Garlic fragranceRibs
Ingredients:
Pig's spare ribs about 5 cm long, garlic cloves, spring onions, fresh ginger,a little bit ofeggand an appropriate amount of cornstarch (a Guangdong cuisine seasoning available in the market; may substitute with milk powder if unavailable)Method:
1. First, add a proper amount of
table salt, a littleMSG, a small amount ofsugarand some cooking wine; the latter mainly serves to remove the fishy smell and enhance aroma.2. We can also add curry powder for additional flavor. Mix the marinated main ingredient with appropriate seasonings; tie an onion knot if desired.
3. Add several slices of ginger, which helps remove some fishiness and other unpleasant odors. Cut the ginger thinly before adding it. Also, add an appropriate amount of garlic paste.4. Now mix well the marinated spare ribs. Heat the wok, and fry the marinated main ingredient in 50% hot oil until it reaches a crispy exterior with tender meat inside. Drain the fried ribs into a clean container.
3 Fried Garlic Ribs
Garlic RibsIngredients:
Net pigloin of
1000 grams.Seasonings: garlic, ginger slices, onions, star anise,6 pieces,fennel seedsa little bit, five spice powder 10 grams, cooking wine, salt, MSG and cornstarch (Guangdong cuisine seasoning available in the market; may substitute with milk powder if unavailable).Method:1. Chop the pork loin into pieces, mix it well with seasonings like marinade, let it marinate for 30 minutes.2. When oil is heated to 50% hotness, add the marinated pork (make sure the oil covers the meat), fry until 80% done then reduce heat and cook for another 3 minutes.3. Raise the temperature of the oil again until the ribs turn aruby red color. Remove from the pot and place on a serving dish; garnish with some colored shrimp crackers and green vegetable leaves, ready to serve.4 Garlic Ribs 1Ingredients:
Spare ribs,
garlic, table salt, chicken essence,
sugar,maltose, cooking wine, pepper powder, cornstarch.Method:
1. Rinse the spare ribs with hot water, add cooking wine, cornstarch, sugar, salt, chicken essence and pepper powder; marinate for 10 minutes.
2. Heat a pan in the microwave for 2 minutes, then pour garlic into it and stir with a fork to make it fragrant. Place the spare ribs meat-side down on the dish and let it cook for 10 minutes before removing, sprinkle pepper powder.
Garlic Ribs 2Ingredients:Net pork spareribs 12 pieces, 500 grams of fresh garlic,mung bean paste 1 bottle, a little bit of Chinese preserved tofu (laotou), MSG, salt, sugar.Process:(1) Cut the spare ribs into segments about 7 cm long and marinate with
soy sauce.
(2) Smash the garlic and add it to the spare ribs, season them with salt, MSG.
(3) Mix the marinated spare ribs with mung bean paste, Chinese preserved tofu juice,and egg yolk to make a thin batter that evenly coats the spare ribs.(4) Deep-fry the spare ribs until golden brown.
Character: Golden color, crispy outside and tender inside.
Garlic Ribs 3
Ingredients:Pork ribs, seafood sauce, soybean paste, old,soy sauce,
oyster sauce, MSG, sugar, dried
chili peppers,garlic.Preparation:
(1) Cut the pork spareribs into segments about 12 cm long and wash them with clean water to remove blood residue.
(2) Marinate for 2 hours using the seasonings (seafood sauce, soybean paste, old, soy sauce, oyster sauce, MSG, sugar).(3) Fry in oil at low heat until the spareribs are cooked and the skin is crispy. Drain excess oil.(4) Stir-fry garlic and dried chili peppers to release their fragrance, then add the spareribs and sauté for a short while before adding the seasonings, serve in a bowl.Character: Golden red color, tender meat with rich flavors and strong garlic aroma.Dredge the spare ribs in a thin batter evenly.
（4）Fry the spare ribs until golden yellow and remove.
Flavor characteristics: golden color, crispy outside and tender inside.
Garlic Spare Ribs 3
Ingredients:
Pork rib racks, seafood sauce, taro sauce, dark soy sauce,light soy sauce,oyster sauce, monosodium glutamate, sugar, dried chili peppers,garlic paste.Garlic flakes.
Preparation:
1. Cut the pork rib racks into 12 cm long pieces and rinse with water to remove blood.142. Marinate the ribs for over 2 hours using (seafood sauce, taro sauce, dark soy sauce, light soy sauce, oyster sauce, monosodium glutamate, sugar).
3. Heat oil to about 70°C, place the ribs in the pot and gradually increase the temperature until the ribs are cooked through and the outer skin has formed; remove and drain excess oil.
4. Sauté garlic paste and dried chili peppers until fragrant, then add the ribs and stir-fry briefly. Add seasonings and serve in a bowl.
Characteristics: golden red color, tender meat, rich flavor, strong garlic aroma.
Features: golden red color, tender meat, rich flavor, strong garlic aroma.