Skin sugar curd ribs
By VicentaLakin
After New Year's, you'll have to eat your ribs, and today you'll have to recommend a corset of cedars, varnished ribs, and onions of garlic, fried to the edges, put in a bag of corsets of curvy sauce, pouring into two bowls of hot water, 40 minutes of slow stew, thick soup, hanging on the ribs, with a bunch of white sesame, sweet salt, fragrance, fragrance, and, uh, it tastes good
Recipe Recommendations
- ribs 500 grams
- green onions 1 segment
- garlic 1 head
- Jiang 1 block
- hot water 2 bowls
- white sesame 1 pinch
- vegetable oil a little
- tangerine peel sweet and sour sauce 1 Pack
- tangerine peel 1 pinch
- sweet and sour
- stewed
- three-quarters of an hour
- ordinary
Steps for Skin sugar curd ribs
1
– Tire chopping and cleaning
2
Onions, garlic, ginger
3
A little oil in the frying pan, and first the smell of garlic in the pot, and then the ribs in the pan
4
(b) Micro-focusing on the edges of the ribs
5
(b) The pouring of pasta sauce
6
And pour it into the skin
7
Two big bowls of hot water, a lid, and a little fire for about 40 minutes
8
The soup is thick, some of it wrapped in ribs, and it's out of a pan and a little white sesame。
9
Skin sugar curds, sour and sweet, for all of usSkin sugar curd ribs Make Tips
1. The ribs are cut in small pieces, which are ready to taste, without water, and are cooked directly with ginger paste; 2. Heated water is not cooled because the ribs are hot, and cold water shrinks the protein and prolongs the maturity; 3. With this sweet sauce, with no need for any other sauce, the garlic is used to add to the aroma。