I am the most impatient person. When there is nothing to do, your mind is full of food. For example, what ingredients are used, what ingredients are used, how to fire it, and what cooking techniques are used?
I have been thinking about this pork rib for many, many days. Those who often read my posts know that they fell when they were confused about whether the ribs should be steamed or dried. Of course, half a month has passed since the incident, and the typical case is that the scar has healed and the pain has been forgotten. No, I'm going to continue making ribs today.
The ribs are pre-ordered and there is no way to pick them. They are also cut by the butcher for me. Please ignore the different sizes.
Cut the gossip and get back to the main topic.
dry roast steak
By ShanelZulauf
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for dry roast steak
1
Chop the ribs in large pieces, use soy sauce, a little soy sauce, cornflour, cooking wine, and a little salt, stir well and marinate for half an hour. Dice onions, carrots, and red peppers and set aside.
2
Take the ribs one by one with 80% boiled water. Remove the water and drain them.
3
Frying, here is a little trick. After heating the oil, add the ribs, change the heat to low, and fry slowly. Only in this way will the outside be tender and the inside be tender. Otherwise, it will be easy to fry.
4
Remove it and drain the oil.
5
Leave the base oil. Because the carrot is hard and difficult to cook, stir-fry first until the skin is charred.
6
Add diced onions and red peppers, and continue to stir-fry until the onion becomes transparent, add a little salt and soy sauce.
7
Add the fried ribs and stir-fry well.
8
Done, dry cook the platoon.