Cumin Spare Ribs
1.
Put the ribs in clean water at room temperature, add 1 tsp of salt, stir well, soak for about 15 minutes, then remove the filtered water.
2.
Chop ginger and garlic into broken rice, slice shallots, and cut coriander into sections.
3.
Put the bottom oil in the pan, medium-high heat, put the ribs into the pan, and slowly stir until golden brown.
4.
Set aside the ribs, add ginger, garlic, shallot slices and coriander stalks, and sauté.
5.
Then add ground cumin, chili powder, red pepper powder and mixed pepper.
6.
Add 1/4 teaspoon of refined salt, 1 teaspoon of light soy sauce and 1/4 teaspoon of sugar. Add 2 tablespoons of bread crumbs to make the ribs taste a little sautéed. Stir fry evenly.
7.
Cut the celery leaves into sections.
8.
Put the celery leaves and coriander leaves in the pot and stir fry.
9.
Spread all the ingredients evenly, OK. Enjoy!
Tips:
1. I like to use my own crushed cumin, which tastes stronger than bottled powder, so I crushed the cumin seeds in advance and put them in the bottle for later use;
2. It is best to deal with frozen meat at room temperature and then soak it in light salt water for 15-20 minutes to remove the unique taste of frozen meat;
3. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.
