When I found a substitute for tangerine peel(dang wo wei chen pi zhao dao le ti shen jiang xiang huang pi gu )

When I found a substitute for tangerine peel

Introduction:

"We've eaten a lot, and it's the most famous crispy tangerine peel. It happened that my family bought a can of preserved yellow peel a while ago, so I wanted to try yellow peel instead of tangerine peel to cook a dish. After ripening, the fruit of wampee can not only be eaten raw, but also be processed into jam, preserves, drinks and candy. Pericarp and pericarp can be used as medicine. Pericarp tastes bitter and has diuretic and detumescence effects. Pericarp has the effects of promoting Qi, relieving pain, strengthening stomach and detumescence. It is mainly used for treating stomachache, menstrual pain and rheumatic bone pain. It's really good to eat sour and sweet. "

Production steps:

Step 1: wash the ribs and set aside.

Step 2: soak the preserved yellow peel in hot water and set aside.

Step 3: Chop ginger and garlic.

Step 4: blanch the spareribs.

Step 5: heat the pan, stir fry ginger, garlic, rice and spareribs.

Step 6: stir fry the aroma and pour in the cooking wine.

Step 7: pour in the soy sauce.

Step 8: pour in the soft preserved yellow peel.

Step 9: high fire, medium and low fire for about 10 minutes. Fire to collect juice.

Step 10: the preserves are delicious. I didn't add any more sugar, just a little salt.

Materials required:

Spare ribs: moderate amount

Preserved yellow peel: appropriate amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Note: [CSY tips] the preserves are delicious. I didn't add any more sugar, just a little salt.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Dang Wo Wei Chen Pi Zhao Dao Le Ti Shen Jiang Xiang Huang Pi Gu