Chopped Ribs to Make "fragrant Fried Inch Bones"

Chopped Ribs to Make "fragrant Fried Inch Bones"

by Large frying spoon

5.0 (1)
Favorite
4

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;"

Ingredients

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.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

3. Marinate for 20 minutes.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

8. Chop the fried peanuts and set aside.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

9. Cut the dried chili into cubes with scissors.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

12. Add green onion and ginger and stir fry.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

14. Pour in the fried ribs and stir well.

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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

Chopped Ribs to Make "fragrant Fried Inch Bones" recipe

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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