1。 It's best to remove the bones from a large row of pure sperm, soak it in light salt water for ten minutes, pick it up and wash away the blood. Put it on the chopping block and cut it into pieces about 1CM thick, palm-sized.

2。 Slap the big row piece by piece with the back of the knife (this step is very important! )

Let's talk about a common practice (not wrapped in flour)

3。 Take water starch, mix it into paste, and spread a thin layer on the big row. Take the oil pan, heat it to 30%, fry the next big row with low fire until the surface turns pale yellow, remove and drain the oil.

4。 Take a small oil pan, saute chopped garlic and onion until fragrant, put rice wine, red soy sauce and sugar into the big row (never put water, put rice wine if the juice is not enough. The amount of soy sauce is based on salinity), and simmer until the juice is almost dry (don't lift the lid in the middle). Pour the remaining water starch in front, thicken it, and stew for another five minutes, then you can get out of the pot.

Sauce row:

Wash the big row and control the dry water. Knock the big row loose with the back of the knife. Stir the big row evenly with a lot of dry starch, and stir it everywhere. Then pour in the soy sauce until each piece is stained. (Don't make a mistake about the order of dry starch and soy sauce, it is very important to dry it first and then wet it.)

Put oil in the pan, not too much, but fry it, not fry it. Fry it thoroughly one side and then fry the other side, but don't fry it for too long. Fry one piece and hold one piece.

After all frying, put a little oil in the pan, pour in a big row, add cooking wine, sugar, a little soy sauce, and basically don't drain water. If it feels too dry, you can put less, then quickly fry it, add some chicken essence, add onions and serve.

The big chops cooked in this way are very fresh and delicious.

Deep-Fried Spare Ribs

Special Shanghai cuisine

raw material

25 grams of pork sandwich, salted bread crumbs 1OO, eggs 1 each, 5 grams of flour, 5 grams of peanut oil 1OOO, 5 grams of Shaoxing wine, 2 grams of refined salt, 5 grams of spicy soy sauce, monosodium glutamate 1 g, and scallions 1 each.

manufacturing process

(1) Cut pork into large pieces with a length of13cm, a width of 45cm and a thickness of about 0.4cm, spread them flat on the chopping block, pat them thoroughly with the back of a knife, and put them in a plate and soak them in scallion, ginger, Shaoxing wine, refined salt, monosodium glutamate and pepper for several minutes; (2) Knock the eggs into a bowl and mix them evenly. Dip the soaked meat slices in egg liquid, dip both sides in flour, then dip them in bread crumbs, and press them with the palm of your hand to form a green pork chop; ③ The wok is on fire. When the oil is 70% hot, put the pork chops into the wok, fry them until they are light yellow, and take them out. When the oil is 80% hot, fry the pork chops once again to be golden yellow, drain the oil, change them into small pieces with a knife, and serve them with spicy soy sauce dishes.

Spicy pork chop (Anhui)

Cooking method: frying

Material selection: a. Main ingredient: pork chop (1 kg and a half)

B. Ingredients: two green peppers.

C. Seasoning: oil, onion, ginger, garlic head, spicy soy sauce, spicy fire, sugar, slurry oil, salt, monosodium glutamate, cornmeal, pepper, cornmeal, eggs, sesame oil, spicy oil, tomato sauce and rice vinegar.

Production method: a. Chop the ribs into pieces. Pat it flat (or thin) with a knife.

B. Soak it slightly with benzene oil, monosodium glutamate and a little salt.

C. Sliced ribs are dragged with egg liquid and coated with dry powder.

D. Take a small oil pan and fry lightly on both sides until yellow.

(light frying: the fried raw materials should be fresh and tender, light in color, small in fire and short in time. Re-frying: mainly the head and tail of the fish should be re-fried to remove the fishy smell).

Leave the bottom oil in the pot, stir-fry shallots, ginger and garlic, and the fragrance should not be spicy.

E. Add ingredients (i.e. raw materials), put some water, bring it to a boil with a strong fire, pour sesame oil in the pan for a short time, turn the oil over, and pump the pan and put it into a basin.

F, green pepper slices are cut into rhombic shapes, scalded with water in an oil pan (after such treatment, the raw materials have bald heads on the surface), and then poured on the ribs.

Standard of finished products: bright red in color, fresh and tender in texture, sour and spicy in taste and complete in flavor.

Operation essentials: a. Cut the ribs into thin slices, the thinner the better.

B. both egg liquid and raw flour should be evenly coated.

C. the ribs must be lightly fried on both sides until they are yellow.

D. the action of turning over should be relaxed and natural.