Main Ingredients:

Spare Ribs, Breadcrumbs, Wine, Peppercorns, Peppercorns, Ginger, Scallions, Soy Sauce.

Methods:

Selected with fat ribs chopped into long about twelve-inch sections, with cooking wine, salt, pepper, pepper, soy sauce marinade for twenty ∽ 30 minutes to taste, out of the water on the cage steaming fire bar, removed from the cold, crushed dry water, dipped in a layer of breadcrumbs, the pot of oil to eighty percent of the heat, the next ribs deep-fried golden brown out, into the dish, with a sauce onion sauce that is completed.

Features: golden color, soft and tasty, crispy outside and tender inside.

Crispy Spare Ribs (2)

Raw Materials:

1000g of pork spare ribs, 15g of ginger, 25g of soy sauce, 1g of monosodium glutamate (MSG), 15g of sesame oil, 25g of green onion, 15g of salt, 1g of five-spice powder, 1000g of cooked vegetable oil (consumed 150g), 25g of sesame seeds, 150g of soup

Method:

1. H cut the pork ribs into 4-centimeter-long segments and cook them over low heat. Ribs cooked to the degree of meat shrinkage, bone out of the fish, soup poured out and reserved. Then mix the pork ribs with ginger, soy sauce (15 g), refined salt (10 g), code flavor for 30 minutes. Sesame seeds stir-fried with high heat.

2, the pot into the cooked vegetable oil to seventy percent heat, into the ribs deep-fried surface water

minutes out (pick off ginger, green onions). In the pot to stay vegetable oil (50 grams), put the ribs, salt (5 grams), soy sauce (10 grams), five-spice powder, monosodium glutamate and stock, with medium heat juice, until the water will dry, the pot to dry and cool, and then add cooked sesame seeds, sesame oil and mix it well that is to become.

Ten Spice Drunken Spare Ribs

"Ten Spice Drunken Spare Ribs" is a combination of hot frying and cold drunkenness, with a crispy and fluffy texture, sweet and sour taste, and mellow and rich flavor.

Method:

1, the backbone of the pork tenderloin is chopped in half, cut into slices, patted with the surface of the knife, and then patted with the back of the knife horizontally and horizontally for three times, and then gently point the knife horizontally and horizontally on the surface of the meat, and finally cut into strips of meat with bones. Water chestnuts cut into slices, and tenderloin bone strips together in a bowl, add dry starch and a little water to grasp the slurry well.

2, green onion rice, garlic, soy sauce, sugar, vinegar, ketchup, curry sauce, sesame sauce, monosodium glutamate, soup, orange juice and into a small pot, mix well into the "drunken juice".

3, tenderloin bone strips, water chestnut slices and pan fried to golden brown, drain the oil, poured into a small pot of "drunken juice", upside down a few plate is complete.