Scattered ribs
By VicentaLakin
It's been a long time since spring came to the market. I've been trying to get some ribs to burn. I've been late
Recipe Recommendations
- ribs 500G
- spring bamboo shoots 750ｇ
- cooked rapeseed oil
- green onions half a piece of
- laojiang a large piece
- garlic two cloves
- pepper More than ten grains
- Home-made red oil watercress half a spoonful
- Pi County Douban half a spoonful
- soy sauce appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- white sugar a little
- geranyl two pieces
- octagonal a
- salt appropriate amount
- shallots an
- chicken essence appropriate amount
- cooking wine a small spoonful
- broth a tablespoon
- slightly spicy
- burn
- an hour
- simple
Steps for Scattered ribs
1
Fresh spring, husk clean。
2
The ribs were cut when bought on the market and were immersed in cold water for at least half an hour before squeezing to dry the water。
3
Prepare onions, ginger, garlic, rollers。
4
The water is boiled in the pot, when the water is released, and the sprouts cut off in two minutes, then the fire is shut down, filtered and drifted with cold water。
5
Slice, slice, scratch。
6
Hot pots of cool oil, greasy and peppers。
7
The lower ribs are fried and the water is turned on。
8
After drying up the water, adding appropriate quantities of wine, then drying up again, shoveling the ribs aside and adding to the homemade red bean petals and the soybean petals。
9
When red oil is fired, it is added with a proper amount of old and raw, evenly。
10
Add a large spoon of soup (which could not be replaced with fresh water) and put it into eight horns and fragrances, sugar and vinegar, a little salty, a big fire, and about 40 minutes。
11
Add a good spring, a big fire for juice, a second meal。
12
Onion cut flowers。
13
If the juice is close, the fire will be closed, and the chicken will be fine and smooth, and the onions will be spilled。Scattered ribs Make Tips
One, my family's vegetable oil is all refined oil. The ribs can be replaced with chickens, ducks, calves, etc., and the different stages of cooking can be regulated. 3. A green pepper can be added at the time of incorporation. It can't be added earlier, and the taste level is richer. Four, the soybean is recognized as the city. 5. Burning ribs and chickens do not recommend water, which destroys the taste of the finished product and removes most of the blood water in half an hour。