Jell-O

By VicentaLakin

Jell-O
This dish should not have been able to water the ribs, the fear of bacteria in the depths of the impulsive rice, and the combined outbreak of the disease, but instead, the ribs were given water, so the ribs went through the process of blowing up, burning, etc., and they got a bit hard. It's better to suggest that you want to be a relative of this dish, and then you can make it and make it。

Recipe Recommendations

  • ribs 500 grams
  • cooking wine 15 ml
  • soy sauce 15 ml
  • soy sauce 5 ml
  • white sugar 30 grams
  • rice vinegar 30 ml
  • white sesame a little
  • cornflour 15 grams
  • oil appropriate amount
  • salt appropriate amount

Steps for Jell-O

  • Make Jell-O step 0
    1
    Fresh chop-cleaning, with the help of the boss
  • Make Jell-O step 1
    2
    (a) Cold-water boilers with fragrances, hottening of small fires, and extraction of dried water from blood
  • Make Jell-O step 2
    3
    (b) Twenty minutes to control the water reserve with powder, wine, raw, vinegar and salt salt
  • Make Jell-O step 3
    4
    (b) The inflow of twice as much oil in the pot as the usual cooking, and the placement of it in the ribs, the fire which changes into colour, and the extraction of the asphalt
  • Make Jell-O step 4
    5
    (b) A second boiler to the microcolate yellow, extraction of the asphalt, or use of kitchen paper to suck out the excess oil
  • Make Jell-O step 5
    6
    And leave a little oil in the pot, and put in ginger and garlic
  • Make Jell-O step 6
    7
    (b) Infusion of wine, sugar, rice vinegar, soy sauce and a small amount of fresh water, with small fires burning to bubbles
  • Make Jell-O step 7
    8
    (b) Put it in the ribs, make it boiled, so that each ribs can inhale enough juice to be fed with a little salt and burn to the juice
  • Make Jell-O step 8
    9
    Finally, the ribs will be sprouted into prepared white sesame

    • Jell-O Make Tips

    1. Marinate the ribs before frying; this removes the fishy smell and allows the meat to absorb more flavor, as ribs absorb less seasoning after being fried. 2. Fry the ribs twice: the first time cooks the meat, and the second time makes them crispy and fragrant. 3. Everyone has different tastes, so at step 7, adjust the seasoning to your preference before adding the ribs.

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