For meat lovers, what child can resist the temptation of ribs? There are many ways to make ribs, sweet and sour ribs, braised pork ribs, steamed pork ribs in soy sauce, etc.
But today to introduce this method of making ribs, the outside is burnt and tender, and the color is golden and fragrant. Friends who are not happy with meat hurry up and learn it.
Rinse the fresh ribs with water and squeeze out the water. (Here's a tip to sprinkle dry flour on the ribs for a minute, rinse it several times with water, squeeze the water out and set aside.) This can take advantage of the adsorption of the flour and make the ribs washed cleaner.
Add the minced ginger, minced garlic, a spoonful of oyster sauce and a pinch of salt to the washed ribs. Stir well and marinate for more than 30 minutes. Add cornstarch to the marinated ribs, stir again and set aside.
Heat a pan and pour in thick oil. Insert the inserted chopsticks into the oil pan, which can quickly bubble up and then go down to the ribs. First fry slowly over medium-low heat, fry until the surface is golden brown and then fish out first.
Heat the pan again, the ribs are re-fried, until the surface is dry and appears golden brown and red, turn off the heat and drain the oil, and you are done.
The ribs are not braised, and the aroma of frying in a frying pan is wafting. The ribs are not red- and the tip of the tongue is turned into small waves.
The ribs are turned in the oil pot twice, and the outer skin is crispy red and the inner meat is full, gently chewed, and it is fragrant and crispy.
Flash nanjing
The heavy rain forced me to stand on the street and admire the charm of the ancient city
Cool breeze, remember to eat on time ~ warm your stomach