[spicy ribs] four steps to create appetizer in summer(ma la pai gu si dao gong xu da zao xia tian kai wei rou cai )

[spicy ribs] four steps to create appetizer in summer

Introduction:

"Well, I admit, this is not for children, it's for their father. Men should also enjoy meat and vegetables in summer. During the meal, my husband's "best friend" said that the dish was delicious and asked me how to make it. I said, "marinate it first, steam it again, then fry it, and finally fry it.". People are scared when they listen to it. Ha ha, actually it's not so troublesome. It won't take long to make it if you are free at the weekend. Besides, you can add some fried peanuts to make the wine more delicious. It's a bit like kung pao chicken. Gray buy ribs, in a whole rib in the middle of the two selected, and then ask the seller to chop well, chop when I also specially asked to chop a little bit better, length is my designated length, to be uniform, sell appearance, I believe you must understand, but look at the seller's expression, she may think I want to buy back to participate in the ribs beauty contest. After deep frying, the ribs taste tender inside and scorched outside. Because the water is locked up by deep frying in the fire, the ribs taste spicy and delicious. In fact, after steaming, I stole a piece of them and they were already very delicious. "

Production steps:

Step 1: prepare materials. Wash the ribs and let the seller chop them into small pieces.

Step 2: put the spareribs into a large bowl, add salad oil, soy sauce, salt, sugar, white pepper, five spice powder, oyster sauce, dry starch, ginger, cooking wine, mix well with the spareribs, marinate for about 1 hour.

Step 3: put the ribs in the steamer.

Step 4: steam for about 30-40 minutes, then take it out and dry the soup with kitchen tissue.

Step 5: heat the oil in the frying pan, and fry the spareribs until golden brown.

Step 6: take out the fried ribs and drain the oil.

Step 7: heat the bottom oil in the pot, stir fry the pepper until fragrant, remove it, and then stir fry the dried red pepper, onion, ginger and garlic until fragrant.

Step 8: stir fry the spareribs evenly.

Step 9: eat while it's hot.

Materials required:

Ribs: 600g

Oil: right amount

Sugar: right amount

Salt: right amount

Soy sauce: moderate

White pepper: right amount

Cooking wine: moderate

Oyster sauce: right amount

Five spice powder: appropriate amount

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Starch: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Note: ash bought ribs, just two, about 600 grams. After steaming and frying, the ribs can lock up the moisture in the meat. They are scorched on the outside and tender in the inside. They are delicious and juicy. When frying, deep fry the spareribs with high fire. Because the spareribs are already cooked, the water can be locked by deep frying with high fire. If you use low fire, the frying time will be prolonged. If the spareribs have no water, they will not taste good when they are dry. The spareribs are pickled with spices such as pepper, which can remove the fishy smell and increase the flavor. If you can't eat spicy, put less dry red pepper, and don't cut it to be slightly spicy. On the contrary, like spicy, pepper cut open heartily add. I made a slightly spicy version. I took out the peppers and threw them away. I was afraid that I would occasionally eat the peppers when I ate them. It was OK not to throw them away.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Pai Gu Si Dao Gong Xu Da Zao Xia Tian Kai Wei Rou Cai