[traditional drunk spareribs](chuan tong zui pai gu )

[traditional drunk spareribs]

Introduction:

"Father's craft. When I was a child, my father always loved to make this traditional Fujian dish, drunk spareribs, to share with his family. Up to now, we have become children's families. When we get together, our father always brings out his specialty. So far, it's also because of this dish that several children in our family can't surpass it. Maybe you think it's soaked in wine, but it's not. In Fuzhou dialect, the fried ingredients are put into the sauce when they are hot, and then they are drunk when they are hot. This is also one of the famous Fujian cuisine in Fuzhou, which is on the table. So you can enjoy it without worrying about getting drunk. "

Production steps:

Step 1: peel the potatoes and cut them into small pieces, chop the garlic into minced garlic (more garlic is also the key to this drunken ribs), and cut the chives into granules

Step 2: add a little salt and cooking wine to the ribs and wrap them with sweet potato powder

Step 3: heat 70% of the hot oil in the hot pot, place the ribs in the frying pan, and then add the potatoes to continue frying half the time (you can also fry the potatoes separately, if you fry them together, you should put them in the order according to the degree of maturity of the materials)

Step 4: in the process of frying, you can prepare the drunken sauce. Put all the seasonings + minced chives + garlic into a large bowl and stir well

Step 5: while it's hot, pour the fried ribs and potatoes into the sauce bowl, then close the lid, shake the bowl with both hands to make it tasty, so that you can open the lid and eat it after marinating for about 10 minutes

Materials required:

Ribs: appropriate amount

Potatoes: moderate

Garlic: right amount

Chives: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Fish sauce: moderate

MSG: right amount

Pepper: right amount

Note: dance language: 1. The most important thing is the last step. When it is hot, put the fried material into the sauce and let it absorb the sauce. After a while, it will not only taste good, but also make the pickled ribs taste smooth. 2. Fuzhou Cuisine is sweet, so the proportion of sauce can be increased appropriately. Shrimp oil must be added. This is a blessing The symbol of state food, ha ha

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Chuan Tong Zui Pai Gu