Cumin spareribs

Cumin spareribs

Introduction:

Production steps:

Step 1: wash and chop the ribs into 6cm segments.

Step 2: cut garlic and green onion, pat them and put them into a bowl with ribs.

Step 3: add 5g salt, 5g oyster sauce, 3G chicken powder, 10g cooking wine, 10g cumin powder, 2G sesame oil and 10g raw powder, mix well and marinate for 2 hours.

Step 4: shred green and red pepper.

Step 5: heat the oil 50% and deep fry the spareribs over low heat until well done.

Step 6: turn the fire to pour out.

Step 7: add a little oil into the pan, stir fry fragrant green pepper and garlic.

Step 8: put in the ribs, add 2G cumin powder, stir fry a little, then take out the dish.

Materials required:

Spare ribs: 400g

Green pepper: 5g

Red pepper: 5g

Garlic: 5g

Scallion: 15g

Salt: 5g

Oyster sauce: 5g

Chicken powder: 3G

Cooking wine: 10g

Cumin powder: 10g

Sesame oil: 2G

Raw powder: 10g

Note: when frying the spareribs, the oil temperature should not be too high. Use wooden chopsticks to put in the oil. If there are bubbles in the oil, fry them slowly over low heat. After they are cooked, turn to high heat and quickly burn the oil to 90%. Directly use a spoon to take the oil and pour it on the picked up spareribs. Pour it continuously until the surface is golden and crisp. It's not suitable to stir fry for too long in the next pot. It doesn't need to add water to avoid the crispness of the taste affected by too long frying.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: cumin