This is my new favorite at the dinner table. Although the ribs are fried, they are dry but not greasy. They are delicious when they are cold or hot. You can also eat meat for a spring outing.

material

Ingredients: ribs, garlic, green pepper, seasoning: onion, ginger, minced garlic, soy sauce, cooking wine, salt and pepper.

working methods

1. Chop the ribs into pieces, wash them, put them in a bowl, add light soy sauce, cooking wine and minced onion, ginger and garlic, mix well and marinate for 10-30 minutes.

2. Dice garlic and green pepper for later use.

3. Pour the oil into the pot, carefully add the ribs after the oil temperature rises, fry until the oil bubbles become smaller, and then remove the oil control.

4. After the oil temperature in the pot rises again, carefully pour in the ribs and fry until golden and crisp.

5. In another pot, pour a few drops of fried minced garlic and minced green pepper, and pour the ribs and stir fry. Sprinkle salt and pepper before cooking, and then serve.

skill

Tips:

1, this dish needs to be fried twice to make the ribs crispy. When frying for the first time, the oil temperature did not reach a high level, and the water in the ribs was not completely fried.

When the oil temperature rises again, it still makes a loud "thump" sound when pouring the ribs, which just shows that there is still a lot of water in the ribs.

2. The ribs are finally fished out before turning off the fire. Always keep the oil temperature high, so that the fried ribs can be cool but not greasy.

If you turn off the fire before cooking, the oil temperature will drop, and the ribs will absorb oil and be very greasy.

Because both salt and pepper contain salt, it is not necessary to put salt when pickling ribs. Sprinkle salt and pepper according to personal taste, or touch it when eating.

4, how to deal with fried oil:

Starch and water are mixed in the ratio of 1: 3. After the oil pan is heated, the prepared starch water is poured in, and the noise in the oil pan gradually decreases.

When the starch is fried to a solid state, turn off the fire and drain the oil, so that the impurities in the treated oil are absorbed by the starch and become clean and reusable.

When filtering oil, you can put two layers of oil-absorbing paper on the colander, and some tiny impurities in the filtered oil can be absorbed by the oil-absorbing paper.