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Detailed recipe for salt and pepper pork ribs

Method

Method 1

Materials: 250g pork ribs, 2g cooking wine, 30g cornstarch, 0.5g MSG, 25g sugar, 15g vinegar, 3g pepper salt , 1000g cooked lard (75g consumed), 25g soy sauce.

Cooking method:

1. Wash the ribs, cut them into two-inch long and half-inch wide meat strips, mix with a small amount of soy sauce, cooking wine, monosodium glutamate and some cornstarch, and mix Okay, let it soak for an hour to get the flavor.

Salt and pepper pork ribs

2. Mix sugar, vinegar, soy sauce and a little water into sweet and sour sauce. Add the remaining Taibai powder to twice the water to make wet Taibai powder and set aside.

3. Heat the oil in a pan, fry the ribs first, take them out, cool them slightly, and fry them again to make the ribs fried thoroughly and evenly. Remove and place on a plate.

4. Heat the oil pan again, pour the prepared sweet and sour sauce, and after it boils, pour in the wet starch powder to form a thick sweet and sour sauce, top with cooked lard, and set aside. In a small bowl.

5. Put the peppercorns and salt on a small plate. You can dip it in the sweet and sour sauce when eating.

Method 2

Materials:

Three ounces of pork ribs, one egg, three or two tablespoons of starch, half a spoonful of pepper powder, one tablespoon of sesame oil, and two ounces of cooking wine spoon and appropriate amount of salt.

Cooking method:

1. Add cooking wine and salt to the ribs, mix well and cook for about half an hour.

2. Heat a wok over low heat, add a spoonful of salt, stir-fry until slightly yellow, then add pepper powder, stir evenly to make salt and pepper powder, remove from the pan and place in a bowl for later use.

3. Beat the eggs in a bowl and stir well. Add starch and stir well to make a whole egg starch paste.

4. Heat the oil in the pot until it is 50% hot. Coat the ribs one by one with the whole egg starch paste. Slowly fry the ribs until golden brown. Remove and drain the oil. Place on a plate and drizzle with sesame oil. Sprinkle with peppercorns and salt and serve.

Method Three

Materials:

750 grams of pork ribs, onions, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, MSG, Huadiao wine, salt and pepper.

Salt and pepper pork ribs

Cooking method:

1. Cut the pork ribs into long pieces (5 cm), wash them, and use a cloth to absorb the moisture from the ribs. Leave dry for later use;

2. Then marinate, add salt, black pepper, monosodium glutamate, Huadiao wine, and minced ginger and marinate for 15 minutes;

3. During the cooking process, the oil Make an egg batter with the main ingredients and stir it evenly with a small spoon;

4. Coat the marinated ribs evenly with the egg batter, put it into boiling oil, fry until golden and crispy, and remove it. Dish;

5. Add chopped red pepper, green onion, green pepper and appropriate amount of salt and pepper, stir-fry slightly until fragrant, and sprinkle evenly on the ribs.

Note:

When steaming the ribs, if you don’t have a steamer at home, you can use a bowl instead. Put it directly into a pot mixed with water until the water reaches half of the height of the bowl.

When steaming, add some water to the pot from time to time to prevent the water from boiling dry. Remember to add boiling hot water, otherwise the bowl will easily explode if it is hot or cold.

There is a layer of egg batter on the outside of the salt and pepper pork ribs, so when you put it in the pot, the juice in the pot will thicken immediately. At this time, you need to stir-fry constantly to prevent it from sticking to the pot.

The juice must be drained. When the bottom of the pot is basically filled with oil and a sugar thread will open when the ribs are separated, the juice is almost gone. Not drying up the juice will seriously affect the gloss and taste of the finished product.