Dry Roast

Name: Dry Roast
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Ribs; A few pieces Lettuce leaves; 1 piece Diced onion; 1 carrot; some Corn flour

by Little Elf Mouse

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I'm the one who can't be idle the most. When there is nothing to do, I eat whole minds. For example, what are the main ingredients, what are the ingredients, how to cook, and what cooking techniques are used?

I have been thinking about this rib for many, many days. People who often read my posts know that they wrestled when they were tangled up on the question of whether the ribs were steamed or dry. Of course, half a month has passed, and the scars are typically healed and the pain is forgotten. No, let’s continue to beat the ribs today.

The ribs are pre-ordered and there is no way to pick them. The meat seller chops them for me. Please ignore the different sizes.

Talk less gossip and get back to business. "

Ingredients

1 Ribs
A few pieces Lettuce Leaves
1 piece Diced Onion
1 Carrot
some Corn Flour

Dry Roast

1. Chop large ribs, use light soy sauce, a little soy sauce, cornstarch, cooking wine, a little salt, and stir well to marinate for half an hour.
Dice onion, carrot and red pepper and set aside.

2. 80% of the boiling water, the lower ribs piece by piece, the water is boiled, pick up and drain.

3. For deep-frying, there is a little trick here. After the oil is hot, lower the ribs, change the heat to low, and fry slowly. This will make the outside burnt and the inside tender. Otherwise it is easy to fry.