pork ribs. Although braised pork ribs have been dreamed of since childhood, I think garlic pork ribs will be more delicious. Today, I'm going to talk to you about the garlic pork ribs.

First of all, everyone prepares an appropriate amount of pork ribs, onions, carrots, green and red peppers, and tempeh. For seasoning, we need to prepare cooking wine, salt, sugar, flour, starch, garlic powder and rice noodles. At this time, you also need to prepare some baking soda, we first cut the ribs into small pieces, put them in a basin and wash them until the ribs are no bloody.

Next, bring the water to a boil, put the pork ribs down, prepare some green onions and ginger, and put cooking wine in to blanch.

First of all, you should prepare fresh pork ribs, add the prepared pork ribs to the appropriate amount of seasoning and marinate for 20 minutes, heat the oil, pour in the green onions, ginger and garlic and stir-fry until fragrant, then add salt, chicken essence, soy sauce, oyster sauce, light soy sauce, cooking wine, pepper and five-spice powder, then add the appropriate amount of minced garlic and chopped green onions, add the appropriate amount of water, and simmer over low heat for about 35 minutes.

The first thing is to wash the ribs, then to marinate the ribs with a marinade for a while, after which you need to prepare some more minced garlic, you can choose an air fryer or an oven when making it. To control the temperature and time.

1. Chop the pork ribs into meat pieces of uniform size, put them in a basin, add baking soda to grab and wash out the blood in the ribs, wash them with water, remove them and put them in the basin to drain the water, and prepare for the next step of marinating.

2. Chop the garlic into minced garlic and mince the ginger. (You can also put the garlic and ginger in a juicer, add a little water, and beat the garlic into minced garlic).

3. Then pour the minced garlic and ginger juice into the pork ribs, add salt, white pepper, cooking wine, light soy sauce, dark soy sauce, oyster sauce, etc., stir well, marinate for 2 hours, let the pork ribs fully absorb the seasoning and garlic fragrance.

4. After marinating, beat in an egg and grasp it well, put in a handful of cornstarch, continue in the same direction, and stir well. The starch locks in the moisture in the ribs and makes the taste more tender.

5. After the ingredients are ready, we start to fry the ribs, burn the oil in the pot, when the oil temperature is hot, start to bubble, put the ribs into the pot one by one, fry them at a low temperature for about 5 minutes, and keep pushing the ribs with chopsticks, so that the ribs are heated and fried on both sides, and the ribs become yellow, and they have been fried thoroughly and shaped, and they can be fished out.