Chef's Practice in Garlic Bone Hotel

Pork chop 600g, garlic150g, carrot 50g, onion 50g, celery100g, coriander salt 75g, pepper, monosodium glutamate, chicken essence, rose wine, pine meat powder, edible powder, salad oil100g, and the dosage is about/kl.

operate

1, ribs washed, cut into 8 cm long sections, soaked in clear water to remove blood; Garlic, carrots, onions, celery and coriander are all chopped into powder and put into a basin. Everything is ready. 2. Drain the ribs with clear water, put them in a pot filled with vegetable powder, then add pine meat powder, seasoning powder and rose wine, then add refined salt, pepper, monosodium glutamate and chicken essence, grab them evenly with your hands, and put them in the refrigerator for 3-4 hours.

3. Put the wok on fire, add salad oil and heat it to 50% to 60%, take out the chilled ribs, wipe off the vegetable powder on the surface, put it in the wok and fry it until it is 80% cooked. When the oil temperature in the wok rises to 70% to 80%, put the ribs in the wok and fry them until golden and cooked, take them out and drain them, and then put them on the plate.