Today and share with you a "garlic ribs" home-style method, ribs first marinated into the flavor, and then after the second frying, crispy and delicious, you can also be accompanied by your favorite dipping sauce, fried chicken wings, chicken legs can be used this method, there are likes to quickly learn it.
Ingredients: Ribs
Accessories: garlic, eggs, starch
Seasoning: salt, chicken powder, oyster sauce, cooking wine
【Garlic pork ribs】—— Caramelized and crispy
1. Let's start preparing the ingredients
Prepare a piece of ribs, first remove the ribs, then chop them into even small pieces, chop them into clean water, scratch and wash them several times, and wash the blood inside.
Re-soak the ribs in water for 20 minutes, the purpose of this step is to fully remove the blood and water inside and reduce the fishy smell.
After 20 minutes, we fished out the ribs, washed them again, and squeezed them out of the fence to set aside.
2. Marinate the ribs below
Prepare a handful of garlic, pat it flat with the back of a knife, then chop it into minced garlic, put it together with the ribs, and knead it for a while to let the ribs absorb the aroma of garlic.
Add a spoonful of salt, a spoonful of chicken powder, pour in 10 grams of oyster sauce to freshen, cooking wine 10 grams to remove fishy, after grasping well, cover with plastic wrap, seal and marinate for more than 2 hours, so that the ribs can fully absorb the juice into the flavor.
The ribs must be marinated for more than 2 hours, otherwise the flavor of the garlic in the dish is insufficient.
After 2 hours, we squeeze the sauce on the ribs, put the ribs into the basin, beat an egg and grasp it by hand, the egg can make the ribs more tender, but also make the fried ribs more golden and bright, and then catch the appropriate amount of starch, so that each piece of ribs is evenly wrapped with starch, starch can lock the water in the ribs, but also make the fried ribs more scorched.
3. Fry the ribs below
Burn the oil in the pot, turn on the low heat when the oil temperature is 50%, wrap the ribs again dry starch into the pot, often flip to make the ribs evenly heated, about 3 minutes, the first ribs put in the frying shape is slightly yellow, first fish them out one by one, so as not to put the ribs before and after the raw and cooked.
Remove the residue in the pan, the oil temperature rises to 60% heat to low heat, put the ribs into the pan and fry again, the ribs are fried until golden brown, placed on the plate sprinkled with green onions, delicious.
The ribs must be re-fried twice to reach the tender texture of the outer crisp.
Well, a crispy and delicious garlic ribs is ready.