How to braise large ribs
Method:
1. Use the back of a knife to thin the large ribs, add cooking wine, salt and chicken essence and marinate for 15 minutes.
2. Put oil in the pan, cover the large ribs with flour, and fry on both sides until they are about 70 to 80% cooked.
3. Leave a little oil in the pot, add green onion and ginger, then put in the ribs, pour soy sauce (I used Haitian straw mushroom soy sauce), add some water, and then turn to medium heat after the water boils. Simmer for a while, and when the water is almost drained, add sugar to reduce the juice.
How to cook honey-glazed pork ribs
Main raw materials: 4 large ribs (bought in one piece, just ask the pork guy to chop the sides open when buying); medium-sized 2-3 potatoes
Ingredients:
Ingredients a: 2 teaspoons allspice powder, 1 teaspoon garlic powder, 1 teaspoon ginger powder, 1 teaspoon black pepper, 3 teaspoons sugar, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce;
Ingredients: 2 tablespoons of light soy sauce, 2 tablespoons of barbecued pork sauce, 1 tablespoon of honey
Steps:
1 . Marinate the ribs one day in advance: Score the ribs with a knife, then take ingredient A, apply the cooking wine evenly on the ribs, then pour in other dry seasonings, evenly coat the ribs and cook for 2 minutes. "Chicken" (massage), then sprinkle with 1 tablespoon of light soy sauce, wrap it with plastic wrap and store it in the refrigerator.
2. On the day of baking, take out the large racks to dry in advance. Take out the baking sheet and cover it with tin foil, cut the potatoes into thin slices, spread them evenly on the bottom, then put the large racks on it, and brush the large racks with ingredient B (light soy sauce, barbecued pork sauce). Cover the large rack with a piece of tin foil, and fold the edge of the bottom tin foil to completely seal the large rack and potatoes.
3. Put it in the oven and bake at 200 degrees for 50 minutes. Then take it out, open the tin foil on top, brush the steak with a mixture of barbecued pork sauce and honey, bake open for 15 minutes until the surface is colored, then take it out and start eating.
How to make fried pork belly
Ingredients: Fuqiang powder 15.5 kg standard powder 15.5 kg raw oil 4 kg salt 1.25 kg sesame seeds 2 kg fried oil 18 kg
Technical Process Ingredients → Mix the dough → Roll out → Shape → Fry
Production method 1. Kneading the dough: First put the oil, salt and sesame seeds in the dough mixer, add water and stir evenly, then add the flour and form a dough, then divide the dough into small pieces.
2. Roll out the dough: roll the small piece of dough into a very thin rectangular piece, and cut it into small long strips of 2.5×4.5 cm.
3. Shaping: Take two small rectangular dough pieces and overlap them, cut parallel to the long sides to form a "Chuan" shape, and then turn one side over from the middle cut to form. After deep frying, it becomes the finished product.
Quality standards Specifications and shapes: consistent size, uniform thickness, no curling, no deformation.
Surface color: brown-yellow, with uniform vesicles on the surface.
Taste: salty and crispy, no other peculiar smell.
Internal organization: Tight organization, no white matter, no impurities.