Roasted Spare Ribs
Materials
Materials:Spare Ribs(Big Spare Ribs) 1000 grams,
Accessories:200 grams of prawns,
Seasoning:50 grams of sugar, 10 grams of pepper, 8 grams of salt, 5 grams of monosodium glutamate (MSG), 5 grams of cinnamon, 20 grams of scallions, 20 grams of butter, 25 grams of ginger, 20 grams of soy sauce and pepper. 2 grams, 20 grams of sesame oil.
Working Methods
1. Wash the pork chops, use a steel needle or a bamboo needle to make small holes in the flat meat of the pork chops, and also make small holes in the joints between the chops, and chop them into 5-cm-long segments with a knife;
2. Marinate the pork chops with yellow wine, monosodium glutamate, refined salt, soy sauce, scallion segments, and ginger slices for 2 hours;
3. Break the star anise and cinnamon bark into small pieces with your hands and spare them;
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4. Take a small baking dish, sprinkle half of each of the sliced green onion and ginger on the bottom of the dish, then put in the marinated pork ribs, and then sprinkle the other half of the sliced green onion and ginger on top of it, as well as the star anise, cinnamon, and peppercorns;
5. Pour in the clear broth of 500 milliliters, add the yellow wine, pepper, soy sauce, sugar, and sesame oil, and put it in the oven to bake for 150 degrees for 1 hour, and then take out the baking dish;
6 . gently pick up the pork chops, turn them over one by one, dip a brush into the seasoning sauce in the roasting pan and brush the pork chops again, then put the roasting pan back into the oven and continue roasting at the same temperature for half an hour until the broth dries up, then you can take them out of the oven;
7. out of the oven, take out the chops, cut the pork chops from the middle of the two chops with a knife, and bring a piece of flatbread meat with each chops, and put it into the plate.
Second, the big rows of roasted black pepper
Materials
A row of rows, black pepper, ginger, garlic, salt, soy sauce, old soy sauce, brown sugar
Working method
1. Soak for half an hour, wash off the blood, drain or dry the water with kitchen paper.
2. Gather the ribs neatly, sprinkle with a thin layer of salt and then freshly ground black pepper. Do the same with the opposite side.
3. Chop the ginger and crush the garlic, put the ginger and garlic paste together, add a little water and leave to stand for 10 minutes. It is better to let the ginger and garlic puree just soak.
4. Strain the ginger-garlic juice through a mesh sieve, put it into a small bowl, add an appropriate amount of light and dark soy sauce, and mix well to form a marinade.
5. Pour the marinade into the ribs, stir well, cover with plastic wrap and refrigerate for 10 hours or more. The longer it takes, the better it tastes. Remember to turn in the middle to marinate more evenly.
6. Before grilling, remove the ribs and place them on a baking sheet, meaty side up, and mix a brown sugar sauce with the brown sugar to brush the surface of the ribs.
7. Preheat oven 220 degrees baked 30 minutes, take out in the middle of the turn once, brush with brown sugar water.