Tangerine Peel and Golden Sha Bone

Overview

Tangerine peel is a specialty of Xinhui, Guangdong! Its function is to regulate qi and strengthen the spleen, dry dampness and resolve phlegm. It is also very versatile. This dish uses tangerine peel. If you don’t have tangerine peel at home, don’t worry, because we use the nine-type tangerine peel that everyone usually eats!

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• winter recipes
• lunch
• corn oil
• corn starch
• egg white
• garlic
• ginger
• nine-system tangerine peel
• old soy sauce
• spare ribs
• pepper

Ingredients

Steps

1. 1 This is a complete picture of the materials needed. ...forgot to take a picture of Mr. Egg--

   

2. 2 First, divide the tangerine peel into two parts, chop half into powder and half into fine pieces. Why does it have to be a fan? Because if the dried tangerine peel and the meat are fried like pellets, they will separate and the meat will become charred and become bitter. (If you have a food processor, you can break the tangerine peel into pieces.) Don't ask me why half of the tangerine peel powder is so small. I won't tell you that I can't chop it into powder and just sift out this little bit from the other half of the crushed tangerine peel.

   

3. 3 Flatten the garlic and slice the ginger. Do not mince it to add flavor. The reason is the same as tangerine peel. If it is fried in a pot, it will turn black.

   

4. 4 Mix together tangerine peel powder, garlic, ginger slices, pepper, soy sauce, cornstarch, and egg white.

   

5. 5 Pour the mixed sauce into the ribs, stir evenly, and marinate in the refrigerator for 1 hour. If you have time, you can marinate longer.

   

6. 6 It doesn’t matter if you really can’t make tangerine peel powder. You can pour down large pieces and marinate them together, and just separate them from the ribs before putting them in the pot.

   

7. 7 After marinating, start to heat the oil. Remove the garlic and ginger slices from the ribs. When the oil is hot, turn to low heat. Put the ribs into the pot one by one and fry. Probably when white smoke comes out of the pot noodles instead of water vapor, it means the ribs are almost cooked. Then return to high heat and fry again. This is mainly to color the outside of the ribs and make them crispier. When you see it is about to change color, turn off the heat immediately, because it takes time to load the disc, and it will get dark very quickly during that period.

   

8. 8 Okay...let's get on to the pot. Sprinkle some tangerine peel crumbs for decoration and that's it.