Chinese Food
It's more magical than lobster slices.
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Haishangu is the most skilful dish of Shunde people. It's salty with shrimp sauce and sweet and tender with pork. It's as delicious as fish and sheep fresh . We choose the pork ribs of Meishan black porpoise. One pig is only 23 Jin. It adopts the top ribs of pigs. It's the most tender meat with a thickness of 23cm. The fat will turn when it's hot. The lean meat will not cook for a long time. It's fat and thin. It can be said that it is moist but not greasy, and the meat is mellow. The bone and meat match the immortal is said to be the best. Haishan bone fat and thin rib meat. Fry it with hot oil and warm fire until golden and crisp. Lock the water with the outer layer of hot oil. Steam the inner center slowly with warm fire and bite it down. It's Crispy on the outside, tender and juicy on the inside. It's full of crispy pig oil~
Cooking ingredients
Cooking Steps
Step1:Wash the ribs, slice them, put them into a container, put ginger and onion into i
Step2:Add 100 grams of shrimp sauce, and marinate the sliced meat for 30 minutes
Step3:Add 10g of raw soy sauce, 3G of fish sauce, 5g of sugar, 10g of peanut oil and 30g of starch
Step4:Lightly wrap a thin layer of starch. Make a thin sauce coat
Step5:Add the oil temperature to about 120140 degrees. Fry the Haishan bone in the oil pan until it is done
Step6:Pendulu
Cooking tips:Shrimp sauce, 1 jin catfish sauce, =2 Jin, fresh shrimp, all fresh essence. Concentrated seafood flavor. If the smell represents a kind of culture, shrimp sauce is salty and fragrant. It is the flavor of a hundred years old bay. Fermented shrimp sauce can soften pork fiber. Decomposing oil with pine. The greasy Meishan black dolphin ribs are placed in the top row of pork ribs. A pig has only 23 catties of 23 centimeters. The fresh and tender meat is moist but not greasy. The mellow meat is exactly the bone side meat is the God ~ the hot oil is fried with warm fire to lock the water with the outer layer of the hot oil. The inner center is slowly steamed with warm fire to make the outside crisp, the inside tender and juicy. There are skills to make dishes full of the crispy lard flavor.
