Gou Ge's Small Fried Pork Ribs

Name: Gou Ge's Small Fried Pork Ribs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some Fruit cucumber; Some salt; Some Soy sauce; Some Millet spicy; Some Pickled peppers; Some pepper; Some Young ginger; Some Chicken Essence; Some garlic; Some ginger; Some Vinegar; Some Two Vitex

by Akou

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The small fried pork ribs and the fresh pepper rabbit are both made by Gouge. It looks like a series, and they want to taste the same, but after they are made, they find that they are two completely different flavors.
Moreover, the three-layered spicy flavors of pickled pepper, Erjingtiao, and millet are distinct. As a Sichuanese, I can describe it in one word: cool!
But since I learned the fresh pepper rabbit and small fried pork ribs from Gou's family, the boyfriend praised him and said: cooking finally got out of the seasoning package. On the one hand, he couldn't help complaining: You are using more and more pepper, no matter the type or total amount! "

Gou Ge's Small Fried Pork Ribs

1. Wash the ribs and cut into small pieces. Put cold water in a boiling pot, add the ribs and ginger (to remove the smell) and cook together. After the ribs are boiled until the blood and foam are broken, remove and drain.

2. After the ribs are broken, add salt, light soy sauce and millet spicy (millet spicy slices) and marinate for 1-2 hours.

3. Prepare ingredients one: chopped pickled peppers, sliced ginger, sliced garlic, and bowl with spices (Chinese pepper).

4. Prepare ingredients two: cut two vitex stalks into sections, cut millet into sections, and cut tender ginger into shreds.

5. Garnish preparation: peel the fruit and cucumber, wash and cut the hob.

6. Heat oil in a wok, add Chinese pepper, ginger slices, garlic slices, and chopped pickled peppers, and stir-fry the ingredients.

7. After the ingredients are fragrant, pour in the ribs and fry until the ribs are golden.

8. After the ribs are fried until golden brown, add the tender ginger shreds, light soy sauce, and a little vinegar (the vinegar can make the tender ginger shreds more flavorful).

9. Stir-fry the ingredients and ribs evenly, add water and simmer together with cucumber. Because the cucumber will produce water during the braising process, add a little less water. In the picture I have more water, so you can add water to the bottom of the pot.

10. When the aroma comes out and simmer until the water is almost dry, add chicken essence and salt, pour in the prepared Erjingtiao segment and millet spicy segment, and simmer for 2-3 minutes. Be careful not to take too long to keep the fresh pepper color Bright. (The picture is because I added too much water. I will tell you how to deal with the excess water in the warm reminder)

11. Serve it out of the pot and add celery leaves to embellish it if home conditions permit.

Tips:
1. Pay attention to the amount of water when adding water and braising. Cucumbers will leak out during the braising stage. Just submerge the bottom of the wok with the amount of water.
2. Erjingtiao segment and millet spicy are added at the end of braising to keep the fresh peppers bright in color.
3. If you accidentally add too much water, you can pour out the excess soup at the end of the plate, fry the peppercorns with hot oil in the wok, and pour the hot oil on the small fried ribs.
4. As an authentic Sichuanese, the amount of various peppers is very large. Friends who can't stand the hot pepper can reduce the amount of pepper or remove the spicy millet.