Sichuan style spicy spare ribs

With the rapid development of economy and transportation, people no longer need to travel long distances for an item or a dish. Various local languages, ancient cultures, cuisines, etc. may meet and blend in one place. This kind of encounter will enrich the material culture. For example, in terms of food, eating northern hotpot in the south may be something you would never imagine in your lifetime. The same ingredient can be cooked in different ways, and different cooking methods create different flavors. Have you tried the Sichuan style spicy spare ribs?

Spare ribs: refers 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 can be eaten. Stewed spare ribs are rich in nutrition and delicious. It is a dish that is deeply loved by diners.

Spare ribs classification: 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.

Ribs - Ribs are the flaky ribs of the chest cavity. The meat layer is relatively thin, the meat is leaner, and the taste is tender, but because one side is connected to the spine, the bones are relatively thick. Since ribs are relatively large, some stores will divide them into ribs, spare ribs, etc. for customers to choose from. For example, grilled ribs are made from the tender middle ribs. After chopping into small pieces, pick out the thicker parts of the meat and use them for steaming, frying, or braising, while the larger pieces are suitable for roasting.

How to make Sichuan-style spicy spare ribs: 1. Wash the ribs and chop them into 8 cm sections, rinse off the blood, add ginger, onion, garlic, salt, light soy sauce, chicken essence, and cooking wine and marinate for 1 hour.

2. Wash the garlic stems and red peppers, cut them into 0.5 cm sections, and chop the garlic into small pieces.

3. Heat oil in a wok until 50% hot, add the ribs and fry over low heat until cooked. Remove from the pan.

4. Leave a little oil in the pot, add chili powder, garlic, and red pepper and stir-fry until fragrant. Then add the ribs, season, chicken essence, cumin powder, and sugar, stir-fry evenly and serve.