Liang Zhu Ding
By VicentaLakin
Every time a butcher buys a chop, he cuts down a big piece of skinny meat and a big bone, but the kid only eats the straight rib in the middle, so every time I'm in the fridge, a few days I'll have a pile of it, and it'll get tired of a lot of stew for the bone, and I can't help but buy a piece of fresh water for the market, and I can fix it with a bunch of meat. When it comes to ribs and lichen, the first thought of many people is soup. Indeed, the raisin soup is good for the fall. The raisin is good for the season. Today we do not make soup, we have a practice, which is better for this frozen meat, iced meat is not fresh, the soup is not fresh, it is burning, the soup tastes good, the bones are burning softly, the raisin mouths are delicious, and the sauce alone can make a meal. If you happen to be sad about that bone, you might as well buy a fresh raisin and burn it。
Recipe Recommendations
- lotus root section
- ribs appropriate amount
- salt a little
- soy sauce a spoonful
- braised sauce a little
- white granulated sugar a spoonful
- cooking wine a spoonful
- Jiang a
- cornflour a spoonful
- white pepper a spoonful
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Liang Zhu Ding
1
The ribs are soaked with water, unfrozen and bleeding water。
2
It's about a centimeter or a little bit bigger。
3
It's a half an hour of wine, raw, salt, powder, white pepper。
4
Lotus goes to the skin。
5
Cut to Ding, the size of the ribs, and the ginger tore up。
6
It's hot in the oil pan and it's hot in the sugar。
7
The rewinding ribs and the ginger go in and turn the scent up。
8
And then we'll join the Lian Ting。
9
A little red sauce, and some wine。
10
A proper amount of water is not available, and the water is boiled for 10 minutes after burning and then 20 minutes after burning。
11
Finally, open the hood, and the fire gathers juice。
12
With a little salt, you can make a pot。
13
The finished product。
14
The finished product。
15
The finished product。