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The first meat turned into sweet and sour pork ribs.

Hello everyone, I'm an alcoholic and welcome to today's alcoholic kitchen.


This is a bloody case caused by a box ofCostcopork, believe me I just want to write one! As a 10,000-year-old single cat, I went crazy with my roommate on SundayCostco grocery shopping, originally just going to buy a box of meat I make BBQ pork at home. When I bought it, I thought I could take out half of the box in one go. However, when I opened it at home, I was stunned. There was a lot of meat! If I use it all to make barbecued pork, I would probably vomit. In order to prevent the meat from rotting, I will cook the pork in a fancy way, and then post an article every day to urge myself to handle the pork properly(｡☉౪ < /span>⊙｡)


Without further ado, let's start today's dark cooking lesson!


DAY1: Sweet and Sour Pork Ribs (Sweet and Sour Pork)


First prepare materials:






1. Wash the pork first, then dissect the carcass, cut it into a suitable size, cut into pieces or strips according to personal preference, But it is not recommended to cut too large, otherwise it will be difficult to cook when frying. After cutting, add salt, sugar and rice wine (or cooking wine) to the bowl as appropriate, make sure to mix well and set aside.



2. At this time, it is time to start dividing orange peppers, yellow peppers, pineapples and onions. Also cut to suitable serving size.



3. Heat the oil first, then prepare two small bowls, add eggs and cornstarch respectively. The meat is first dipped in egg liquid, then in cornstarch.



4. Put the chopsticks into the oil and the above picture will appear, which means the oil is hot and ready to fry. After the meat is put in, turn to medium heat and fry until golden brown. It is recommended to pick one and cut it open to confirm that it is cooked.



5. Make sure the oil drops are clean.



6. Put oil in a hot pan, add orange pepper, yellow pepper, pineapple and onion, fry until half cooked, then add Lee Kum Kee sour Sweet pork ribs sauce, you can add a little water to make the sauce thinner and easier to mix later.



7. Add the ribs, mix well, turn off the heat and serve!


The hot and sour pork ribs are ready.

Thank you for watching today's Drunkard's Kitchen! Please give me a like if you like it! In the meantime, stay tuned for tomorrow's Drunkard's Kitchen! To everyone who sees this, a kiss(づ￣ ³< /span>￣)づ

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第一條肉化身酸甜排骨。

大家好，我是酒鬼，歡迎來到今天的酒鬼廚房。


這是由一盒Costco豬肉引發的血案，請相信我本來只打算寫一篇的！作為一條萬年單身喵，我星期日跟室友抽瘋去了Costco買菜，本來只是打算買一盒肉回家做叉燒吃，買的時候以爲自己能一下去就能去掉半盒，然而回家一打開我就懵了，這肉有點多啊！如果全拿來做叉燒我估計能吃到吐，為了不讓這些肉爛掉，接下來我會花式料理這些豬肉，然後每天放一篇上來，以此督促自己好好處理完這些豬肉(｡☉౪ ⊙｡)


事不宜遲，我們來開始今天的黑暗料理教學吧！


DAY1: 酸甜排骨（咕嚕肉）


首先準備材料：






1. 首先把豬肉洗乾淨，然後分屍，切成合適食用大小，切塊或切條看個人喜好，但不建議切太大了，不然炸的時候很難熟。切好後在碗裏適當的加入鹽，糖各米酒（或料酒）醃製，確保攪拌均勻後放置一旁。



2. 在這個時候可以開始分屍橙椒，黃椒，菠蘿和洋蔥了。同樣切至合適食用大小。



3. 先熱油，然後準備兩個小碗，分別放入蛋和生粉。肉先蘸蛋液，再蘸生粉。



4. 把筷子放進油後出現上圖畫面，就代表油熱好了，可以準備炸了。肉放進去後調至中火，炸至金黃色即可。建議挑一個剪開看，以確認熟了。



5. 確保油滴乾淨。



6. 熱鍋下油，放橙椒，黃椒，菠蘿和洋蔥進去，炒至半熟，然後下李錦記酸甜排骨醬，可以適量的加點水，讓醬稀一點，後面更容易拌勻。



7. 加入排骨，拌勻，關火上菜！


熱辣辣的酸甜排骨就出爐了。

謝謝各位收看今天的酒鬼廚房！如果喜歡的話請給我一個讚！同時敬請期待明天的酒鬼廚房！給看到這裡的各位一個親親(づ￣ ³￣)づ