Marining method:

1. Generally, supermarkets sell chopped ribs. You can also buy whole ribs, and the supermarket staff will process them for you. So I won’t say much about the size of the chopped ribs.

2. Rinse the spareribs with clean water. After controlling the water, add 2 ounces of baking soda and rub it with your hands to make the baking soda fully contact with the spareribs. Then add an appropriate amount of water, just enough to It is better to cover the ribs. Soak for 30 minutes.

3. After 30 minutes, put the ribs soaked in baking soda under the faucet and turn on the maximum water and rinse for about 20 minutes. The purpose is to wash away the astringent taste of baking soda.

4. After rinsing, drain the water from the ribs, and then gently dry them with a clean towel. Place in a larger pot.

5. Mix salt, monosodium glutamate, cornstarch, custard powder, and baking soda (the remaining 2 dollars) with a little water, dissolve, pour it on the ribs, and then stir with your hands. Rub the pork ribs so that the seasoning fully adheres to the pork ribs until absorbed.

6. Beat the egg yolk, pour it on the ribs, and continue to stir.

7. Finally, add the flour, stir evenly and the marinating is complete.

8. The above is the marinating method for making salt and pepper spareribs, Kyoto spareribs, and orange spareribs. If you are making garlic spareribs, replace the custard powder with garlic powder, and replace the water with Garlic juice and water will do.

PS:

The marinated ribs can be used after 4 hours in the refrigerator. The meat will become more tender when the ribs are refrigerated.

Custard powder and garlic powder are sold at the Dongjiao Wholesale Market in Beijing. If the baking soda in the second step is replaced with soda water, the effect will be better, but if you use Chencun soda water, you must remember to add 5 times the amount of water to mix it. It should also be available at the Chencun Jianshui Eastern Suburb Wholesale Market.

Chencun Jianshui: Edible alkaline water, whose scientific name is potassium carbonate and whose chemical formula is K2CO3, can achieve the effect of swelling meat.

If you find it troublesome, you can skip some less important steps~~~