1. Prepare green onions, ginger, garlic, carrots, star anise, cinnamon, and lemon.
2. After the large row is cleaned, prepare to loosen it with a meat hammer.
3. The dedicated meat hammer is really convenient, and the large row of hammers will be more delicious.
4. Put the hammered large ribs and auxiliary ingredients into a large bowl, add salt, sugar, rice wine, and pepper to marinate, and finally squeeze two slices of lemon into it for freshness, and marinate for about ten minutes.
5. Take out the marinated large row and pour starch on both sides of the large row. It tastes better when fried.
6. After the frying pan is heated, put in a large row of deep fry and fry until golden on both sides.
7. After the big row is fried, the aroma is tangy.
8. Put rice wine, rock sugar, soy sauce, ketchup, monosodium glutamate, and the auxiliary ingredients for the marinade at the beginning into the small gauze bag, then put it in a large row and simmer slowly and cook for about 20 minutes.
9. Finally, the fire will collect the juice and get out of the pot! Served with white rice, that fragrant!
Tips:It is very important to hammer loose the large row. If there is no meat hammer, use the back of the knife. Adding two lemons is surprisingly delicious.
