Pepper and salt pork ribs belong to the home-cooked popular recipes,? The main ingredient is the ribs, taste: fresh and fragrant, outside and inside the tender, process: after marinating, sizing, with the first steamed or boiled after hanging batter frying, the other is directly hanging batter frying cooking method to do.

So how to do pepper ribs to be crispy on the outside and tender on the inside? Next we will say.

SelectionSmall chops are the ribs near the belly part, because the meat of small chops is thicker and with white cartilage. So pork chops are more suitable for steaming, deep-frying and grilling.

Marinating, the purpose of marinating is to remove the fishy flavor, generally buy back the ribs we first go through the cleaning, soaking, marinating method to deal with the ribs. Soaked in water for half an hour, can soak out the ribs inside the blood and impurities, there is a certain role of deodorization. The next marinade, into the wine and some seasoning, stirring to make the ribs strong, ribs become viscous (which is the key), indicating that the ribs have absorbed all the water, then into the starch and salad oil to lock the ribs inside the water to make it better flavor.

Hanging the batter for frying, the biggest purpose of hanging the batter is to lock the water of the ribs itself, to avoid the loss of water in the steaming or deep-frying of the ribs, resulting in the ribs taste firewood and old. Another purpose is to make the ribs look beautiful. What's a paste? It is made with a certain ratio of flour, starch, and custard. Their ratio is generally 3:1:0.5.

Frying , frying is also particularly critical, mainly the control of oil temperature, if the oil temperature is too low, it becomes Chin-frying, the ribs inside the absorption of a large amount of grease will be particularly greasy to eat and also not crispy. If the oil temperature is too high, it will lead to the phenomenon of ribs outside the scorched and inside not cooked. So the oil temperature of the fried ribs is particularly critical, we generally crisp fried food oil temperature control at 60% is about 180 degrees. When the ribs fried to the stereotypes, the surface crispy, fish out, and then the oil temperature to about 7 into that is about 210 degrees to re-fry again, re-frying the purpose is to make the ribs more crispy and not back to the soft, to maintain the texture, re-frying time is generally controlled in about 30 seconds can be.

The above points are the production of salt and pepper ribs crispy not hard tips, mastered these, the production of salt and pepper ribs will be much simpler, and made out of the outside of the crispy tender, young and old.

Pepper and salt pork ribs is a relatively simple home cooking, is after the first pickled and then fried, out of the pot with pepper and salt and coloring ingredients with mixing well. The following is an introduction to the practice of salt and pepper ribs, easy to learn oh!

~~~Pepper salt ribs~~~Features: crispy outside and tender inside, golden color

Step 1: Preparation of ingredients

Main ingredient: 500 grams of pork ribs.

Accessories: ginger 6g, garlic 3g, small onions 9g, green peppers, red peppers, onions, a little each, 100g of flour, 30gg of cornstarch, 15g of custard, an egg, cooking oil moderate.

Seasoning: salt 2g, chicken essence 3g, pepper 3g, oyster sauce 6g, soy sauce 3g, pretzel 5g, cooking wine 5g.

Step 2: Ingredients Processing

1. Put chopped spare ribs into a container to wash clean, and then pour in the right amount of cooking wine and water to soak for 30 minutes to soak up the blood and impurities and reduce the Ribs of the fishy flavor, and then drain the water standby.

2. Cut half of the scallions into sections and half into pieces, half of the ginger into slices and half into pieces, chopped garlic, chopped scallions, green peppers, red peppers, onions are cut into small grains and standby.

3. Put the ribs into the container, put ginger, scallions, salt, chicken essence, pepper, oyster sauce, soy sauce, cooking wine, stir evenly on the strength, and then put a small amount of starch and cooking oil to seal, marinate for 20 minutes. (Here in the starch must be less, it and cooking oil here play a role is in the pot on the steam, ribs inside the flavor and water do not seep out too much)

Step 3: Begin to make

-? The marinated ribs into the pot to steam, steam steam on high heat for about 20 minutes, in 12 minutes when you open the pot with chopsticks toggle the ribs, do not let the ribs stick, the ribs steamed 7 minutes cooked can be, the back but also deep-fried so can not be steamed.

-? Put the flour, cornstarch, custard powder and eggs together and mix well, and then put a little cooking oil to mix the paste, the paste is a little thin, the paste can wrap the ribs can be. (The custard powder can play a role in increasing the flavor and crispy effect)

-? After steaming the ribs to the time, the ribs picked out, and the paste together, so that the ribs slightly coated with a layer of paste can be.

-? Pour wide oil in the pot, the oil temperature to 6% heat, and then put the ribs slowly in order into the pot, when the ribs are shaped and browned, fish out, and then raise the oil temperature to 7%, put the ribs to deep fry for about 30 seconds, and then pour out the oil control standby can be.

-? The pan does not need to be washed, directly into the ginger and garlic into the incense, in the green and red peppers, onions fried incense, into the ribs, pepper salt stir fry evenly can be out of the pan on the plate, sprinkled with chopped scallions, this time our salt and pepper ribs on the ready.