Fried Spare Ribs with Garlic Sauce

The dish of fried pork ribs with garlic tastes quite good, and the ribs are rich in nutrients, so it can have a good nourishing effect when people consume it. In addition, after adding garlic, the taste will become more colorful. If you prefer soy sauce, you can also add some soy sauce in it.

Ingredients: Cut the pork chops into 3-inch pieces, 10 pieces in total.

Seasoning: 1 tablespoon soy sauce, 1 teaspoon sugar, 1/3 teaspoon salt, 1/2 tablespoon wine.

practice:

1. Wash and dry the pork ribs, add seasoning and marinate for 30 minutes, pour out the sauce, dry the ribs, add 2 teaspoons of cornstarch and mix well.

2. Add oil to a high temperature resistant container, enough to cover the ribs. Place in the oven without covering and heat over high heat for about 10 minutes.

3 After heating, put the pork ribs into the boiling oil, cover (do not use plastic wrap), fry over high heat for about half a minute until cooked, remove the ribs, drain the oil, place on a plate, and add orange slices and cucumber to garnish to increase appetite.

Note: 1 teaspoon is about 5 ml; 1 tablespoon is about 15 ml; 1 cup is 236 ml.

Spare ribs refer to the ribs and spine left after the meat of pigs, cattle, sheep and other animals is removed. There is still a small amount of meat attached to them and they can be eaten. For example, braised spare ribs in brown sauce is a common Chinese dish.

Generally speaking, whenever we mention ribs, we are referring to pork ribs. The pork ribs were tasty and not too greasy. In addition to protein, fat and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, osteopontin, etc., which can provide calcium for young children and the elderly.

Small ribs - Small ribs refer to the ribs in the pig's abdominal cavity near the belly. Above them are the ribs and spare ribs. The meat layer of small ribs is relatively thick and has white cartilage. Suitable for steaming, frying and baking, but needs to be chopped into small pieces.

Sub-ribs - Sub-ribs refer to the part where the abdominal cavity connects to the spine. Below it is the pork belly. The ribs are up to 30 cm long and are sliced ​​in triangular oblique slices. The meat layer of the spare ribs is very thick, and it is connected to a piece of pork belly through a thin layer of oil. It is rich in fat and the meat is the tenderest of all ribs. It is suitable for a variety of cooking methods and flavors, but it tastes a little greasy. Suitable for frying, roasting and braising, the length should be 5 to 7 cm.

Spare ribs - Spare ribs are the part where the tenderloin and sirloin are connected, also known as meat steaks, and are mostly used for frying. They are mainly meat slices, but with ribs. In addition to increasing the weight and making the meat slices appear larger, the unique aroma of the large bones will also be increased during frying, which is also the characteristic of fried meat steaks. In addition to frying, you can also braise the pork ribs, but before braising, you must pan-fry or quickly fry them. This is to seal the blood in the bones to prevent it from flowing out during the cooking process and affecting the color of the meat and the soup. Suitable for frying and braising. If frying, cut it thinner; if braising, cut it thicker.