Making "stir fried Cun Jin Gu" with shredded ribs(sui pai gu zhi zuo xiang chao cun jin gu )

Making "stir fried Cun Jin Gu" with shredded ribs

Introduction:

"For the sake of good looks, there are some unformed raw materials left at home for Spring Festival banquets. Many people ignore these broken meat and some raw materials before and after the festival, and always leave them to be cooked by themselves after the festival. In fact, all of these can make very good delicacies. Don't waste and put them too long at will. Make a good dish while the raw materials are fresh. For example, when you cook a dish of spareribs for a banquet, you usually cut the spareribs neatly, which will leave some broken spareribs of different sizes. In fact, it's also a good material. It's also a great feast to cut these spare ribs into small pieces and fry them directly. Today, I use the leftover ribs to make a dish. I cut them into small pieces and fry them. It's called "Xiang Chao Cun Jin Gu". This dish is simple and delicious. It will be welcomed by the guests. The specific measures are as follows; "

Production steps:

Step 1: main raw materials: shredded spareribs, red pepper, yellow pepper, green pepper, ginger slices, diced green onion, Chinese prickly ash, dried pepper, dried Douchi, Pixian chili sauce, fried peanut, cooked sesame, soy sauce, yellow rice wine, vinegar, salt, chicken essence, white pepper, sugar, starch, water and cooking oil.

Step 2: put salt, pepper, chicken essence and yellow rice wine into the shredded spareribs, and grasp well.

Step 3: marinate for 20 minutes.

Step 4: mix the bowl juice, pour a little salt into the bowl, and then add pepper, chicken essence and sugar into the bowl.

Step 5: add soy sauce, vinegar and rice wine and mix well.

Step 6: after mixing the bowl juice, add a little dry starch and water to mix well and set aside.

Step 7: put proper amount of dry starch into the pickled spare ribs, and then continue to develop for 10 minutes.

Step 8: beat up the fried peanuts.

Step 9: cut the dried pepper into small pieces with scissors.

Step 10: heat the oil pan to 60% heat, deep fry the spare ribs for 3 minutes, then remove.

Step 11: leave the bottom of the pan to fry pepper, then stir fry with dried Douchi, stir fry with Pixian chili sauce, stir fry with Pixian chili sauce, and stir fry with dried chili pepper.

Step 12: stir fry with scallion and ginger.

Step 13: stir the onion and ginger until fragrant, pour in the bowl juice and add a little water to boil.

Step 14: pour in the fried spareribs and stir well.

Step 15: simmer the chopped spareribs for 5 minutes, dry the soup with high heat, then add the colored pepper and stir fry.

Step 16: Sprinkle the peanuts and cooked sesame and stir well.

Step 17: after all the ingredients are stir fried, you can take them out of the pot.

Materials required:

Broken ribs: 350g

Red pepper: 40g

Yellow pepper: 40g

Green pepper: 40g

Dried Douchi: 20g

Fried peanuts: 30g

Cooked sesame: 5g

Cooking oil: proper amount

Water: moderate

Ginger slices: 10g

Zanthoxylum bungeanum: 20

Diced green onion: 20g

Dried pepper: 4

Pixian chili sauce: 15g

Soy sauce: 15g

Yellow rice wine: 15g

Vinegar: 15g

Chicken essence: 2G

Salt: 1g

Sugar: 20g

White pepper: a little

Note: this dish features: golden red color, pleasant aroma, smooth ribs, salty, fresh and spicy. Warm tips: 1. When cutting the broken ribs into small pieces, try to cut them evenly. When the ribs are fried, they can be fished out. 2. The taste of bowl juice should be salty, fresh, sweet and sour. After cooking, the ribs not only have salty, fresh, sour and sweet taste, but also have spicy taste. The spicy taste should be just right, only slightly spicy. If the spicy taste is too prominent, it is not good. This is similar to the Sichuan flavor dishes fried by Hong Kong master. It tastes fragrant and slightly spicy, and the taste is more wonderful! 3. It's better to dry the soup before it comes out of the pot. The taste is absorbed on the meat, and it tastes rich.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Sui Pai Gu Zhi Zuo Xiang Chao Cun Jin Gu