Bridge spareribs

Bridge spareribs

Introduction:

"A spicy Sichuan dish."

Production steps:

Step 1: wash the ribs.

Step 2: blanch in boiling water and remove.

Step 3: take a pot of water, add brine, salt, cooking wine and spareribs, bring to a boil over high heat, turn to low heat, boil the spareribs for 40 minutes, turn off the heat and soak for 10 minutes.

Step 4: prepare onion, ginger, garlic, taro, green and red pepper.

Step 5: prepare seasoning.

Step 6: drain the ribs.

Step 7: peel and slice taro. Cut green and red peppers into rings.

Step 8: Fry taro strips in hot oil.

Step 9: deep fry the spareribs in oil until they are tender inside and scorched outside.

Step 10: add oil, stir fry ginger and garlic, then add 1 teaspoon spicy sauce and 1 teaspoon flavor Douchi.

Step 11: release green pepper.

Step 12: add appropriate amount of water, boil, put chicken essence, monosodium glutamate, sugar.

Step 13: pour in pepper oil and chili oil, sprinkle with scallions.

Step 14: take the pot and pour it on the plate (taro strips are laid on the bottom of the plate, and ribs are placed on the taro strips).

Materials required:

Ribs: 600g

Taro: half

Salt: right amount

Cooking wine: 10g

Marinade: 60g

Scallion: 15g

Pepper oil: 1 tsp

Chili oil: 2 tsp

Flavor Douchi: 1 tsp

Spicy sauce: 1 tsp

Chicken essence: appropriate amount

Ginger: 15g

Garlic: 15g

MSG: right amount

Sugar: right amount

Note: 1. Taro can be replaced by potato. 2. Zanthoxylum bungeanum oil and chili oil can also be replaced with spicy fresh dew and rattan pepper oil. 3. When handling taro, you can wear disposable gloves to prevent allergy.

Production difficulty: simple

Process: brine

Production time: one hour

Taste: spicy