Vacuate ribs
By VicentaLakin
This national holiday went to Lake South-South Cosmopolitan, and the view was good. The key was to taste two local specialty foods, South Cosmopolitan meat and larvae, and, after the restaurant was finished, to steal teacher training, learn their practices and share them with small partners. There are many practices for larvae, but evaporation is the best way to maintain the taste of the larvae。
Recipe Recommendations
- ribs 500G
- Bright red pepper appropriate amount
- garlic cloves appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- slightly spicy
- steamed
- three-quarters of an hour
- simple
Steps for Vacuate ribs
1
Wash the larvae, after all, is smoked food2
I'll cut the larvae to the right size3
(b) Cooking the larvae bones in the frying pan for a while, while cooking, with a good amount of ginger, a little wine, before cooking, which reduces the amount of nitrite, and removing some odour from the wine and ginger4
(a) Clean up the boiled raisins over the water again in a large bowl with some pepper powder on the raisins, and lay fresh red peppers and garlic on the top floor5
There's a fire on the steam pan, and the water turns the larvae into a steam pan for about 45 minutes6
Come out and eat。Vacuate ribs Make Tips
The larvae is a method devised by the civilian population to store meat. It is produced in many places, especially with the most delicious grabas in the south of the lake. The spicy pellets selected in this recipe come from the countryside of Mount Hunanan, where the taste of the original sap is evaporated. The production process is simple, but care must be taken to allow sufficient time for steaming, and the variety of larvae is different, some of which are very difficult to evaporate, and require an appropriate extension of time, otherwise it will be difficult to eat。