[Big Tender Tricks]_How to do_How to do

05/17/2020 0 Comment

[Big Tender Tricks]_How to do_How to do

The big rib is the tenderloin, and it is also connected to the back bone. There is no bone in this place, and the meat is very tender with the ribs. The big rib is very nourishing, which can improve the blood and improve the blood deficiency.The large row is fried or braised. After making it, the taste will be very good. If you want to become tender, you can learn the correct method of the large row, pay attention to the heat and process.

Edible platoon platoon is the part where the tenderloin is connected with the spine.

Mainly meat slices, but with ribs.

Characteristic pork ribs have the effects of nourishing yin and moistening, nourishing essence and nourishing blood; suitable for those with insufficient blood and yin deficiency and poor appetite.

Pork ribs provide high-quality protein necessary for human physiological activities. Trace amounts, especially rich in calcium, can maintain bone health.

Can be fried and braised.

Cut thinly for frying and slightly thicker for marinated.

Relevant people are generally edible. It is suitable for those with insufficient blood and yin deficiency and poor appetite; those with dampness, hot phlegm and stagnation content should be cautiously taken; those with obesity and hyperlipemia should not eat more.

Braised braised pork ribs, cooking wine, sugar, salt, chicken essence, oil, spring onion, ginger, soy sauce

Knock thinly with the back of the knife, marinate the wine, salt, and chicken for 15 minutes.


Put oil in the pan, dip the large rows with flour, and fry on both sides of the pan.


Leave a small amount of oil in the pot, add the onion ginger, add the large row, pour the soy sauce (I used Haitian grass mushroom soy sauce), and add some water. After the fire is over, turn to medium heat and simmer for a while. Add sugar when the water is almost dryHarvest juice.

Large row of scallion fragrant materials (choose fat and thin), raw soy, sugar, dried starch, ginger slices, spring onion method1.

Prepare two dishes, one with dried starch inside, one with soy sauce and white sugar, stir well and set aside 2.

Chop both sides of the large row with a knife and finely chop over 3.

Chop the big row, dip it on both sides in the raw soy sauce dish, shake off the excess juice, then dip it in the dish with dried starch, and shake off the extra starch.

After processing all, refrigerate and marinate for one hour in the refrigerator4.

Put a small amount of oil in the pan and put the marinated chunks in pieces and fry on both sides until the color changes.

After all the large rows are fried, cook a small amount of cooking wine, put a spoonful of old soy sauce, a spoonful of white sugar, put in ginger slices and green onion sections, and put in large rows of water.The juice is dried, and the large rows of crispy sauce can be cooked. The large sauce, large sauces, old soy sauce, raw soy sauce, raw flour, water starch, salt, chicken essence, sugar, cooking wine, onion ginger, egg white, etc.

Large row of cooking wine, scallion ginger, salt, egg white marinate for 20 minutes.


The large row is photographed with raw flour, fried in a pan and cooked for 8 minutes, then removed.


Leave a small amount of oil in the pot, add the onion ginger, old soy sauce, raw soy sauce, sugar, add a large bowl of water, and put the large amount into the covered sauté.


After collecting the juice, add a small amount of salt and season the chicken essence.