Dried spareribs

Dried spareribs

Introduction:

"The last time I cooked the dry pot spareribs, it was delicious, but I didn't take any pictures because I did it for the first time. It's rare that it's cool today. I'll make it again at my husband's request."

Production steps:

Step 1: marinate the spareribs with cooking wine, soy sauce and soy sauce for two hours

Step 2: deep fry the spareribs in the oil pan until golden yellow, there must be more

Step 3: pick up the fried ribs and set them aside

Step 4: pour oil, add Pixian Douban, Laoganma, onion, ginger, garlic, star anise, cinnamon, tsaokuo, Xiangye, Zanthoxylum, pepper, soy sauce, rock sugar, stir fry to get the flavor

Step 5: pour the dishes according to the degree of maturity. If it takes a long time, I'll take the long time first, and then the short time. I'll take the lunch meat, fungus ribs, cucumber, shrimp and celery first

Materials required:

Spare ribs: moderate amount

Shrimp: right amount

Lunch meat: moderate

Cucumber: moderate

Celery: moderate

Auricularia auricula: right amount

Scallion: right amount

Garlic: right amount

Star anise: right amount

Moderate: Cinnamon

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Green pepper: moderate amount

Dry pepper: right amount

Ginger: right amount

Douban: moderate

Lao Ganma: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Note: because the Douban, Laoganma, soy sauce are salty, so I didn't put salt, the taste is just good

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy