White eggplant burn ribs
By VicentaLakin
The last time my uncle used a white eggplant to burn the fish. It's a can of poach, that tasted. This time I burned the ribs with a white eggplant. White eggplants are lighter and smoother than usual. At least we feel that way. The same thing
Recipe Recommendations
- ribs appropriate amount
- white eggplant appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- oil appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for White eggplant burn ribs
1
Preparation of main material for white eggplant ribs: white eggplant; chopping of ribs; pepper, ginger and garlic。
2
Clean up the peppers, ginger and garlic and cut the fine grains。
3
Wash the white eggplants and cut the rollers。
4
Bones under the pan wash。
5
The boiler is hot, a little oil is put in, and the eggplants are made soft, and then the spare is raised。
6
There's bottom oil in the pot, and the ribs are in the pot。
7
Bone into the pot to fry at least a little bit of gold and to pour wine。
8
The wine is poured into the wine and the spices are blown into pepper, garlic and ginger。
9
After pouring into pepper, garlic and ginger, it pours into the raw and the sauce of the platinum oil, and is evenly coloured。
10
Once a little water was burned, the eggplant that had previously been softed was put in and sugar continued to burn。
11
Salin, medium fire boils until the eggplant is soft, and starch juice is thick。