Dry roast small ribs

Dry roast small ribs

Introduction:

Production steps:

Step 1: 1. Wash the small ribs, blanch them in hot water, then take them out, put a little oil in the pot, garlic, ginger, pepper into the pot, stir fry until fragrant, add the blanched small ribs, stir fry in high heat

Step 2: 2. Stir fry until the flesh is slightly burnt and yellow. Add soy sauce and continue to stir fry

Step 3: 3. Stir fry until the pork is tight, and more oil (the oil of the ribs) appears in the pot. The ribs are scorched yellow

Step 4: 4. Add salt, add a small bowl of boiling water (not more than ribs) and turn to low heat to cover for 5-10 minutes

Step 5: 5. Open the lid and collect the juice over high fire. After collecting the juice, stir fry a few times to turn the soup into oil

Materials required:

Xiaopai: right amount

Soy sauce: a little

Chinese prickly ash: 10

Ginger: 3 tablets

Garlic: 4 cloves

Note: Note: 1. Using iron pot is better than using non stick pot. 2. Using small ribs, ordinary ribs taste bad

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Maotai flavor