Salt and pepper spareribs are a popular household recipe. The main ingredient is spareribs. Taste: fresh and fragrant, charred on the outside and tender on the inside. Process: pickled, sizing, steamed or boiled, then battered and fried. One is to cook it by directly frying it in batter.

So how to make salt and pepper pork ribs so that they are crispy on the outside and tender on the inside? Let’s talk about it next.

The short ribs chosen are those close to the belly, because the meat of the short ribs is thicker and contains white cartilage. Therefore, pork short ribs are more suitable for steaming, frying, and grilling.

Marining, the purpose of marinating is to remove the fishy smell and improve the flavor. Generally, we first clean, soak and marinate the ribs we buy. Soaking in clean water for half an hour can remove the blood and impurities from the ribs, which will have a certain effect on removing the fishy smell. Next, marinate, add cooking wine and some seasonings, stir to make the ribs tender, and the ribs become sticky (this is the key), indicating that the ribs have absorbed all the water. At this time, add starch and salad oil to lock the inside of the ribs. Moisture makes it taste better.

The biggest purpose of battering and frying is to lock the moisture of the ribs themselves and prevent the loss of moisture during steaming or frying, which will cause the ribs to taste dull and old. Another purpose of battering is to color the ribs beautifully. What is paste? It is prepared with a certain proportion of flour, starch, and custard powder. Their ratio is generally 3:1:0.5.

Frying, frying is also very important, mainly the control of oil temperature. If the oil temperature is too low, it will become deep-fried, and the ribs will absorb a lot of fat and taste very greasy and not crispy. If the oil temperature is too high, the ribs will be burnt on the outside and undercooked on the inside. Therefore, the oil temperature for fried pork ribs is particularly critical. We generally control the oil temperature for foods such as crispy frying to 60%, which is about 180 degrees. When the ribs are fried until they are set and the surface is crispy, take them out, and then raise the oil temperature to about 70%, which is about 210 degrees, and fry again. The purpose of re-frying is to make the ribs crispier and not soft, and maintain the taste. The time is generally controlled to about 30 seconds.

The above points are the tips for making salt and pepper pork ribs that are crispy but not hard. Once you master these, making salt and pepper pork ribs will be much simpler, and it will be crispy on the outside and tender on the inside, suitable for all ages. Practical operation

Salt and pepper pork ribs is a relatively simple home-cooked dish. It is marinated first and then fried. After taking it out of the pot, mix it with salt and pepper and other coloring ingredients. Here’s how to make salt and pepper pork ribs, it’s simple and easy to learn!

~~Salt and pepper pork ribs~~Features: crispy on the outside, tender on the inside, golden in color

Step one: prepare ingredients

Ingredients: 500 grams of pork ribs.

Accessories: 6g ginger, 3g garlic, 9g shallots, a little green pepper, red pepper, onion, 100g flour, 30g cornstarch, 15g custard powder, one egg, appropriate amount of cooking oil.

Seasoning: 2g salt, 3g chicken essence, 3g pepper, 6g oyster sauce, 3g light soy sauce, 5g salt and pepper, 5g cooking wine.

Step 2: Food processing

1. Put the chopped ribs into a container and clean them, then pour in an appropriate amount of cooking wine and water and soak for 30 minutes to soak in the blood and impurities to reduce the fishy smell of the ribs, then drain and set aside.

2. Cut half of the green onions into sections and half into mince, half of the ginger into slices and half into mince, mince the garlic, mince the chives, cut green peppers, red peppers, and onions into small pieces and set aside.

3. Put the ribs into a container, add ginger slices, green onions, salt, chicken essence, pepper, oyster sauce, light soy sauce, and cooking wine, stir well and stir well, then add a small amount of starch and cooking oil to seal it , marinate for 20 minutes. (There must be less starch here. The role it and cooking oil play here is to prevent the flavor and moisture from leaking out too much when steaming the ribs.)

Step 3: Start Preparation

·Put the marinated ribs into a pot and steam them over high heat for about 20 minutes. At 12 minutes, open the pot and stir the ribs with chopsticks to prevent the ribs from sticking. Steam the ribs. It can be cooked for 7 minutes. It will be fried later so it cannot be steamed.

·Put the flour, cornstarch, custard powder and eggs together and stir evenly, then add a little cooking oil to make a paste. The paste should be slightly thin and can coat the ribs. (The custard powder can increase the flavor and make it crispy)

·?After the ribs are steamed for the required time, pick out the ribs and put them together with the batter. Let the ribs be lightly coated with a layer of batter. .

·Pour wide oil into the pot, heat the oil to 60% hot, then slowly put the ribs into the pot one by one, take them out when the ribs are set and brown, and then increase the oil temperature When it reaches 70%, add the spareribs and fry again for about 30 seconds. Pour out to control the oil and set aside.

·?You don’t need to wash the pot, just add the minced ginger and garlic and sauté until fragrant, then stir-fry the minced green and red peppers and onions until fragrant, add the ribs, stir-fry the salt and pepper evenly, then take it out of the pot and put it on a plate. Add the chopped chives and our salt and pepper pork ribs are ready.