During Spring Festival banquets, there are often some unfinished raw materials left at home for the sake of looking good. Many people ignore these minced meat and some raw materials before and after the knife, and always leave them to make them at will after the festival. In fact, these can make very good delicious dishes. You must not waste them at will or leave them for too long. You must take advantage of the freshness of the raw materials to make good dishes at your disposal.
For example, when cooking ribs for a banquet, the ribs are usually cut neatly, so that some shapeless shredded ribs of varying sizes will definitely remain. In fact, this is also a good ingredient, but if you cut these shredded ribs into smaller size and stir-fry them directly, it is also a very good dish for guests to eat.
Today, I used these leftover pork ribs to make a dish. I cut them into small pieces and stir-fry my famous exquisite stir-fry, which is called "Fragrant Stir-fried Bones and Bones". This dish is simple to make, but it tastes great and will definitely be welcomed by guests. The specific practices are as follows;
stir-fried pork and bones
By PriceEmard
Recipe Recommendations
- red pepper 40 grams
- yellow pepper 40 grams
- green pepper 40 grams
- fried peanuts 30 grams
- cooked sesame 5 grams
- cooking oil appropriate amount
- qingshui appropriate amount
- ginger slices 10 grams
- pepper 20 grains
- dried chili of 4
- Pi County Hot Sauce 15 grams
- soy sauce 15 grams
- yellow wine 15 grams
- balsamic vinegar 15 grams
- chicken essence 2 grams
- salt 1 grams
- white sugar 20 grams
- white pepper a little
- slightly spicy
- fried
- half an hour
- ordinary
Steps for stir-fried pork and bones
1
Main ingredients: chopped pork ribs, red pepper, yellow pepper, green pepper, ginger slices, diced green onion, pepper, dried pepper, dried fermented bean sauce, Pi County spicy sauce, fried peanuts, cooked sesame seeds, soy sauce, rice wine, balsamic vinegar, salt, chicken essence, white pepper, white sugar, starch, water, cooking oil.
2
Add salt, pepper, chicken essence and rice wine into the chopped ribs and grasp well with your hands.
3
Marinate for 20 minutes and set aside.
4
Blend the bowl juice, pour a little salt into the bowl, and add pepper powder, chicken essence, and sugar into the bowl.
5
Then add soy sauce, balsamic vinegar and rice wine and stir well.
6
After stirring the bowl juice well, add a little dry starch and water to mix well.
7
Put an appropriate amount of dry starch into the marinated chopped ribs and grasp well, and continue to stir for 10 minutes.
8
Beat the fried peanuts into pieces and set aside.
9
Cut the dried peppers into dices with scissors.
10
Heat the oil pan until it is 60% hot, add in the chopped ribs and fry them for 3 minutes, fry them thoroughly and remove them.
11
Leave the bottom in the pan and fry the pepper grains until fragrant, then add in the dried fermented bean sauce and stir-fry. After stir-fry the fermented bean sauce until fragrant, add in the Pi County hot sauce and stir-fry. After frying the Pi County hot sauce until dry, add in the dried peppers and stir-fry until fragrant.
12
Add spring onions and ginger and stir-fry.
13
Stir fry the onions and ginger until fragrant, pour into a bowl of juice, add a little water to boil.
14
Pour in the fried ribs and stir well.
15
Simmer the chopped pork ribs for 5 minutes, dry the soup over high heat, then add in the colorful peppers and stir fry.
16
Finally, sprinkle in chopped peanuts and cooked sesame seeds and stir well.
17
After frying all the ingredients well, you can take them out of the pot and plate.stir-fried pork and bones Make Tips
Characteristics of this dish: red and red in color, pleasant aroma, smooth ribs, salty, fresh and spicy. Warm tips: 1. When cutting the shredded pork ribs into small pieces, cut them evenly as possible. Cut the pork ribs when fried and remove them. 2. The taste of the bowl juice should be salty, fresh, sweet and sour. After being taken out of the pot, the ribs should not only have salty, sweet and sour, but also have a spicy taste. The spicy taste should be just right, only slightly spicy. If the spicy taste is too prominent and not good. This is similar to the Sichuan juice flavor cooked by Hong Kong chefs. It tastes both fragrant and slightly spicy, and the taste is even more wonderful! 3. It is best to dry the soup before taking out of the pot, and all the taste will be absorbed on the meat to taste strong.