A set of dry-roasted spareribs

condiments

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Pork chop 500 grams

condiment

salt

5 grams

verdant

Section 6

energy

5 tablets

Eight angles

1

Sichuan pepper

10 capsule

Red pepper

five

Light soy sauce

30 ml

dark soy sauce

15ml

brown sugar

15g

Chinese hard liquor

(Height) 30ml

Mircia

3 tablets

sesame

1?o'clock

Dry roasted sparerib

Material assembly drawing:

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1. Wash the ribs, marinate them in white wine for half an hour, and drain the juice for later use.

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2. Don't put oil in the wok until it is 30% hot. Turn to medium-low heat, then add the ribs and stir fry slowly. At first, water will come out and stir fry until the water is completely drained.

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3. After the ribs change color, add onions and ginger, and continue to stir fry until the meat is slightly browned.

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4. Add star anise and fragrant leaves and stir fry, then add dried pepper, pepper, soy sauce, soy sauce and brown sugar and stir fry until the ribs are brownish red.

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5. Add boiling water to the surface of the ribs, add salt, white wine and soy sauce, cover and cook over high fire, and turn to medium heat for slow stew.

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6. When the soup is dry, turn to high fire and stir fry quickly until the soup is completely dry, and finally sprinkle with sesame seeds.

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Cooking tips

1, braised pork ribs have the kind with soup, which is fragrant. You can eat two bowls of bibimbap at a time, but you can try this method next time. The finally cooked pork ribs are dry, but the surface is slightly crisp, much like frying, and the heat and cold are very good;

2, ribs are best to buy ribs, small and easy to cook and easy to taste. After the ribs are washed, they can be marinated in white wine to remove the fishy smell. It is easier to keep the original flavor without scalding!

3, recommend soy sauce and soy sauce, so that there are beautiful colors and delicious tastes, and you can also reduce the amount of salt, or finally taste it before cooking and add it according to your own taste;

4. When the soup is quick-drying, the ribs should be cooked exactly eight or nine minutes. This is to turn the soup into a big fire and dry it thoroughly, but pay attention to constantly stir-frying and avoid burning the pot. Finally, after the soup is dry, continue to stir fry, and the ribs will be oily. Stir-frying 10-20 seconds with these oils is somewhat similar to frying. Finally, the outer layer of ribs will be brown and crisp, even if it is cooled, it will be crisp!