Cumin spareribs

Cumin spareribs

Introduction:

Production steps:

Step 1: prepare several small rows and wash them

Second step: add proper amount of salt and a few drops of Baijiu to the Pak Pao.

Step 3: add proper amount of oil into the pot and heat it for standby

Step 4: when the oil temperature is 50%, add the spareribs and deep fry for 3 minutes (turn over during the process)

Step 5: take out the larva and drain the oil. Heat the oil to 80% heat. Then drain the larva and fry it until golden. Drain the oil and set aside

Step 6: a small amount of salt, more cumin powder, pepper powder and spicy powder mix well, then put into the microwave oven, high heat for 1 minute, then set aside

Step 7: Sprinkle the prepared cumin powder seasoning evenly on the spareribs

Materials required:

Spareribs: right amount

Salt: right amount

Baijiu: moderate amount

Soy sauce: moderate

Cumin powder: right amount

Pepper powder: right amount

Spicy powder: right amount

Precautions: 1, wash the salt after the rinse, Baijiu, and then pickle the taste. I usually pickle in the morning, and can use 2 at night. After the frying of 5 of the hot oil, the fish will continue to be heated in 8 of the hot oil temperature after being fry. After mixing it, the seasoning can be put into the microwave oven and heated up to make the fragrance more prominent. (4) Suggestion: because the spareribs have been salted, the salt content in the final seasoning can be reduced. 5. Put lettuce leaves on the bottom of the plate, which is both beautiful and practical (I forgot to buy it today)

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: slightly spicy