Introduction: After entering the autumn, there is no money to make this dish, the sweet and sour appetizer is very low, and the ancient morning taste is loved to eat.
The weather is gradually cooling, at this time everyone's appetite also began to slowly recover, but because after a summer more or less on everyone's spleen and stomach will be affected, so the most needed at this moment is to supplement nutrition for the family, make an appetizing meal, today I recommend this dish is especially suitable for this season to eat, every time I do a good job on the table, the whole family said unanimous praise, all praise me This sauce ratio is very in place, especially the child's appetite has, rice eats more than usual, for children during growth and development, Eating a big meal is a guarantee of making yourself strong.
This dish old Fuzhou people will do, in my memory every time the family festival must do the dish, but also the traditional Fujian cuisine is indispensable, foreign friends to Fuzhou to play, ask me one of the recommended dishes must be this dish, it is "drunken ribs". The taste is moderately sweet and sour, almost everyone loves to eat, today I will share the method of ancient and early taste, but also our old Fuzhou people and even the young generation of Fuzhou people can not resist the cuisine, the proportion of sauce is indeed the key, hurry up to learn it.
<h1 class="pgc-h-arrow-right" data-track="4" > [Fuzhou traditional drunken ribs].</h1>
Prepare about 1 pound of soft steaks and 1 potato. Accessories include sweet potato powder, egg yolks, and the sauce uses Tameramy soft rice vinegar, Amita soy sauce, a little sesame oil and pepper.
It is very important to choose the materials for this dish, and finally choose the soft ribs, although this part is more expensive than the spine, but the taste is good, suitable for making this dish, in my opinion, whether there is money or not, if you want to make a successful meal, the material must be selected in place.
There is also the ribs cut into small pieces do not marinate immediately, according to my method step by step operation, the meat has no fishy taste and is very flavorful and crisp and tender. The trick is to stir the ribs with salt, flour and a little water and marinate for 5 minutes, then wash them.
Next, it is really pickled, using an egg yolk, 8 grams of soy sauce, 2 grams of salt, 5 grams of rice vinegar, a moderate amount of sweet potato powder, and a little oil, and pickle well for 15 minutes. The thickness of sweet potato powder can be referred to my picture. Peel the potatoes and cut them into small pieces and wash them to remove excess starch.
There is also the ratio of the sauce: 10 grams of soy sauce, 2 grams of salt, 25 grams of sugar, 2-3 garlic cloves, 28 grams of rice vinegar, a little sesame oil and pepper, and then add 15 grams of water to stir and set aside.
The next step is to start frying the ribs, more oil, the pan is hot and pour in the oil, 60% of the hot oil temperature into the ribs to fry, the middle to stir to avoid sticking together, and then fished out, and then let the oil temperature continue to rise to 70% heat, again put in the ribs fried for about 1 minute to fish out.
Drain the oil residue from the oil, put the potatoes in, fry and fish out.
Then use the inside of the pot, leave a little bottom oil, pour the sauce in, put the fried ribs and potatoes in at the same time on high heat, quickly stir well, let the ribs are wrapped in sauce and immediately out of the pot, sprinkle with chopped chives to garnish.
A plate of sweet and sour appetizers under the nutrition of the meal is ready, you must try to make sure that once you eat it will be addictive, it is so delicious.
Tip: Garlic should be chopped into minced, then first add sugar and mix well, so that the sugar and garlic flavor can be fused together, so that the good rib sauce taste will be milder, garlic flavor will not be too rushed.
The pork ribs are cleaned with flour and salt to remove the fishiness very well, and a little rice vinegar is added when marinating to make the fried ribs taste crispy.
There is also a sweet and sour vinegar ratio of almost 1:1, and the taste is just right. Traditional old Fuzhou cuisine, drunken rib juice ratio is the key, today are telling you, remember?
Ribs can not only strengthen the spleen and stomach, but also beauty and skin care, promote bone growth, in the autumn we may wish to eat some ribs often to provide help for their health.
Well, today's article to share here, I am the Spirit of Dance Small Canteen, a native of Fuzhou who loves to cook, and is also the original author in the field of gastronomy, preparing three meals a day for my family is my happiest moment, and I am willing to share it and exchange and learn with you. Welcome everyone to continue to pay attention to me, in addition, this graphic work is the original of the dance spirit small canteen, it is strictly forbidden to carry and steal pictures from other self-media, and violators will be investigated.