Chopped Ribs to Make "fragrant Fried Inch Bones"

Name: Chopped Ribs to Make "fragrant Fried Inch Bones"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Chopped ribs; 40g Red pepper; 40g Yellow pepper; 40g green pepper; 20g Dried tempeh; 30g Fried peanuts; 5g Cooked Sesame; Some Cooking oil; Some Shimizu; 10g Sliced ginger; 20 capsules pepper; 20g Diced green onion; 4 Dried chili; 15g Pixian Hot Sauce; 15g Soy sauce; 15g Rice wine; 15g Balsamic vinegar; 2g Chicken Essence; 1g salt; 20g Sugar; a little White pepper

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

During the Spring Festival banquets, it is often for the sake of good looks that there will be some unformed raw materials left over at home. Many people ignore these minced meat and some raw materials after the knife, and always leave it to make and eat at will after the holiday. In fact, these can make very good delicacies. Don't waste and let them sit too long. Make good dishes while taking advantage of the freshness of the raw materials.
For example, to cook a banquet pork ribs dish, the ribs are usually cut neatly, so there will definitely be some unshaped shredded ribs of different sizes. In fact, this is also a good material, but you can cut these chopped ribs into smaller ones and fry them directly. It is also a great dish for banquets.
Today, I will use these leftover ribs to make a dish. I cut it into small pieces and fry a good delicate stir-fry called "Fragrant Stir-fried Inches of Tendons and Bones". This dish is simple to prepare and tastes great, and it will definitely be welcomed by guests. The specific method is as follows;"

Chopped Ribs to Make "fragrant Fried Inch Bones"

1. Main ingredients: chopped ribs, red pepper, yellow pepper, green pepper, ginger slices, diced green onion, pepper, dried chili, dried tempeh, Pixian hot sauce, fried peanuts, cooked sesame, soy sauce, rice wine, balsamic vinegar, salt, chicken essence , White pepper, sugar, starch, water, cooking oil.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

2. Add salt, pepper, chicken essence, and rice wine to the chopped ribs and grab them with your hands.

3. Marinate for 20 minutes.

4. Blend the bowl of juice, pour a little salt into the bowl, add pepper, chicken essence, and sugar into the bowl.

5. Add soy sauce, balsamic vinegar and rice wine and stir well.

6. After stirring the bowl of juice, add a little dry starch and water and mix well for later use.

7. Put an appropriate amount of dry starch into the marinated chopped ribs and stir well, and continue to grind for another 10 minutes.

8. Chop the fried peanuts and set aside.

9. Cut the dried chili into cubes with scissors.

10. Boil the frying pan to 60% heat, add the chopped ribs and fry for 3 minutes, then remove after deep fry.

11. Leave the bottom in the pan and deep-fry the fragrant peppercorns, then add the dried tempeh and stir fry. After the tempeh is fragrant, stir-fry in the Pixian hot sauce, stir-fry the Pixian hot sauce and then add the dried chili and stir fry until fragrant.

12. Add green onion and ginger and stir fry.

13. Stir the green onion and ginger into a bowl of juice and add a little water to boil.

14. Pour in the fried ribs and stir well.

15. Simmer the chopped pork ribs for 5 minutes. Heat the soup to dry, then add colored peppers and stir fry.

16. Finally, sprinkle in chopped peanuts and cooked sesame seeds and stir well.

17. After all the ingredients are stir-fried, they can be out of the pan.

Tips:
The characteristics of this dish: golden red color, pleasant aroma, smooth ribs, salty and spicy.

Tips;

1. When cutting the chopped ribs into small pieces, cut them as evenly as possible, and remove the ribs when they are broken when they are deep-fried.

2. The taste of the bowl of juice should be salty and fresh, sweet and sour. After being out of the pan, the ribs should have a spicy taste in addition to the salty, sour and sweet. The spiciness should be just right, but only slightly spicy. If the spiciness is too prominent, it is not good. This is similar to the Sichuan sauce-flavored dishes fried by a Hong Kong chef. It tastes both fragrant and slightly spicy, and the taste is even more exquisite!

3. It is best to drain the soup before it is out of the pot, so that the taste is all absorbed on the meat, and it tastes rich.

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