Potato ribs
By VicentaLakin
It's warmer to eat in the cold winter, and the hotness of the heat is best served by the cooking and hot pot. Many families in Guangdong prefer to make a “hot and hot” meal in the cold winter (means hot and hot) and sit together at the table to taste their home. Today we will share with you the characteristics of the casseroles, which are warm, adsorbent, smooth, slow-dispersing, and so forth, and a unique fragrance。
Recipe Recommendations
Steps for Potato ribs
1
Preparation of all food items: rib chopping, washing, asphalting water。
2
The ribs are made of large bowls of sweet sauce, steak sauce, chicken powder, salt, pepper powder, white wine and pickles for more than 30 minutes. "Better pickle in the morning and cook in the afternoon."
3
Potatoes wash their skins, slice them big, garlic leaves their petals。
4
Fry with water。
5
Picked ribs are evenly covered with powder
6
In the pot, there is a proper amount of edible oil, heating up to bubbles, and the salted ribs are laid down in the middle of the fire until they are slightly charred。
7
Pick up the asphalt and put it aside。
8
Taco heads are evenly covered in powder。
9
Keep the hot oil pan, and the taro and garlic put it down and pull it up。
10
Boiled oil, boiled oil, a little bottom oil left in the pot。
11
Heat pot again, fall down the ribs, add abalone juice, scrambling the fire a few times。
12
It's about 10 minutes of fire in the pan, when it's pouring down the taro, watering it up, and evening it。
13
To the left of the sauce。
14
The bottom of the casserole is covered with some edible oil。
15
The ribs and taro shovels up and put them in the casserole, covering them and boiling them in the middle of the fire until they reach the boiler (one minute)。