Carrot Lotus burns ribs
By VicentaLakin
A lot of people like to make ribs, like soup or red burning water, is a necessary step to remove the blood from the ribs, so that the ribs don't smell bloody, but if it were otherwise, it could affect the taste of the ribs. I also ate the ribs for more than 30 years, and the best thing to share with you today is to eat it, not stale, and the children at the table will eat it, and it's a practice that doesn't get any more draught before it comes down。
Recipe Recommendations
- ribs 2 pounds
- carrots one
- lotus root v. 1
- soy sauce 10 grams
- soy sauce 30 grams
- shisanxiang 3 grams
- ginger slices 4 tablets
- cooking wine 30 grams
- salt 2 grams
- pepper 2 grams
- garlic of 3
- geranyl 2 tablets
- octagonal of 2
- hot water appropriate amount
- bean paste 2 tablespoons
- salty and fresh
- cook
- half an hour
- senior
Steps for Carrot Lotus burns ribs
1
Clean the ribs, cut them into a strip of ribs, so that they can be immersed in cold water for about 15 minutes, so that the blood in the ribs can be bulged out, and the well done ribs won't be gastic. Scrambled, old, salt, wine, ginger chips, 13 fragrances mixed into sauce and poured into the ribs。
2
It's two hours or so, and it smells good。
3
Then we'll take the lilies and the carrots, and they'll cut the slices and the carrots。
4
Hot pot, pour in the right amount of oil, pour the soybean sauce into the pot first, the little fire explodes red oil, then put the eight horns, garlic petals, and the fragrances into the pot and turn up the scent。
5
Put the ribs in the pot, turn the fire into fire, mix them into pepper powder, and when you see that the ribs are even, you can go to the pot。
6
Put the ribs in the new Stacy's pot, add hot water that doesn't have the height of the ribs, remember hot water, or the ribs will be woody, and then boil the fire and turn the fire for half an hour。
7
The fragrance is really rich。
8
After more than 30 years of ribs, it's the best way to eat it, not the best way to eat it。
9
After more than 30 years of ribs, it's the best way to eat it, not the best way to eat it。