Mongol juice ribs
By VicentaLakin
In fact, Mongolian juice has a wide range of uses: beef, pork, chicken, so sometimes a bag of Mongolian juice is bought to cook. Sometimes I wonder if it's a formula that I can't find, but I want to do it myself, not make it, buy a bag first。
Recipe Recommendations
- ribs 约400 grams
- onion 1/2
- Green pepper 1/2
- Xiaohong cabbage pepper art. 1
- ginger 4 tablets
- garlic 2 cloves
- onion 1 capsule
- eggs 1 piece
- soy sauce 1 tablespoon
- pepper 1/3 teaspoon
- cooking wine 1 tablespoon
- egg liquid 1 tablespoon
- corn starch 2 tablespoons
- Mongolian juice 2 tablespoons
- white sugar 1/2 teaspoon
- sesame oil 1 teaspoon
- cornstarch 1/2 tablespoon
- qingshui 1/3 cup
- salty and fresh
- braised
- three-quarters of an hour
- senior
Steps for Mongol juice ribs
1
Ginger slices, garlic flattened, onions half-sided, mixed with juice。
2
Set a bowl, put it in the ribs, and give birth to a large spoon, a small third spoon of pepper powder, a large spoon of wine, and a large spoon of egg fluid, two spoons of corn starch, and evenly。
3
Oil the pot, fire the ribs into the pan。
4
Half of the ribs are fried to gold, and there's a spare。
5
Change onions, peppers and peppers into blades。
6
The boiler is oiled, put onions, garlic and ginger, fragrances, and extracts the material。
7
Fall back into the pot, flip a little, pull over。
8
Add mixed juicy juice into the pot, mixing it up, burning it up to bubbles and fire。
9
You pour onions, green peppers and red peppers, and you can get out of the pot. Come on, Enjoy!Mongol juice ribs Make Tips
First, it is convenient to mix the juice in advance, prepare for it, make the dishes ready, forget to take a step film and explain it. Second, the spoons, spoons and cups used by pens in cooking, baking, etc. for any food, etc., are used internationally, and are not the spoons and cups that we usually use to fix and fill our food at home or in the dining room。