Homemade spiced pork ribs, what do you use to grasp the ribs well, and how long do you need to marin

To make homemade five-spice pork ribs, you need to use five-spice powder, you need to use salt, and you need to grasp it well with starch. Marinate with these seasonings for about half an hour.

You can also make very delicious spiced ribs at home, and be sure to marinate the ribs before making them. In this way, the pork ribs can be well flavored, and the spiced pork ribs taste full of fragrance, and you must put enough seasoning, otherwise the taste of the spiced pork ribs will be worse. A chef told me that if you want spiced pork ribs to be delicious, the key is to marinate them, prepare the seasoning, and arrange the amount according to the proportion.

First of all, you have to buy pork ribs, you have to buy smooth pork ribs, you can't buy big bones, you have to buy pork short ribs. Prepare five-spice powder, prepare starch, first chop the pork chops, then soak off the blood water, control the moisture, marinate with five-spice powder and starch, and salt, and grasp these seasonings and pork ribs by hand, so as to better absorb the flavor. At the same time, you should prepare some green onions, ginger and garlic, some vinegar and sugar, light soy sauce and dark soy sauce, chicken essence, chili powder, etc.

The best time to marinate spiced pork ribs is more than half an hour. Because the ribs have bones, if the time is short, it is not easy to taste, and if the time is too long, it may cause the ribs to taste salty, so do a good job of marinating for about half an hour.

After marinating the pork ribs with five-spice powder, salt and starch for half an hour, put oil in the pan, and put the marinated pork ribs to fry when the oil is hot. It is best to fry the ribs twice, because it is not easy to fry them thoroughly, and after the ribs are fried, take them out and control the oil. Put green onions, ginger and garlic in the pot, stir-fry Sichuan peppercorns until fragrant, then put in the pork ribs to stir-fry, put light soy sauce, dark soy sauce, sugar, salt, chicken essence and other seasonings, plus some hot water.

Bring to a boil and simmer for about 40 minutes, drizzle with water starch to thicken, and the spiced pork ribs can be put out of the pot and on the plate.

When grasping evenly, you need to put in some five-spice powder, salt and starch, and the marinating time is about half an hour, so that it has little impact on the meat quality, and the taste is very good.

You can add egg white, cooking wine, oyster sauce and soy sauce to the pork ribs, and then grasp it with disposable gloves, which needs to be marinated for about an hour and a half to absorb the flavor.

It should be grasped well by hand. It needs to be marinated for about 15 minutes, and put it in the refrigerator to refrigerate, the effect will be better.

The seasonings needed to marinate pork ribs are salt, monosodium glutamate, corn starch, custard powder, baking soda, rice vinegar, dark soy sauce, sugar, light soy sauce, etc., and the marinade is a mixture of various herbs, edible oil and vinegar, which is used to flavor meat or vegetables.

Pork ribs, often referred to as pork ribs and vertebrae in China, are a substitute ingredient in cooking dishes. Because pork accounts for a larger proportion of China's edible meat, it is also caused by the dietary structure of Chinese. For example, braised pork ribs is a Chinese national cooking.

Ingredients: 250 grams of pork ribs (pork ribs), auxiliary ingredients: 100 grams of white radish, seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of vinegar, 10 grams of green onions, 5 grams of ginger.

Method 1Wash the pork ribs and chop them into sections;

2.Peel the white radish and cut it into cubes;

3.Cut the green onion into sections, slice the ginger and set aside;

4.Put the pot on the high fire, pour in water and bring to a boil, add the pork ribs and vinegar to boil;

5.Skim off the foam, add green onions and ginger slices to a boil, add white radish pieces, pour them into a clay pot, cover the pot, and cook over low heat for 2 hours;

6.Until the pork ribs are cooked and rotten from the bones, remove the green onion and ginger slices, and add refined salt and monosodium glutamate to adjust the taste.

Salt, white wine, vinegar, brown sugar, green onions. Chilli flakes. This is my father's unique job, we all like it very much, the amount of use is directly considered, according to personal taste, green onions must be used Northeast green onions.

A pinch of red soy sauce, monosodium glutamate, salt, sugar, cooking oil.

Pickling method:

1. Generally, supermarkets sell chopped ribs, or you can buy whole ones, and the supermarket staff will process them on your behalf. So I won't say much about the size of the chop pieces.

2. Rinse the ribs with water, control the moisture, add 2 taels of baking soda, rub with your hands, make the baking soda fully contact with the ribs, and then add an appropriate amount of water, the amount of water is just enough to cover the ribs. Soak for 30 minutes.

After a few minutes, place the baking soda-soaked ribs under the tap and flush them with the maximum amount of water for about 20 minutes. The aim is to wash away the astringency of baking soda.

4. After rinsing, drain the pork ribs, and then gently dip the water with a clean towel. Place in a larger basin.

5. Mix and dissolve salt, monosodium glutamate, corn starch, custard powder, and baking soda (the remaining 2 coins) with a little water, pour it on the ribs, and then stir and knead the ribs by hand to make the seasoning fully attached to the ribs until it is absorbed.

6. Beat the egg yolk, pour it over the ribs and continue to stir.

7. Finally, put in the flour, stir well, and then marinate it.

8. The above is the marinating method for making salt and pepper pork ribs, Kyoto pork ribs, and orange pork ribs, if you make garlic pork ribs, replace the custard powder with garlic powder, and replace the water with garlic juice when marinating.

PS: The marinated ribs can be used after 4 hours in the refrigerator compartment. The pork ribs will be more tender when refrigerated.

Custard powder and garlic powder are available at the Dongjiao Wholesale Market in Beijing. If the baking soda in the second step is replaced with soap water, it will work better, but if you use Chencun soap water, then be sure to add 5 times the amount of water to blend. The wholesale market in the eastern suburbs of Chencun Wangshui should also be available.

Chencun Zangshui: that is, edible alkaline water, the scientific name is potassium carbonate, and the chemical formula is K2CO3, which can achieve the effect of expanding meat quality.

If you don't think it's troublesome, you can skip some less important steps

Ingredients: 150 grams of pure pork chops, 20 grams of steamed bread sticks, 10 grams of bean sprouts, 2 grams of sesame seeds, 5 grams of mango pieces.

Seasoning: 60 grams of tomato paste, 20 grams of corn starch, 15 grams of A1 sauce, 18 grams of black vinegar, 30 grams of various spices (star anise, cinnamon, etc.).

Method 1Wash the pure chops and change the knife, add spices to taste, cook in the pot until the chopsticks can be easily inserted into the meat, put it into the hot oil pan, fry and color, and put it on the plate.

2.Tomato paste, cornstarch and A1 sauce are mixed and boiled, drizzled over the plain rows and lined with black vinegar.

3.Garnish with sesame seeds, steamed bread sticks, bean sprouts, and mango cubes.

See what kind of ribs you make.

Ribs for home use are not as cumbersome as those on the first floor.

Chop the ribs into pieces of the desired size and soak them in clean water or wash them to remove blood, bones, and dirt.

After taking out the clean water, add cooking wine, green onion, ginger, salt monosodium glutamate and pepper. If it's a southern taste, add some sugar.

If it's fried ribs, just add some dark soy sauce and powder to fry them again!

2.Put a small spoon of oil, four or five small spoons of barbecue juice, a little salt, a little sugar, a small spoon of chicken essence into the ribs, stir the ribs and accessories evenly by hand, marinate and let stand for about 5 10 minutes, and then steam and cook after the ribs taste better.

3.Turn on the boiling pot, wait for the pot to burn red, pour in a little oil, then pour in the marinated ribs, pour in a small amount of water (a small bowl is enough), and you can also pour in two small spoons of barbecue juice (this can be added according to personal taste), cover and simmer for a few minutes, until the ribs are cooked. In the process of stewing, avoid overcooking the ribs, the taste of the meat will be too hard, you can also open the lid and use a wooden spoon to turn the ribs at intervals until the ribs are cooked.

Step 6: Then pour the garlic oil evenly over the ribs.

Seal the foil. Preheat the oven to 230 degrees. Once preheated, place the ribs in the oven and bake for 25 minutes. Then turn on the foil and continue to bake for another 15 minutes.

We recommend the garlic pork rib recipe.