Authentic method of grasping spareribs by hand

First, prepare ingredients, ribs1000g. I cook this dish by blanching the ribs, then boiling them in a pot of brine until they are nearly cooked, then frying them in an oil pan until they are golden brown, and finally adding ingredients to fry the ribs until they are fragrant. Prepare onion sesame oil first, and then prepare salt water.

The key to cooking this dish is the boiling method of brine. When cooking brine, homemade onion oil, vegetable materials, spicy sauce, ribs sauce, seafood sauce and so on are added. Therefore, the boiled brine tastes fresh and spicy and has a strong sauce flavor, which is the favorite of young people. In addition to the method of marinating, we should also pay attention to the curing time of ribs. If it is marinated for too long, although the flavor of ribs will be very strong, it is easy to debond and affect the beauty of dishes; Secondly, the meat is too soft to chew. Usually we just boil it in salt water. Change it to low fire 15 minutes, then turn off the fire bubble 15 minutes. At this time, the ribs are about nine ripe.

Boiling onion sesame oil: put 500g of cooked lard and 500g of salad oil into a pot, simmer with low fire, add onion 1500g, simmer with low fire until the onion changes color, remove from the fire, and filter to get oil.

Let's talk about how to cook the brine of braised pork ribs.

Boil the brine: put 500g of homemade onion oil into the pot, when it is heated to 50%, add the vegetable materials (50g of coriander, 50g of coriander stem, 0/00g of onion/kloc, 65438 onion, ginger slices), fry on low heat until the vegetable materials turn golden, and turn off the heat. Pour the oil and vegetable materials into a stainless steel barrel, and then pour 5 kg of stock, ribs sauce and plum. 500 ml of Haitian Jinbiao soy sauce, 500 ml of Donggu Yipin fresh soy sauce, 50 ml of Huadiao wine, 30 g of red rice, 50 g of sugar spice package (50 g of star anise, cinnamon and kaempferia kaempferia, 30 g of Amomum tsaoko, fragrant leaves and dried galangal, 0/5 g of cardamom/kloc, 5 g of clove and licorice), and boil over high fire.

Primary processing of ribs: 1. Wash pork chops, divide them into strips along the bone, each strip is 18-20cm long, rinse with clear water to remove blood, take them out and put them in boiling water, and blanch them thoroughly.

2. Put the brine into the pot, put the spareribs into the fire to boil, change the low fire brine 15 minutes, turn off the fire and soak for about 15 minutes, and take out the soup.

Cooked processing: 1. When guests order, take 10 ribs and put them in salad oil heated to 60%, fry them for 7-8 seconds, and take out the oil control.

2. Leave the bottom oil in the pot. When the pot is heated to 50%, add 5g of Chili sauce, 5g of red pepper and 5g of green pepper, stir-fry until fragrant, and add ribs and stir-fry evenly. Remove the pan from the fire, pour in 4g of delicious juice and spicy fresh dew, sprinkle 2g of white sugar, 3g of cumin granules and 5g of monosodium glutamate, light the pan, stir fry evenly, and pour in 65438+ red oil.