Nanruzai Pai(nan ru zai pai )

Nanruzai Pai

Introduction:

"Li kitchen found a bottle of nanru milk and thought of nanru steak I had eaten in XXX restaurant. I missed the taste and the memories of that time. Tofu is Chinese cheese. It seems that I can't accept the taste of cheese all over the world. I can't eat high-grade food. Ha ha, but I really think this dish is delicious. Is it meat.. When you encounter something you don't like, you may like it in a different way. Tell all picky eaters

Production steps:

Step 1: prepare the main and auxiliary materials and wash the ribs

Step 2: cook the ribs in cold water

Step 3: after boiling, remove the ribs

Step 4: heat the oil over medium heat, add onion, ginger and garlic and saute until fragrant

Step 5: put in the spareribs, stir fry a few times, then turn to low heat to fry

Step 6: fry until the ribs change color and the minced garlic turns yellow

Step 7: turn to medium heat and pour in two pots of southern milk

Step 8: pour in a spatula of cooking wine

Step 9: add a spoonful of sugar

Step 10: add a little water

Step 11: turn high heat to boil, cover and turn low heat to boil for 15 minutes

Step 12: almost time to see, soup is almost finished, turn the fire to collect juice

Step 13: get out of the pot and sprinkle some scallions~

Materials required:

Xiaopai: 500g

Scallion: right amount

Ginger: 3 tablets

Garlic: 3 cloves

Nanru: moderate amount

Cooking wine: moderate

Sugar: a spoonful

Note: 1. This dish does not need to put salt and monosodium glutamate, nanru is already very salty. 2. Don't put a lot of oil just because you want to fry it, otherwise it will be oil when you collect the juice. 3. When frying, the fire must not be big, otherwise the onion, ginger and garlic are black, and you can't tell who is who. 4. If you don't have nanru now, you can use tofu milk, rose soybean milk, and the taste should be good It's almost the same (hehe, I haven't tried it yet ~)

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Nan Ru Zai Pai