Yang Ming and his party found a hotel again, and Yang Ming ran to the kitchen and began to cook this meal. Pen & Fun & Pavilion www.biquge.info

What he's going to do is pork ribs!

Generally speaking, whenever we mention pork ribs, we are referring to pork ribs, that is, the ribs and vertebrae left over after the pork is removed, and a small amount of meat is attached to them, which can be eaten.

Pork ribs are delicious and not too greasy, making them a favorite dish for a wide range of diners.

However, you can't underestimate this rib, there is a university question in it.

In the world of small masters, an introductory exam is a great test of the chef's understanding of the details of the ingredients.

In the information provided to Yang Ming by the system, there are several types of pork ribs.

Small chops: refers to the pork ribs near the belly part of the belly, which is topped by ribs and sub-ribs, and the meat layer of the small ribs is relatively thick and has white cartilage.

Small chops are suitable for steaming, frying, and grilling, but they should be chopped into small pieces.

Sub-chop: refers to the part of the abdominal cavity that connects to the back ridge, and below it is the pork belly, and the ribs under the slice are triangular and obliquely sliced.

The meat layer of the ribs is very thick, and a piece of pork belly is connected with a thin layer of oil, which is rich in fat and the meat is the most tender of all the ribs, which is suitable for a variety of cooking methods and flavors, but the texture is slightly greasy.

The sub-chops are suitable for frying, grilling, and braising them, and are suitable for cutting into small pieces.

Large chops: It is the part where the tenderloin and the loin are connected, also known as the meat cutlet, which is mostly used for deep frying, mainly meat slices, but with pork ribs, in addition to increasing the amount of meat slices to make the area appear larger, when frying, it will also increase the unique aroma of large bones, which is also the characteristic of fried meat cutlets.

In addition to frying, you can also marinate large ribs, but before marinating, you need to go through the process of frying or rapid frying, which is used to seal the blood of the big bones, so as not to flow out during the cooking process, which will affect the color of the meat slices and soup sweat.

Large chops are suitable for frying and marinating, if you fry it should be thin, if it is marinated, it should be thicker.

Ribs: It is a flaky rib in the rib cage, the meat layer is relatively thin, the meat is relatively thin, and the taste is relatively tender, but because one side is connected to the back, the bone will be thicker.

Since the ribs are relatively large, they can be divided into cavity bones, sub-ribs, etc., such as flaky roasted ribs, which are the ribs in the middle.

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

Yang Ming chose ribs to make braised pork ribs.

Because the pork ribs cooked in this way are rich, tender and juicy.

The ribs selected by Yang Ming have a bit of fat, so that they will not look too thin, and at the same time, the taste of the ribs will not be too chai.

He then slaughtered the ribs into sections, each as long as a finger, which would add more flavor and make it more aesthetically pleasing.

Then, Yang Ming sliced the ginger, washed the green onions, and tied every three green onions into a knot, and put them on a plate for later use.

Then, Yang Ming poured the ribs into the boiling hot water and boiled.

When he saw that the appearance of the ribs had changed from bright scarlet to a slightly white color, and the ribs were already about three ripe, Yang Ming took out the ribs, and kept the pork rib soup for later use.

Yang Ming took out the absorbent paper and blotted the surface moisture of the ribs one by one.

Yang Ming took out the raw dragon pot and put in cooking oil, not too much, because the ribs will still be oily.

When the oil is still cold, Yang Ming puts in brown sugar, the amount should be large, and the braised pork ribs will be more shiny in this way.

Then, Yang Ming turned on a low fire and slowly stir-fried the sugar.

As you can see, as time passes, the sugar water gradually begins to turn brownish-red and begins to bubble brownish-red.

At this time, Yang Ming immediately poured the pork ribs into the pot and stirred well.

After that, it's time to color and season it.

He first poured in the rice wine and stir-fried the aroma of the wine, and at this time, a strong aroma of wine came to his nose, intoxicating.

Then, Yang Ming added soy sauce and stir-fried the sauce.

Yang Ming put more of these two condiments, which makes it more convenient to color the ribs.

At this time, with Yang Ming's continuous stir-frying, the bottom of the pot began to dry out, and it was easy to stick to the pan.

It doesn't matter, the pork rib soup prepared earlier can come in handy.

Yang Ming poured some pork rib soup along the edge of the raw dragon pot, then stir-fried, then poured in the pork rib soup, and repeated several times.

Then, Yang Ming added ginger slices, Sichuan pepper and spices, stir-fried until fragrant, then poured in a little cooking wine and soy sauce to color, mixed with soup to neutralize.

When the ribs are about eight ripe, Yang Ming adds salt and green onion knots, and after the heat is boiled, turn to low heat, and slowly burn until the ribs are soft.

In the end, Yang Ming removed the green onions and large spices from the pot, collected the juice over high heat, and started the pot when the soup became thicker.

Yang Ming put the pork ribs one by one on the silver-white plate, piled them up like an arhat, then poured down the red thick sauce, and finally sprinkled a piece of green onion to decorate, and a braised pork rib was done!

When Yang Ming walked into the room with fragrant pork ribs, everyone suddenly stopped talking, and all of them shifted their eyes one by one.

I saw that the braised pork ribs were golden in color, wrapped in a layer of crystal viscous soup, and there was a feeling of holding the pipa and half covering the face, which added a bit of temptation to it.

Especially the two Fukasaku Immortals and Zhima Immortals, in the face of the tempting ribs, they were even more unbearable, and their eyes were about to pop out, and I really wondered if their eyes would fall off.

"It's so fragrant! this is the delicacy that the great toad immortal dreams of?"

"It's miserable, how will I cook in the future!"

Fukasaku Immortal and Shima Immortal glanced at each other, both feeling a trace of shock from each other's eyes.

Why is such a great chef not a toad from their Miaomu Mountain clan?

This is simply unreasonable!

At this moment, the two toads even had a thought in their hearts, why don't you kidnap Yang Ming back to Miaomu Mountain and cook for them?

However, when they looked at Zai Bu Chop and the giant panda Yuanyuan, who were always by Yang Ming's side, they couldn't help but sigh in their hearts.

With these two penumbral powerhouses here, they are afraid that they will not have this opportunity.

Yang Ming put the braised pork ribs on the table, and the corners of his mouth curled, "Please use it slowly." ”

Grunt!

Grunt!

Grunt!

Looking at the braised pork ribs close at hand, it looks like a painting painted by a famous painter, which is extremely beautiful.

The rich fragrance constantly stimulates everyone's taste buds, making everyone swallow their saliva hard, trying not to lose their temper in front of everyone.

As soon as Yang Ming's words fell, everyone couldn't wait to join the wave of grabbing food.

Braised pork ribs are so few, some people are destined to eat more and some people eat less.

In order to eat more braised pork ribs, everyone tried their best, just like the eight immortals crossing the sea, each showing their magical powers, and having a dragon and tiger battle!

For a while, the harmonious atmosphere that had just calmed down was surging again, filled with a strong smell of gunpowder!

(That's what my braised pork ribs do, a bit like sweet and sour pork ribs)