Chinese Food
Finger sucking garlic fragrant bone
(788252 views)
I went out to play for several days. I always thought it was wrong. I thought for a long time. It was the reason why I didn't cook. Look at my promise. Fan Shao also said. I haven't had a good time outside these days, so my first task is to get my job back. Today's main dish is spareribs. Fan Shao says that he is tired of braised in brown sauce, stewed in clear soup, sweet and sour food. How about garlic bone? The garlic fragrant bone has not been fried yet. Fan Shao and fan PA are already in the kitchen. I wanted to take a picture with oil absorption paper. I couldn't bear it. I took two pictures at once. I waved to eat. In a flash. A gust of wind around the remnant cloud. Two plates of spareribs soon wiped out. I tasted a piece in the interval of the storm. The garlic fragrant bone is really excellent. The color is beautiful, no matter for the moment. It's tender outside and tender inside. It's fragrant. And it's fried just right. The roots are boneless. The taste of garlic permeates into it. It perfectly demonstrates the good taste of garlic fragrant bone. Because of the garlic
Cooking ingredients
Cooking Steps
Step1:Good fresh ribs from the supermarket.
Step2:Soak the spareribs, bleach the blood water, and drain the water.
Step3:Part of the batch diagram. Garlic shows three. Only one. Two small glass bottles. One is cinnamon powder. The other is seasoning powder. Seasoning powder contains salt, pepper, rice flour, pepper, onion, basil, garlic, red pepper, fennel, thyme.
Step4:Put salt, a small amount of soy sauce, black pepper, cinnamon, seasoning powder, cooking wine and chicken essence into the spareribs. Fully grasp with your hands. Then add chopped garlic and mix well. Marinate for one hour. Attention. The garlic here must be chopped rather than mashed.
Step5:In an hour, scoop two spoonfuls of corn starch (cornstarch). Mix well the marinated spareribs. Then you can start the frying process.
Step6:Oil in the pot. A little more oil. When the oil is 90% hot, fry the ribs one by one. Set the spareribs on fire first. Don't turn them. There are a lot of ribs this time. I divided them into two batches.
Step7:After the ribs are set, turn the fire. Use the spoon to turn the ribs over and over again. Fry until the ribs are discolored. Turn the fire again for a while. Let the inner layer of the ribs mature.
Step8:Scoop out the spareribs. Repeat the above procedure to fry the second batch.
Step9:After the second batch of ribs are fried, they are also fished out. Filter the impurities in the oil pan with a filter screen. Recover the oil temperature with a high fire. Pour all the ribs into the oil pan and fry them again. When frying, also keep turning the ribs to make them evenly heated in all aspects. Warm tips - even if there are not many ribs, it is better to start the procedure of pulling out the ribs, recovering the oil temperature, and then frying the ribs.
Step10:When you see the yellow color of the ribs, turn off the heat and fry for one or two minutes. Remove and control the dry oil. It's better to use the oil absorption paper to absorb the excess oil. Then you can put it on the plate. It's delicious to suck the fragrant garlic bone. You must chew it while it's hot. You can't wait. [mischievous
Cooking tips:There are skills in making delicious dishes.
