Dried spareribs(gan guo pai gu )

Dried spareribs

Introduction:

Production steps:

Step 1: wash all materials and set aside

Step 2: cut the side dishes into strips and set aside

Step 3: all materials

Step 4: heat the oil in the pan, pour in the chips and fry until golden

Step 5: pour in the carrots and stir fry

Step 6: stir fry the potatoes and carrots and set aside

Step 7: pour the remaining oil into the marinated spareribs (marinated spareribs with soy sauce, a little salt, monosodium glutamate, ginger, a little sugar)

Step 8: stir fry the spareribs until golden yellow and set aside

Step 9: add hot oil, dried pepper, star anise, Chinese prickly ash, cinnamon, fragrant leaves, ginger and garlic to stir fry the flavor

Step 10: stir fry the fungus, mushroom, green pepper and bamboo shoots for 2 to 3 minutes. Stir in the ribs for 5 to 8 minutes

Step 11: add in the fried potatoes and mix with carrots

Step 12: when it's almost ready, add Laoganma bean drum, salt, cumin powder, Zanthoxylum noodles and monosodium glutamate and stir well

Step 13: add celery section before leaving the pot

Step 14: finished product

Materials required:

Ribs: 600g

Bamboo shoots: 50g

Potatoes: 60g

Carrot: 60g

Green pepper: 50g

Celery: 20g

Auricularia auricula: 50g

Mushroom: 20g

Star anise: right amount

Dry pepper Festival: appropriate amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Garlic: right amount

Ginger: moderate

Laoganma Dougu: moderate amount

Salt: right amount

MSG: right amount

Cumin: moderate

Sugar: right amount

Chinese prickly ash noodles: right amount

Coriander: moderate

Note: 1, this is a dry pot dish, this process does not put a drop of water, do not worry about scorching, there is oil and pickled spareribs in the pot, 20 minutes to open a small fire, will not scorch. 2. Salad oil can cover the whole bottom of the pot, don't put too much, otherwise it will feel too greasy, and the spareribs themselves have oil. 3. If you want to shorten the curing time, then cut the spareribs into small pieces, the curing time can be greatly shortened. 4. If you like crispy ribs, you need to extend the stewing time, then you should always pay attention to the situation in the pot, be careful not to dry. 5. When eating, don't let go of the garlic in the pot. After being soaked in oil and stewed in high temperature, the garlic becomes soft, waxy and slightly sweet, which is very delicious.

Production difficulty: unknown

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Gan Guo Pai Gu