Cured Pork Ribs in Clay Pot
Ingredients and Preparation for Cured Ribs
Ingredients
chili
15 g
chicken powder
5 g
Pixian bean paste
10 g
white sugar
3 g
Instructions
1
Step 1
Cut the cured pork ribs into 5 cm long segments, cut the Beijing scallions into 5 cm long segments, slice the onion and set aside.
2
Step 2
Add garlic cloves, dried chili segments, Pixian bean paste, La Meizi chili sauce, and chicken powder to a wok heated to medium heat, stir-fry until fragrant. Add stock, cured pork rib segments, and Beijing scallion segments, then add white sugar and MSG, simmer for half a minute. Remove from the wok once the sauce has reduced and dried up.
3
Step 3
Take another pot, add sesame oil, line the bottom with sliced onion, pour in the stewed cured pork ribs, light the alcohol stove and serve over medium heat. Key note: The selection of cured ingredients is critical; lean baby pork ribs must be used. Recipe for Bone Fragrant Electric Roasted Chicken: Provided by Wang Daning, Fast Food Production Director of Beijing Xinchuan Catering Co., Ltd. Ingredient selection: Use a live broiler chicken of approximately 1.5 kg. Slaughter the chicken, remove feathers, gut it, rinse, remove the head and feet, then air dry. Marinating: Use 1g red ginseng, 1g astragalus, 1g ganoderma lucidum, 1g goji berries, 1g gastrodia elata, plus appropriate amounts of fennel, Sichuan peppercorns, cinnamon, 5g ginger each, 2g dried tangerine peel. Place all ingredients into a cloth bag, sew the bag opening closed. Add to 1kg clear water, along with 15g yellow wine and 20g salt, simmer for two hours. Remove the cloth bag, let the soup cool, then pour into a large container and soak the chicken in this soup for two hours.
4
Step 4
5g cloves, 0.5g amomum, 0.5g cardamom, 1g nutmeg. Also add appropriate amounts of fennel, Sichuan peppercorns, cinnamon, 5g ginger each, 2g dried tangerine peel, place into a cloth bag, sew the bag opening closed. Add to 1kg clear water, along with 15g yellow wine and 20g salt, simmer for two hours. Remove the cloth bag, let the soup cool, pour into a large container and soak the chicken in this soup for two hours. Stuffing: Remove the marinated chicken, place shiitake mushrooms, ginger and other ingredients into its cavity. Mix 40g salt and 1g MSG evenly, then apply the mixture to the outside and inside of the chicken cavity, and marinate for 10 minutes. Roasting: Plug in the oven, preheat to 250℃ first, then turn off the power. Hang the shaped chicken inside the oven, close the oven door, turn the power back on. Once the temperature reaches 250℃, roast for 30 minutes. Then open the exhaust port, close it after 5 minutes to allow moisture and oil smoke to escape from the oven, then continue roasting for another 20 minutes. Turn off the power and remove the roasted chicken. Chicken prepared this way has crispy skin, tender meat, a loose yet intact texture, is not greasy to taste, and the meat does not stick to the bone.
