Spicy spare ribs(ma la pai gu )

Spicy spare ribs

Introduction:

"Sichuan people can't do without spicy food. They think about the taste of spicy food."

Production steps:

Step 1: buy back the ribs, first with cold water bubble 3 times, to the blood

Step 2: add salt, cooking wine, Chinese prickly ash, ginger and scallion, marinate for about 30 minutes, the longer the marinate time, the better, no more than two hours

Step 3: put into the pot and cook until the meat is cooked

Step 4: Boil the dried pepper and Zanthoxylum bungeanum in water over low heat until the pepper is completely soft, drain the water, and chop into Ciba pepper

Step 5: fry the spareribs with oil

Step 6: leave the bottom oil in the pan, add the bean paste, Ciba pepper, five spice powder, ginger and onion, and stir fry until fragrant

Step 7: add spareribs, green pepper and millet, soy sauce, cooking wine, pepper, sesame oil and stir well

Step 8: dish

Materials required:

Spare ribs: 1 jin

Green pepper: 1

Millet pepper: 5

Ginger slices: right amount

Onion section: appropriate amount

Dry pepper: right amount

Sesame oil: appropriate amount

Five spice powder: appropriate amount

Pepper: right amount

Soy sauce: right amount

Douban: moderate

Zanthoxylum bungeanum: right amount

Salt: right amount

Cooking wine: moderate

Note: if you want to fry the spareribs, it's not old. You can marinate the spareribs with tender meat powder for two hours. Add monosodium glutamate at the end.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ma La Pai Gu