A few days ago, I went to Xianmiao to roast chicken for dinner with my friends. I ordered a spiced and salty sparerib and four short spareribs, and I ordered one from 88 yuan. It's really expensive, but it's really delicious I remembered the smell again, so I quickly learned to make one for myself. The strong smell of salt and pepper after cooking was so tempting that I immediately felt like killing two bowls of rice. At the entrance, it didn't disappoint. The outside is crisp and tender, and the bones are fragrant and rotten. It is no exaggeration to say that it was delicious to lick your fingers. Let's share my approach:
1, material:
300g sparerib, two slices of ginger, 1 spring onion, proper amount of cooking wine, salt and pepper.
2, production steps:
1. Wash the ribs first, and then blanch them in the pot. Pour a proper amount of water into the pot, add ribs, then add a tablespoon of cooking wine and two slices of ginger, and bring to a boil.
2. After the water is boiled, you can pick up or pick up the ribs, drain the water, and dump the water in the pot. If you have kitchen paper, you can put the ribs on the kitchen paper to absorb water.
3, hot pot, pour the right amount of oil, burn to 70% heat. Add the ribs and fry for 5-7 minutes on medium heat until the ribs are golden and crisp. Take out and drain the oil.
Finally, sprinkle salt and pepper on the plate to taste. You can also put some boiled white sesame seeds. Delicious, delicious salt and pepper ribs are ready.
3. Experience sharing:
(1) oil temperature control
The oil temperature should be moderate. Too high an oil temperature is easy to paste, but not too low an oil temperature. If it is too low, it is easy to inhale too much oil. Before taking out the pan, stir-fry it with low fire and quickly force out the oil.
(2) When frying ribs, it is recommended to fry them again, which will taste better;
(3) Eat fried food with fresh vegetables.
Do you have any good suggestions on the practice of salt and pepper ribs? Welcome to discuss.