70g ribs with pomelo peel 100g

ingredients

Proper amount of oil and salt

Cooked lard 3g column sauce 5g.

Oyster sauce 10g concentrated chicken juice 3g

Garlic slices 2g ginger slices 2g

Appropriate amount of sugar

Steps of stewing ribs with pomelo peel

1. This is a box of beautiful grapefruit delivered by a friend.

2. Prepare ribs and pomelo peel (1/4 petals).

3. Put the ribs in a seasoning bowl, add salt, sugar and chicken essence, gently grab them until they are sticky, then grab them with starch, seal the oil, put them aside and let them taste.

4. Cut off the epidermis of pomelo peel with a small knife, and it is best to keep a little, which contains a strong fragrance. Although the epidermis is completely cut off, the fragrance is gone, so it is recommended to keep a little.

5. Cut the peeled pomelo peel into diced grains similar to the size of ribs.

6. Add enough water in a small boiling pot, and after boiling, add grapefruit peel.

7. After the pomelo peel is boiled for a while, because the pomelo peel is spongy and will float above the boiling water, it should be pressed into the boiling water with a colander to cook for a while, and the inside of the pomelo peel should also be sucked into the boiling water for cooking, so as to remove the bitter taste contained in the pomelo peel.

8. After the pomelo peel diced is boiled for 1 min, take it out and rinse it for 3 minutes with supercooling.

9. Squeeze the water from the pomelo peel and set it aside. When squeezing out the water, be careful that the hot water in the pomelo peel will spill out and burn your hands! At this time, pomelo peel diced has no bitter taste, only the unique aroma of Rutaceae plants.

10. Put the sauce, concentrated chicken juice and oyster sauce into a seasoning bowl, melt it with warm water, and then add salt and sugar to make a boiled juice.

1 1. This is the prepared boiled juice. Please taste it.

12. On low heat, when the pan is heated to 6 minutes, add peanut oil, then fry the marinated ribs in step 3 in the pan until golden brown, and put them away for later use.

13. Lower the fire, tilt the pan, concentrate the tail oil in the heating area, and then add the cooked lard.

14. Saute ginger slices and garlic slices.

15. Change to medium heat, put the pomelo peel diced prepared in step 9, and toss it evenly.

16. Pour the boiled juice prepared in step 1 1, and shake the pan to make the pomelo peel evenly stained with the boiled juice. Cover the pot, bring it to a boil, reduce the heat and cook for another 2 minutes.

17. Collect the juice to half of the original.

18. Add the ribs fried in step 12. Stir the pan evenly, turn to medium heat, cover the pan and simmer to collect juice.

19. When the juice is almost dry (as shown in the figure), it can be taken out of the pot.

20. Out of the pot, remove garlic slices and ginger slices, discard them, and finish them with a little finishing.

Tips

1, pomelo peel does not need to be soaked and rinsed too much. Generally, it is drained and soaked; Cycle twice, which is enough to remove the bitter taste. Soaking for too long makes the taste of pomelo peel completely lost.

2, the preparation of boiled juice, try to be light, so as to avoid its unique fragrance being covered by other thick boiled juice materials.

3. Adding cooked lard before stewing is to make the taste of pomelo peel more mellow and thick. People who are afraid that lard will affect their health can avoid adding it.