Garlic ribs, crispy and tender outside. Do this dish, refer to the online post, only this most authentic garlic ribs. Or the ribs are the most fragrant!
Wash the ribs.
Cut the strip and put it into the water to soak the bleeding water.
Drain the water.
Put the ginger and garlic and soak the sweet soy sauce salt and sugar into the pot. (I added some cooking wine myself)
Put in the ribs and mix well.
Five hours after placing the refrigerator, the ginger garlic was opened. (I put it for one night, it turns out to be very tasty)
Wrap the starch evenly on the ribs. (On the Internet, I said that I used egg liquid and then starch, so I used a wrapped egg to do the experiment.)
Hot pot cold oil under the ribs.
It turns out that there is a thick layer of starch wrapped in the egg liquid, which is hard to see. And there is no egg liquid, it looks a lot!
The golden color can be fried, and the last one is ugly wrapped in egg liquid. (In the midday exam period, so the fire broke out!)
One word, incense!