Rainbow ribs(zong jue sai bu bu gao sheng zhi cai hong pai gu )

Rainbow ribs

Introduction:

"This dish was made a long time ago. Let's use it as a virgin paste today."

Production steps:

The first step: Baijiu (or cooking wine) 15g, salt 15g, sugar 15g, old soy sauce 25g, Lee Kum Kee barbecue sauce 25g, oil consumption 25g

evenly coated on the rib, pickled for at least 2 hours (see Figure 1).

Step 2: cut the garlic into minced garlic, cut the green, red and spicy millet into small circles with scissors, set aside < br > put the pickled ribs in the steamer and steam for 1 hour (see Figure 2).

Step 3: take out the steamed ribs, do not throw away the steamed gravy, set aside.
Heat 2 taels of oil at 80% of the oil temperature. Add the steamed spareribs into the oil. Fry the spareribs until they are scorched.

Step 4: heat the base oil in another pot, add minced garlic, saute until fragrant, then add cumin powder and chili noodles in turn, stir fry, < br > < br > when fragrant, add green and red millet. Pour the steamed gravy into the pot, add a small amount of soy sauce and salt, season, bring to a boil for 10 minutes, thicken the gravy and pour it on the fried spareribs.

Materials required:

Pork ribs: 3 pieces, 500g

Spicy millet: 50g

Garlic: 1 head

Hot pepper noodles: 50g

Cumin powder: 50g

Note: wordy two, this dish looks "big", in fact, the steps are very simple. 1. Cut the spareribs, but don't cut them off, so they taste good. 2. Don't pour the broth of steamed spareribs!!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Zong Jue Sai Bu Bu Gao Sheng Zhi Cai Hong Pai Gu