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Crispy and crispy fried pork ribs, the taste of the year has not gone away

author:Eat not fat E

Today is the ninth day of the first year, a slip out to the fifteenth day of the first month, it is estimated that in the blink of an eye out of the first month, the day is really fast.

To get back to the point, people always have to eat when they live, in addition to eating enough, they also have to think about eating well, and eating well varies from person to person, so I will not elaborate, because sometimes poverty limits my imagination [teeth]. Just talk about my family, every other time will improve, the standard of improvement is not how high, but to do the preparatory work before doing, the process is more cumbersome than stir-frying. For example, I'm going to talk about this fried pork ribs below:

First of all, prepare the right amount of ribs, ribs are the best, if not, the vertebrae can also be, the requirement is more meat and less bones.

The first step in making it is to wash and soak, soak in blood and water, and wash away the broken bones that occur when chopping the meat.

The second step of making water control pickling, you can go directly to the supermarket to buy ready-made spices, with Orlean flavor, cumin flavor and so on. You can also mix it yourself, I put some cumin powder, pepper, a little oyster sauce and soy sauce, put it together and grab it with your hands and put it in the refrigerator.

The third step in making is to dip a little dry flour, and then leave it for about 20 minutes, the first two steps because the hands are wet and there is no photo, after dipping the flour, I took a picture, which is the following.

Crispy and crispy fried pork ribs, the taste of the year has not gone away

The fourth step in the production is to put it in the pan for more than 20 minutes, directly fry it in the frying pan, and fry it slowly over low heat, otherwise the outside is mushy, and the part next to the bone is not cooked, which is not beautiful. The essentials of frying are not to be said, because every cook has his own set of views, paying attention to low-heat slow frying.

Crispy and crispy fried pork ribs, the taste of the year has not gone away

The taste is very good, the skin is charred and crispy, and the bite of the meat is fragrant and full of happiness.

Finally, another sentence: the broken bones should be washed, the dry flour should not be too thick, the low heat should be slowly fried, and the rest should be as you taste.

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