Crispy on the Outside, Tender on the Inside, with Rich Sauce Crumbs – Ribs Dish, a Delicious and Fun Food

This dish seems to have little connection between ‘Potba’s Golden Crispy and ‘Ba Mu Cai’, but it fully the practice of steaming ribs, using the shape of ribs, also utilizing the characteristics of steamed vegetables—‘Ba’, combined with Western concepts of seasoning with sauces and sprinkling crispy crumbs, cooked to produce a dish that is both fragrant and savory.

Ingredients

Pork ribs 1000g, crispy crumbs 250g, ginger 25g, scallion 25g, scallion flower 10g, ginger scallion juice 10g (method see at the end), bread flour 50g, meat steaming powder 100g, egg 1

Seasonings: Sichuan salt 3g, MSG 10g, white sugar 5g, Sichuan peppercorns 2g, oyster sauce 15g, rib sauce 15g, 15g, fragrance oil 10g, old oil 50g (method article at the end), starch 75g, salad oil appropriate

Method

① Cut the ribs into sections 6 centimeters long, use running water to wash off the blood, squeeze out the moisture and put it into a basin.

② Take ginger scallion juice, meat steaming powder, Sichuan salt 1g, MSG 3g, white sugar, oyster sauce, scallion, ginger, rib sauce,, fragrance oil, old oil mixed into a bowl, pour into the ribs and mix well.

③ Place the marinated ribs in bowls and steam in a steamer for about 90 minutes over high heat.

④ Take out the ribs after cooling.

⑤ Crispy crumbs use a knife to beat, powder into granules, put into a six-divided hot oil pot with medium heat to fry until golden and crisp, take out and drain off the oil.

⑥ Take a deep plate and place bread flour, then take a deep plate and add egg liquid with starch to make a thick slurry.

⑦ Coat the cooled ribs evenly with the egg slurry, then stick with bread flour to form the embryo.

⑧ Pour salad oil into a pot until about 70% full over medium heat to 40% heat, then put the rib embryo into the oil pot, turn to small fire to slowly fry until crispy, then increase the heat to fry until golden, take out and drain off the oil and plate it.

⑧ Wash the pot, put it on the stove to dry, put the fried crispy crumbs hot, add Sichuan salt 2g, MSG 7g, Sichuan peppercorns, scallion flower mix out into the ribs and complete.

Cooking Oil preparation: material: rapeseed oil 5400ml, Sichuan douban powder 1000g, coarse chili powder 200g, ginger block 100g, scallion segment 100g, onion 100g, eight corners 3g, small fennel 2g, bay leaf 3g, Sichuan flower 1g, star anise 0.5g, fragrance flower 0.5g, cardamom 1

Method:

① Rapeseed oil enters the pot over high heat until it's ready (no rapeseed oil scent, color changes from yellow to white).

② Put ginger block, scallion segment, onion slice to fragrant, then put all the spices into fragrant.

③ Turn to small fire, wait until the oil temperature drops to 40% heat, then put in Sichuan douban powder with small fire to slowly fry until the moisture evaporates until dry, the oil is red and bright, douban powder fragrant and crispy after, then add coarse chili powder to the pot to fry fragrant, cover and steam for 48 hours.

Ginger Scallion Juice:

Ingredients: fresh ginger 10g, scallion 10g, water 100ml

Method: • Use the back of the knife to smash the fresh ginger and scallion, put it into a bowl. Pour water into it, soak for about 10 minutes to complete.

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