Home cooked tips for frying ribs, steps to make home cooked fried ribs

The home-cooked recipe for fried ribs is simple:Ingredients: 400 grams of pork ribs, 1 piece of ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, appropriate amount of salt, appropriate amount of cumin powder, appropriate amount of cooking oil.

1. Fresh pork ribs are washed, and they must be ribs, which are more delicious.

2. Wash the pork ribs in a pot under cold water, add ginger and cooking wine, and cook for two minutes after boiling.

3. Remove the boiled pork ribs and control the moisture.

4. Add salt and light soy sauce. Stir evenly and marinate for more than half an hour. Pour an appropriate amount of oil into the pot, and put in the pork ribs when it is 60% hot (you can try it with chopsticks, and you can bubble it).

Ingredients: Pork ribs to taste.

Cornstarch to taste.

The recipe for deep-fried pork ribs that are crispy on the outside and tender on the inside.

Soak the pork ribs in water for half an hour, (change the water twice), put salt, chicken essence, black pepper in a bowl, half a spoon of oil, a spoonful of light soy sauce (a small spoon for eating), and grab it with your hands for a while.

When you catch something that is a little sticky, put two spoonfuls of cornstarch and grab it with your hands for a while.

It's very slimy, and at this time I feel that the ribs are sticky.

Put a spoonful of oil and grasp it for a while, and the ribs will spread out piece by piece, and the oil can also prevent them from sticking together when frying. Marinate for more than ten minutes.

Heat the oil in the pot, (a little more oil) chopsticks put in it to bubble very urgently, and the oil temperature is a little higher so that the outside of the ribs can be quickly formed, wrapping the moisture inside, and the key is to be crispy on the outside and tender on the inside. Keep the fire, put the ribs in a different place one by one, do not put them next to each other in one place to prevent adhesion, and after putting them down, turn them to low heat and slowly fry the inside, otherwise the outside will be pasted and the inside is not cooked.

Fry on low heat for a while, use a spatula to turn the ribs apart, put the oil when mixing the ribs, it will not be very sticky, and fry it for a while. The ribs are not poured into the pot at once, put them one by one, put them into the pot first with a darker color, first clamp them into the colander, see the color is almost fried one by one (the first time when the color is not very dark), turn on the high fire to raise the oil temperature, pour the ribs into it and fry it for more than ten seconds and immediately take it out, at this time the oil temperature is very high, turn down the heat, pour the ribs into it and fry it again for more than ten seconds. (If the color of the first re-frying is very dark, then do not re-fry the second time, so as not to be mushy, and the re-frying once is delicious).

Golden crispy fried pork ribs.

The ribs are crispy on the outside and the meat on the inside is tender.

Here's how to fry the ribs:

The ribs are soaked in pure water + salt until they turn white and there is no blood, and then drain them dry. Add salt, sugar, white pepper, chili powder, five-spice powder, dark soy sauce, light soy sauce, cooking wine, a little peanut oil, crush the garlic, and grasp well. Marinate in the refrigerator for more than three hours.

Take out the pork ribs, pour out part of the soup, pick out the garlic cloves, add the fried powder, and grasp well. Pour oil into the pan and bring the oil to a boil until the chopsticks will form tight bubbles, and reduce the heat to medium-low.

Slowly put the ribs in the pan, don't put too much in the first gear, it will cause the oil temperature to drop quickly. Put the ribs in, don't be in a hurry to flip them with chopsticks. Fry on medium and low heat in the furnace for about five minutes, and fry the other side over medium-low heat for about five minutes.

At this time, the ribs are golden on both sides and are removed. Adjust the oil temperature to medium-high heat, re-fry for one minute, and remove it.

Another way to fry ribs

First, peel and slice the garlic. Then add Shaoxing wine, light soy sauce, minced garlic, corn flour and pepper to the pork ribs and marinate for at least 20 minutes. While the ribs are marinating, heat the pan over medium heat, add a little base oil, fry the chopped garlic slices until golden brown, remove and set aside.

Once the ribs are marinated, coat the ribs with tempura powder and fry them over medium-high heat until golden brown. Remove the fried pork ribs for oil control. Pour out all the oil from the pan for other uses, then add the orange juice and honey and simmer until thick, then add the fried pork ribs and garlic slices and stir well.

Steps to make home-cooked fried pork ribs:Ingredients: 500 grams of pork ribs, 8 peppercorns, appropriate amount of flour, 1 egg, appropriate amount of black pepper, appropriate amount of chili flakes.

Excipients: appropriate amount of soy sauce, 1 teaspoon of salt, appropriate amount of cooking oil.

Steps: 1. First wash the pork ribs, add light soy sauce, cooking wine, salt, black pepper, and marinate for 15 to 20 minutes. Add an appropriate amount of flour and an egg and grasp it well with your hands.

2. Put some peppercorns in the oil pan. Wait until the pan is very hot, add the marinated pork ribs and fry them until the surface is golden brown and turn to medium.

3. Fry the pork ribs in the pan for 20 minutes to make sure they are cooked inside.

4. Leave a little oil everywhere.

5. Pour a little chili noodles into the pot, fry the chili noodles for about 5 seconds, pour in the pork ribs and stir-fry for half a minute, put on a plate and remove from the pot.