孜然炸肋排 Deep-fried Cumin Pork Ribs

#料理 #美食 #食譜
料理手札
肋排沾裹木薯粉後，建議靜置10分鐘再油炸，使木薯粉更服貼於肋排表面。
肋排起鍋前，可使用筷子穿透表面，確認滲出的肉汁無血水即可。
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食材
里肌肋排(切小塊)-200g、木薯粉-2湯匙
醃漬
蒜泥-2小瓣、孜然粉-1茶匙、花椒粉-½茶匙、鹽-¼茶匙、白砂糖-½茶匙、醬油-1湯匙、米酒-1湯匙
步驟
(1) 取一個攪拌盆，放入醃漬之調味拌勻，再放入肋排塊拌勻，並密封冷藏12小時。
(2) 將肋排塊均勻沾裹木薯粉，並靜置反潮10分鐘。
(3) 將油溫加熱至140至160°C，期間維持中小火，放入肋排油炸至熟透後即可(約5分鐘)。
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Ingredienst
200g pork baby back ribs, 2 Tbsp tapioca starch
Marinade
2 cloves grated garlic, 1 tsp cumin powder, ½ tsp Sichuan peppercorn powder, ¼ tsp salt, ½ tsp granulated sugar, 1 Tbsp soy sauce, 1 Tbsp rice wine
Instructions
(1) Combine the marinade in a mixing bowl. Add the pork ribs and mix well with the marinade, then cover the mixing bowl and let it stand for 12 hours in the fridge.
(2) Coat the pork ribs with the tapioca starch, then let it stand for 10 minutes.
(3) Heat the cooking oil to 140 to 160°C, add the pork ribs and deep fry until cooked through, around 5 minutes.