1. Use pure ribs. Ask the butcher to make the chop longer, add crushed black pepper, oyster sauce, steamed fish soy sauce, garlic powder and cooking wine to marinate. Marinate for at least an hour.
2. Make sure to grasp evenly when pickling. Then steam it on the pot.
3. The normal steamer I use is ready for 10 to 15 minutes after it is aired. It depends on the fire size of the stove. Basically, it can be steamed until the bones are reduced. Be sure to remember not to pour out the soup of steamed ribs, you will use it later.
4. Chop the thread pepper and the colored pepper into dices. The minced garlic does not need to be very fine, it is a bit grainy, and it tastes better at the back.
5. Combine the flour and the remaining garlic powder.
6. Drain the steamed ribs and drain the soup. Coat a thin layer of flour and garlic powder mixture.
7. The fruit powder must be thin. After wrapping, let it stand for three minutes. This way you won’t get muddy when you go to the pan.
8. Emphasize the steamed ribs and soup again, pick up the debris, filter it, and set aside.
9. Fry the ribs after the fruit powder in a frying pan until they are crispy and golden on the surface.
10. Ingredients for frying in oil pan.
11. Wait until the colored peppers and string peppers are slightly soft, then pour the steamed pork ribs in the broth.
12. The broth is dried into a sticky consistency over high heat.
13. Pour in the fried ribs, stir fry quickly, and coat them with sauce.
14. Get out of the pot quickly. Ribs can be easily removed from the bone. Very good meal.
Tips:In this dish, the ribs are first served in the steamer, then in the frying pan and then in the wok. Seeing that the steps are troublesome, it is actually very simple. Be careful, because the ribs are already steamed, so you don’t need to fry them too much. When stepping into the wok at the last step, the speed should be fast to prevent the ribs from falling apart.
