Wind blowing ribs method, wind blowing ribs recipe

Method: Wind the fish, cut small sections, soak in light salt water first; (It is easy to float off the excess salt) 2. Add salt to the pork ribs, and steam the tempeh first (pressure cooker for minutes);

3. Add the pork ribs soup with tempeh and soak the chopped dried chilies;

4. Put salted fish in the bowl, stack the steamed pork ribs, pour the black bean sauce and chili soup, steam the pan on high heat for five minutes, sprinkle the chicken essence out of the pot, mix well and sprinkle the green onion!

To tell you the truth: it is very delicious, and it is very delicious to say that I don't believe you try it! The wind-blown fish must not be steamed for a long time, which will seriously affect the taste of the drip (the wind-blown fish is the fish that is salted with salt and some spices for n days and then hung outside to dry naturally).

Ingredients: 500 grams of ribs, 1 egg, 1 red pepper and 1 green pepper, 1 onion, 4 green onions, 1 ginger slice, 2 slices, appropriate amount of starch.

Seasoning: salt, pepper, sugar, soy sauce, cooking wine.

Method 1: Cut the pork ribs into sections, chop the green and red peppers, and mince the onion.

2. Marinate the pork ribs with green onion and ginger, salt, sugar, soy sauce and cooking wine for one hour.

3. Stir the eggs and starch into a paste.

4. Wrap the pork ribs in egg batter, put them in 50% hot oil and fry them, and drain the oil.

5. Add an appropriate amount of pepper and salt to the chili pepper and minced onion and stir-fry slightly, then add the pork ribs and stir-fry evenly.

Ingredients: 520g pork ribs, 30g salt, 5g Sichuan pepper, appropriate amount of sweet noodle sauce.

The first step is to wash the prepared pork ribs and set them aside for later use.

The second step is to put the prepared salt and peppercorns in the pot, quickly stir-fry evenly with a spatula, and fry until the salt is slightly yellow.

Step 3: Cool and apply to the washed ribs.

Step 4: Hang the ribs with a rope and let them dry for a week.

Step 5: Take it off after a week, spread sweet noodle sauce on the ribs, and continue to hang it for 30 days.

Raw materials: 1 kg of pork ribs, 1 yuan of salt, 1 yuan of monosodium glutamate, two taels of baking soda, 3 yuan of corn starch, 2 yuan of custard powder, 2 taels of flour, and two pickling methods of egg yolk: 1. Generally, supermarkets have pork ribs that sell good pieces, and you can also buy a rental code for the whole fan, and the supermarket staff will process it on behalf of you.

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 ribs soaked in baking soda under the tap and turn on the maximum water flush 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, cheese powder, and baking soda (the remaining 2 coins) with a little water, pour it on the ribs, and then stir and knead the ribs with your hands 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.

Ingredients: 700g pork ribs

Excipients: 2 green onions, 1 ginger, 1 tablespoon tomato paste, 1 tablespoon oyster sauce, 1 tablespoon Korean hot sauce, appropriate amount of lettuce, appropriate amount of white wine, 2 tablespoons of cooking wine.

Specific steps: 1. 700g of ingredients and pork ribs.

2. First of all, chop the pork ribs into pieces, cut the green onion into sections, and cut the ginger into shredded ginger.

3. Put hot water in the pot, after the water boils, add a few drops of white wine, put the pork ribs in the pot, blanch until they change color, and then remove them for later use.

4. Put oil in the pot, add shredded ginger and green onions, stir-fry for a few seconds, then pour the pork ribs into the pot and stir-fry, when the surface of the pork ribs is slightly yellow, add an appropriate amount of tomato sauce and an appropriate amount of oyster brother Qiao oil and stir-fry evenly.

5. Then add Xiansui and type in Korean-style hot sauce, stir-fry until the fragrance overflows, pour in an appropriate amount of cooking wine to taste, pour in water, cover half of the ribs, simmer for 30 minutes, wait for the ribs to be soft and rotten, and the soup can be gradually dried out of the pot.

6. Put the lettuce at the bottom, pour the pork ribs into the plate, and you can enjoy a delicious and nutritious three-sauce pork ribs.