Cuisine and efficacy: Jiangxi cuisine, formula for nourishing lung, formula for relieving cough and asthma, formula for nourishing health care, and formula for malnutrition. Process: Sweet and sour.

Materials for making almond ribs:

Material: ribs (big ribs) 350g.

Accessories: 50g almond and 20g egg white.

Seasoning: salt 2g, soy sauce 10g, sugar 10g, lard (refined) 50g, balsamic vinegar 50g and starch (broad bean) 25g.

Features of almond ribs:

This dish is golden in color, skillfully made, sweet and sour in taste and soft in texture.

The practice of almond ribs:

1. Wash the ribs, put them in a pot and cook them until they are half cooked, then take them out and let them cool;

2. After the ribs are cooled, cut into 2 cm long sections, then deboned one by one, marinated with refined salt and soy sauce, and mixed with dry starch;

3. Deep-fry almonds with 50% heat and remove the film;

4. Wet egg white starch to make egg white paste;

5. Dip almonds in egg white paste, put them in the middle of each rib, and seal both ends with egg white paste evenly;

6. Heat a wok with a large fire, add cooked lard to 60% heat, add ribs, fry until golden and crisp, and pour into a colander to drain the oil;

7. ignite the original pot, pour in water, cook with white sugar until the sugar dissolves, and thicken with balsamic vinegar and wet starch;

8. Reheat 15g oil, pour the fried ribs into the pot, turn the pot over several times to evenly cover the sweet and sour juice, put it in a plate and let it cool.

Tips for making almond ribs;

1. Boiled pork ribs must be delicious, not overcooked;

2. Egg white paste should be hung evenly;

Because of the frying process, 500 grams of cooked lard should be prepared.

Grams of food stage

Almond: Almond should not be eaten with chestnut, pork and millet.

Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.