Griddle Ribs
1.
Boil the ribs in water first. Remove blood and foam.
2.
After the ribs are cooled, they are deep-fried until crisp and yellow, and then re-fried after being removed and cooled.
3.
Cut potatoes and carrots into strips and fry them in a frying pan until they are cooked (potatoes can be treated with starch first)
4.
Stir-fry the ginger and garlic with appropriate amount of oil until it is fragrant. Add the soy sauce and oil-consuming hot pot ingredients and stir fry. When the oil is integrated, the ribs are stir-fried evenly.
5.
According to the principle of hard-to-ripe first and easy-to-ripe later, add shiitake mushrooms, lettuce, lotus root slices, potatoes, carrots, cucumbers, onions and other ingredients in turn and stir fry.
6.
When the vegetables in the pot are basically cooked, add salt, light soy sauce, and chicken essence to taste. Then transfer everything in the pot to a baking pan lined with tin foil. Test in the oven for 10 minutes. (My main consideration in this step is to consider some undercooked dishes, which may not be put in the oven.)
Tips:
Shiitake mushrooms must be placed behind the ribs, which absorb oil, so this dish consumes a lot of fuel.
