Dry pan ribs
By VicentaLakin
Dry-pot ribs are a specialty of the Han people and a special dish that I love. Bone is rich in calcium that protects bone health, but is not as greasy as meat, tastes delicious, makes it simple, and matches other vegetables, i.e. nutritious and delicious. Not only can you cook for yourself, but the guests are in the class
Recipe Recommendations
- ribs 1000g
- cucumber 250g
- celery 250g
- potatoes 250g
- onion 250g
- Erjingtiao appropriate amount
- millet spicy appropriate amount
- green onions appropriate amount
- pepper appropriate amount
- cumin powder appropriate amount
- pepper powder appropriate amount
- Santana octagonal appropriate amount
- ginger and garlic appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- Pi County Douban appropriate amount
- chili noodles appropriate amount
Steps for Dry pan ribs
1
In the pot, fresh water will be put in the ribs and the blood will be removed from the soup and the other dishes will be purified (with free mix)。
2
Quite a bit of onion, dry pepper cut, garlic cut in half, ginger slice, millet spicy。
3
It's hot and hot in the pot (more oil is needed, or there's not enough oil when you go to the back with the vegetables) and then the old ginger, garlic, dry peppers, peppers, peppers, octopus, then the lower ribs, a little salt, so the meat tastes better。
4
When the flesh of the ribs begins to tighten, soy sauce, soy sauce, sugar can go on and on, and when the ribs change color, they can be put in potatoes。
5
The potatoes were kind of crammed, and I started putting the cucumbers first, and I fired them twice, and then the onions, the onions, the rice spics, the fried。
6
Then we'll put pepper pasta, zealous, chili noodles, then we'll magnify onions and celery, and then we'll be ready to boil。Dry pan ribs Make Tips
1. Cut the potato slices slightly thicker; otherwise, they will become too mushy if stir-fried for too long. Alternatively, cut the potatoes into strips and deep-fry them first, which makes them taste a bit better.
2. Add the cucumber later; I added mine too early, so it lost its crunchiness when it was finished.
3. Remove the blood from the ribs first. Rinse the ribs with cold water until they feel cold to the touch. This ensures that they won't stick to the pan when stir-frying, even with very little oil.
4. If you feel there are too many seasonings, you can simply buy a ready-made dry pot seasoning base. I previously used a "Mala Space" spicy pot base to make dry pot ribs; it was simple, convenient, and tasted better than this version.