Apricot pork ribs Pork ribs are soft and crispy, almonds Are crisp Thanks for forwarding the method of making the sauce

Ingredients:

Ribs 600 g

Accessories:

20 grams of almonds 15 grams of onion slices, 10 grams of red, yellow and green pepper slices

Marinade:

Salt 2 g Corn starch 80 g Cooking wine 30 g

seasoning:

Char siu sauce 25 g Salt 2 g MONOS glutamate 1 g Sugar 30 g corn starch 15 g egg one water appropriate amount 10 g cooking wine 15 g

Stir-fry:

Cooking oil 1000 g Homemade sauce 50 g Honey 3 g Starch 3 g Broth 250 g

method:

1: Cut the ribs into pieces and put them in pots, add marinade and marinate for an hour, rinse with clean water and control the water for later.

2: Stir the ribs in the basin with spices for 5 minutes.

3: Heat the oil until it is 40% hot, fry the ribs until it is set and fished out to control the oil.

4: When the oil temperature rises to 70% heat, fry the almonds until crispy, remove the oil control, fry the onion slices, and fry the green and red pepper slices to become soft and set aside.

5: Re-fry the lower ribs until the surface is golden, and the fascia shrinks to half the length of the ribs.

6: Remove the broth and ribs from a net pot and simmer over high heat until the soup is almost dry, then remove the ribs.

7: Boil over low heat until viscous, pour water starch, pour in ribs, vegetables and turn them out of the pot, sprinkle with almonds.

How to make homemade sauce:

Add 1000 grams of water to the pot, pour in 250 grams of Japanese sauce, 150 grams of honey, 80 grams of char siu sauce, boil the water over low heat until the texture of the seasoning is sticky (push the pot frequently to prevent the seasoning paste), and add 30 grams of cooked white sesame seeds before cooking.