material

cut

sweet potato starch

old ginger

garlic

Eggs (of hens)

The method of crisp ribs

Chop the ribs evenly into sections, wash them with clear water, then take them out and squeeze them dry, and put them in a large basin. Add an egg, proper amount of salt, cooking wine and Jiang Mo (a little green pepper can be added for friends who can eat hemp), then mix well and let stand for a few minutes. Then add sweet potato starch and stir evenly to thicken the ribs evenly (thickening degree: the powder will not drip down when the ribs are lifted)

Chop garlic into minced garlic and put it in a bowl. Add soy sauce, chicken essence, a little sugar (not too much), a little broth (not enough boiling water), add a little oil and stir well with chopsticks.

Put an appropriate amount of oil in the pot, fry the ribs with 50% heat for 2-3 minutes, take out the ribs for use, and control the oil to dry.

Deep-fry the ribs in an enlarged basin, pour in the freshly prepared juice, and stir well by hand again.

Put the ribs in a bowl (the juice in the bowl is also poured on it), and then steam them on low heat for 40 minutes or in a pressure cooker for 20 minutes.

After the ribs are steamed, buckle them on the bowl with a plate, turn them over (this step can be omitted if you don't pay attention) and sprinkle with chopped green onion.

skill

1, this method is similar to the method of crispy meat, except that the powder is not so thick, so the powder should be dry when frying.

2. Steaming with small fire is softer and worse than pressure cooker, but steaming with small fire takes a little longer.

3, friends who want to eat spicy can add a little green millet spicy when mixing juice, but not too much, this dish is not suitable for spicy.