It's called flower ribs
By VicentaLakin
Tasty to suck fingers. I've decided to make this dish on a temporary basis, and when I buy the ribs, the boss has done it for me, and when you do it, you can make the ribs longer。
Recipe Recommendations
- Zhulepai 2 pieces
- Erjingtiao pepper of 6
- scallion a
- ginger a
- garlic 2 cloves
- pepper appropriate amount
- dried chili appropriate amount
- octagonal one
- kaempferol 2 blocks
- white pepper small amount
- soy sauce a little
- soy sauce a little
- cooking wine appropriate amount
- salt a little
- spicy sauce appropriate amount
- spicy fresh dew a little
- rattan pepper oil a little
- oyster sauce appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
Steps for It's called flower ribs
1
Prepare food items, ginger, garlic slices, dims and dry peppers, onions cut。
2
Cleaned ribs, peppers, ginger chips, onions, dry peppers, eight horns, Shannai, white pepper powder, raw, old smoke, a little salt, wine, water and fresh ribs. (In high-pressure pot faster)。
3
Cooked ribs, leached water, and a small amount of flour spilled over the ribs。
4
Shake off the extra flour, as shown。
5
A boiler pours oil, matures, and the lower ribs blow up to two sides。
6
Blasted ribs, like pictures。
7
The pot, half the salad, half the red oil。
8
Creams, dry peppers, peppers, spicy sauce, garlic, fried incense。
9
Lower chili。
10
The lower ribs are fried。
11
A little water to boil. And then they put on spicy truffles, pelicans, chickens, flavours, peppers, onions。
12
Pick it up, load it up。It's called flower ribs Make Tips
Spicy exposedness increases the scent and spicy taste, and there is nothing to leave behind。