While everything is now in pursuit of innovation, but for the treatment of ingredients, follow the classic approach has never been out of date. After all, the reason why classics are called classics is that they can be accepted and recognized by most people. Today, I am going to share with you a classic recipe for pork ribs - "Pepper and Salt Ribs". It is a delicious dish that can be made in a few simple steps, which is not only crispy on the outside and salty on the inside, but also a daily snack to satisfy your cravings.
List of Ingredients:
Main Ingredients: Pork Chop
Working Ingredients: Eggs, Flour, White Onion, Ginger, Pepper
Seasoning: Chicken Powder, Salt2, Pepper, Cooking Wine, Pepper Salt, Vegetable Oil
Steps1:
Prepare a piece of Pork Chop (or you can replace it with a leaner cut of pork) by first slicing it into 1cm slices and then cutting it into long strips. Then cut into long strips. After cutting, add 1 gram of chicken powder, 2 grams of salt, 1 gram of pepper, and a little bit of cooking wine to remove the fishy smell, and mix a few times so that the meat absorbs the sauce into the flavor.
Beat an egg and mix well to make the cutlets more tender. Add a small amount of flour and coat the cutlets evenly so they are fresh and crispy. Add a little bit of vegetable oil and mix well to prevent the cutlets from sticking together and leave to marinate for 10 minutes.
Notice that the ribs should not be cut too thin, so that they don't dry out after deep-frying. Then prepare a little more onion and ginger and other small ingredients, white onion broken open and cut into scallions, ginger cut into ginger, millet pepper cut into circles, you can prepare for the next step.
Step 2:
After all the ingredients are ready, first fry the ribs in a pot of oil. When the oil is about 5 layers hot and white bubbles form on the surface of the oil, drop the ribs one by one into the pan and shake the pan gently to prevent them from sticking to the pan. Gently push the chops with a spoon on the bottom of the pan to heat them evenly. Keep the heat low for about 3 minutes, then remove from the pan when all the ribs are set and float.
Step 3:
After the ribs are removed from the pan, increase the oil temperature to 60 percent, then add the ribs back into the pan and quickly re-fry them for 30 seconds to make them crispier. When the strips are golden brown, remove them from the pan and control the oil.
Step 4:
Leave a little oil in the pan, pour in green onions and ginger and other small ingredients and stir-fry over low heat to get the flavor, then put the fried ribs into the pan and sprinkle in a little pepper salt, and then turn the pan and stir-fry evenly, and then you can load the plate.
All right, this is a good way to make crispy salt and pepper ribs.