Pork ribs are common meat products. As we all know, the calcium content in pork ribs is very rich. Eating pork ribs regularly is very good for your health. There are many ways to cook pork ribs in peacetime, such as braised pork ribs, stewed pork ribs, fried pork ribs, etc. Different ways have different tastes. Fried pork ribs are the most common way. Although fried pork ribs are delicious, many people can't cook them. Here's how to fry pork ribs in Yunnan.

the method of frying pork ribs in Yunnan

1. required materials

seasoning: 5 grams of white sugar, 1 grams of salt, 15 grams of soy sauce, 1 grams of green onion, 4 grams of ginger, 1 grams of monosodium glutamate and 1 grams of spiced powder

main ingredient: pork ribs (pork ribs) 5 grams

auxiliary material: starch.

2. Chop and marinate: Chop the ribs into 3cm square pieces, wash them with clear water, remove and drain. Cut the onion and ginger into pieces, pour them into a container with other seasonings and mix them evenly, then pour the ribs into the container and mix them evenly, and marinate for 3 minutes.

3. Paste and fry: use 5g of clear water to stir the starch, flour and eggs into a dry paste. Pour the marinated ribs into the paste together with the seasoning, and stir well with a wooden stick. Heat the oil to 18℃, pour in the spareribs, and pay attention to deep frying. After about 1 minutes, the surface of the spareribs is dark yellow, and the finished product is taken out.

3. Types and taste of ribs

Generally speaking, as long as we mention ribs, we mean pork ribs. Pork ribs are delicious and not too greasy. Apart from protein, fat and vitamins, pork ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Pork chops-Pork chops refer to the pork ribs near the belly of the pig, with ribs and ribs on the top, and the meat layer of the pork chops is thick with white cartilage. Suitable for steaming, frying and baking, but chop small pieces.

Zipai-Zipai refers to the part where the abdominal cavity connects with the back. Below it is pork belly, and the ribs under the slice are 3 cm long, in the shape of triangular oblique slices. The meat layer of the ribs is very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat quality is the most tender of all ribs. It is suitable for many cooking methods and tastes, but the taste is slightly greasy. Suitable for frying, roasting and braising, and the length is 5 ~ 7 cm.

big steak-big steak is the joint between tenderloin and loin, also known as steak. It is mostly used for frying, mainly with sliced meat, but with ribs, it not only increases the weight of the sliced meat, but also increases the unique aroma of big bones when frying, which is also the characteristic of fried steak. In addition to frying, you can also marinate a large row, but before marinating, you have to go through the procedure of frying or frying quickly, which is used to seal the blood of the big bones, so as not to flow out during cooking and affect the color of the meat slices and soup sweat. Suitable for frying and marinating, if fried, it should be cut thinner, if marinated, it should be thicker.

Rib-Rib is a slice of ribs in the chest. The meat layer is thin, the meat quality is thin and the taste is tender, but because one side is connected with the back, the bones will be thicker. Because the ribs are relatively large, some stores will divide them into cavities and ribs for customers to choose. For example, the sliced grilled ribs are the tender ribs in the middle section. Chop small pieces and pick out the thicker parts of the meat layer, which can be used for steaming, frying and braising. Large pieces are suitable for baking.