Capricorn
By VicentaLakin
Recipe Recommendations
- ribs 300g
- green pepper 100g
- red pepper 50g
- garlic slices 20g
- douchi 15g
- oyster sauce 2 tablespoons
- Shaoxing wine 2 tablespoons
- water 100cc
- Taipai water appropriate amount
- sesame oil 1 tablespoon
- cornstarch 2 tablespoons
- cooking wine 1/2 teaspoon
- salt 1/4 teaspoon
- egg liquid 1 tablespoon
Steps for Capricorn
1
prepare the ribs for pickles and chop up the little pieces about 2 cm wide
2
add the pickles to make 10 centimeters
3
Cream pepper slices, garlic slices, soybeans softly in water with fresh water
4
Hot pots, pouring into the right amount of oil, waiting for the oil temperature to rise to around 160 degrees and immersing in a pickled pelvis fire for about eight minutes to extract some of the biting oil
5
Leave a little oil in the pot. Put it in the soybeans, green peppers, garlic fried incense
6
Join the fried ribs, then the pelican oil
7
Join the Shao Xing
8
add 100cc of water
9
Scrambled until the ribs were evenly covered with spices and boiled for five minutes
10
Then turn the fire into a proper amount of too much powdered water
11
Just a spoonful of perfume before you go outCapricorn Make Tips
1. You can ask the staff at the store to chop the pork ribs into pieces beforehand.
2. Rinse the fermented black beans lightly with water before use. Dry fermented black beans are used here, not the Lao Gan Ma type of black bean sauce, so please do not confuse them—the flavors are completely different.
3. If you don't usually keep potato starch at home, you can use potato flour, cornstarch, or regular household starch instead; just choose whatever is convenient for you.