I’m so exciting that finally I have the chance to recommend this delicious dish, Golden Garlic Pork Ribs, which you can never eat too much.
This time let’s be really straightforward, just do it.
1.What you need:
- St. Louis Style Pork Spare Ribs (around 1 pound shown in the picture);
- Sauces: Light Soy Sauce;
- Others: Cooking Wine, Gingers, Salt, Garlic, Sugar, Scallions, Black Pepper, and Flour.
- Cut the scallions into large parts, and cut three pieces of gingers into slices;
- Cut the pork ribs into small cubes like shown in the picture;
- Then prepare 2 spoons of light soy sauce, 2 spoons of cooking wine, 1/4 spoon of slat, 1/4 spoon of sugar, 1 and 1/2 spoon of black pepper to be mixed with the ribs, add the scallions and gingers into the bowl as well, and scratch the ribs to mix all the ingredients thoroughly, souse the ribs for 15 mins;
- Prepare some flour for later use;
- Peel three garlic off and cut them into small grains for later use.
- First wrap all the ribs with the flour for later use;
- Heat 50 ml of oil on high heat for 1 min and then turn down to medium heat;
- Fry all the garlic grains on medium heat till the color of them turn yellow like shown in the picture;
- Take the garlic grains out of the pot for later use;
- Leave the oil in the pot and heat it on medium-high heat;
- Fry all the ribs on medium-high heat for 5-8 mins and fry them on high heat for 3 mins till they turn yellow;
- Take the ribs out of the pot for later use, now we have the fried ribs and fried garlic;
- Leave just a little oil in the pot, and stir fry garlic and ribs quickly on high heat for 1 min.
- Ta-dah! Your “Tang Czu Pai Gu” is ready. Bon appetit.
- Actually when I cooked this dish, it was not so successful because I over fried the garlic so they look a little bit dark;
- Garlic MUSTN’T be fried either for TOO LONG or on HIGH HEAT;
- When stir fry the ribs and garlic together at last, make sure you don’t overheat them so they won’t get dark.
So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.
This is the last post of my BLOG, so, good luck.
Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.