Vapouring ribs
By VicentaLakin
Every time I go to a restaurant for tea, I order a couple of veggie ribs, and I like the feeling of a smooth slide. And you'll always try to do it at home, and you'll have to take care of the evaporation ribs in the winehouse style: first, you'll have to change the ribs and wash the blood out. The second is to put the garlic beans drums in the fragrance of the oil pan with salt, chicken sperm, powder, raw pepper powder, white sugar pickled ribs. The last point is to wait for the boiling water in the pot to be put into the ribs, and when it's evaporated, it's evaporated in small cages for about 10 minutes. It's when the varnished ribs are smoother。
Recipe Recommendations
- ribs half a catty
- Yangjiang Dougu 20 grains
- Yuba art. 3
- green pepper art. 1
- red pepper art. 1
- garlic 3 petals
- salt 5 grams
- soy sauce small amount
- chicken essence 5 grams
- white sugar half a tablespoon
- pepper small amount
- peanut oil appropriate amount
Steps for Vapouring ribs
1
Prepare your food。
2
Wash the ribs and soak them with cold water, soak the blood for the purpose, soak the mackerel, and also use the potato as a substitute for it。
3
The ribs were immersed for one hour and dry water。
4
Prepare the red peppers, peppers, garlic powder, bean drums。
5
It's oiled in the pot and the garlic is fried。
6
Pour fried garlic into the ribs and put sugar, powder, pepper powder, bean drums, pickles。
7
Get your little dishes ready for the bottom of the macabre。
8
And put the salted ribs on the mackerel for 10 minutes。
9
Before the chopstick comes out of the pot, put it in the chili ring。
10
White smoother evaporation ribs。