Mustard fried ribs

MUSTARD, FROM GUANGDONG, CHINA. SUDONG POE ALSO WROTE A POEM ABOUT IT: "THE MUSTARD BLUES, THE BRILLIANCE CHEEKS." CARROTIN, VITAMIN C, WITH VERY HIGH LEVELS AND RICH SULFUR GLUCOSE, THE DEGRADATION PRODUCT IS RADISH SULPHUR, WHICH IS OFTEN USED TO REDUCE CHOLESTEROL, SOFTEN BLOOD VESSELS AND PREVENT HEART DISEASE IN ORDER TO COMBAT CANCER. YOU CAN PUT SOME SUGAR AND WINE IN IT. SUGAR CAN MASK ITS BITTER TASTE, AND WINE CAN ADD TO THE AROMA. IN ADDITION TO PROTEINS, FATS AND VITAMINS, PORK CHOPS CONTAIN LARGE AMOUNTS OF CALCIUM PHOSPHATE, OSTEOGEL, MUCOUS PROTEIN, ETC., WHICH CAN PROVIDE CALCIUM TO YOUNG CHILDREN AND THE ELDERLY. THAT'S WHAT I MADE FOR YOU TODAY

Recipe Recommendations

ribs a
kale 500 grams
chili a
chives few
ginger a
sand tea sauce appropriate amount
oyster sauce appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
MSG appropriate amount
cornflour appropriate amount
salt appropriate amount
oil appropriate amount

sauced
fried
an hour
senior

Steps for Mustard fried ribs

All the ingredients and ribs are evenly mixed

Mustard wash and cut

Onions, peppers, ginger-cheese

I'll burn the fire

I'll fry the ribs when the oil boils

And then we'll get the mustard, the ginger, the peppers, the onions together

Let's take a picture