Doudou onion fried ribs
By VicentaLakin
For geographical reasons, where pigs are slaughtered in different ways than in the country, the pork is always a little fragrance, and it's not appropriate to use it for steaming. It's better to fire it, for example。
Recipe Recommendations
- salty fragrance
- burn
- three-quarters of an hour
- senior
Steps for Doudou onion fried ribs
1
(b) Bone washing, oiling of the bottom of the pot, discharge of the bone into the pan, and burning of the fire
2
(b) During the frying of ribs, hand is released to slice the bean, ginger, garlic, slices of red onion head, and slices of several layers outside the onion, with two layers of slices used for the pan
3
(b) Bone frying to yellow on both sides with open water, with a level of water equal to or lower than the level of the ribs, with a big spoon, one quarter of a spoon of salt, one quarter of a spoon of sugar, a third of a spoon of pepper powder, a spoon of privy oil, a spoon of old and a spoon of brandy, lids and a little curry for about 30 minutes
4
(b) Time to the back of the ribs should be ripe (a little longer than can be caused if you want to be softer), with about a quarter of the soup to be served, and a fire to collect basic dry water
5
Pull the ribs aside, leave some spoons of vegetable oil in the empty areas, then put beans, peppers, red onions, ginger chips and onions (the part of the pan), and the smell of fire
6
I'll smoke a big spoon, pour it into the soup juice, turn it on for a minute
7
And then you pour in onions and go to the onions. Come on, Enjoy!Doudou onion fried ribs Make Tips
First, the chopsticks are designed to be stymied and, when they have been cooked, no blood water is produced, so as not to be taken away from the water; and secondly, the spoons, spoons and cups used by pens in cooking, baked, etc., are used in international utensils, which are not the spoons and cups that we usually use to fix drinks and load foods at home or in restaurants。