[Spicy Sichuan ribs practice]_How to make_Method

[Spicy Sichuan ribs practice]_How to make_Method

With the rapid development of economy and transportation, people no longer need to travel long distances for one item, one food.

Various local languages, ancient cultures, food, etc. may meet and blend in one place.

This encounter will make the material culture richer. In terms of food, eating hotpots in the north in the south may be something you never imagined in a lifetime.

At the same time, the ingredients have different cooking methods, and different cooking methods have created different flavors.

Have you tried the Sichuan flavor of spicy ribs?

Pork ribs: refers to the ribs and vertebrae left after picking meat from animals such as pigs, cattle, and sheep. There is also a small amount of meat attached to it, which can be eaten. Stewed ribs are nutritious and delicious.

Pork ribs classification: small ribs-small ribs refers to the pork ribs near the belly, the ribs and sub ribs on the upper side, the small ribs are thicker with white cartilage.

Suitable for steaming, frying, and roasting, but chopping small pieces.

Sub-row-The sub-row refers to the part of the abdominal cavity that connects the spine. Below it is pork belly. The ribs under the slice are 30 cm long and are obliquely sliced into triangles.

The meat layer of the sub-rib is very thick, and a piece of pork belly is connected through a thin layer of oil. The fat is rich and the meat is the tenderest of all ribs. It is suitable for many cooking methods and tastes, but the taste is slightly oily.

Suitable for deep-fried, grilled and braised in length 5?
7 cm is appropriate.

Large steak-Large steak is the part where the tenderloin and back meat are connected. It is also called steak. It is mostly used for frying. It is mainly sliced meat.Will increase the unique aroma of large bones, which is also a characteristic of cutlets.

In addition to deep-frying, you can also make large steaks, but before going through the process of frying or quick frying, the role is to seal the blood of the big bones, so that the cooking process does not affect the color of the meat slices and soup sweat.

Suitable for deep-fried, braised, if fried, thinner, if braised, thicker.

Ribs-Ribs are thin ribs in the chest cavity. The meat layer is thinner, the meat is thinner, and the taste is tender. However, the bones are thicker because of the twisted connection to the spine.

Because the ribs are relatively large, some stores will divide it into cavities, sub-ribs, etc. for customers to buy.

For example, the flaky grilled ribs are the tender ones that complement the middle section.

After chopping small pieces, pick out the thicker part of the meat layer that can be used for steaming, frying, braising, and large slices suitable for roasting.

Sichuan Spicy and Pork Ribs Production Method: 1. Wash and chop pork ribs into 8 cm knots, rinse with blood, add ginger, onion and garlic, salt, raw soy sauce, chicken essence, and cooking wine for 1 hour.

2. Wash garlic and red pepper and cut into 0.

For 5 cm knots, chop the garlic into pieces.

3, fry the pan and simmer in oil until it is 50% hot.

4, leave a small amount of oil in the pot, add Youjia chili powder, garlic Taiwan, red pepper grains and stir-fry, then lower ribs, adjust the taste, chicken essence, Youjia cumin powder, stir-fry sugar enough to serve.