Griddle Ribs

Name: Griddle Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork ribs; Some Tofu bubble; Some shallot; Some ginger; Some garlic; Some Dried chili; Some Doubanjiang; Some Spicy Soy Sauce; Some Hot pot bottom material; Some Soy sauce; Some salt; Some Chicken Essence

by Cold wind dew

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I love to eat dry pot, every time I watch the small stove burning magnetically, my heart is always warm and satisfied.
On the Qixi Festival, I went out with my husband for a tooth-making festival. Although there are quite a few Sichuan restaurants here, there are really not many that make dry pots. Unfortunately, I am disappointed that there is no such small stove. . It is the finished product.
So I thought: If there is no small stove to burn, wouldn't it be okay at home?
There are nutmeg and grass fruit in the dry pot in the restaurant, but a pack of grass fruit in the supermarket costs more than 4 yuan, which is really hard to buy, but fortunately, there are all-purpose hot pot ingredients, not afraid that it tastes bad! "

Griddle Ribs

1. Sliced ginger, minced garlic and dried pot are sometimes delicious because of its aroma, and the key to this aroma is ginger and garlic. The amount is more than usual for stir-fry, especially ginger. Don't cut it carelessly!

2. The pork ribs were cut into small pieces, and they were cut sideways when they were bought, so cut a toothpick bone in the middle of each piece.

3. Sichuan cuisine, how can you get dry peppers! Cut the dried chili into small pieces and control the amount according to personal taste.

4. Pour more oil than usual in a non-stick pan, pour the ribs, and spread it out flat. Fry until the surface is golden brown. This step is to harden the surface of the ribs so that they will be tender on the outside and tender on the inside. You can also deep-fry, but frying is relatively fuel-efficient and healthier than frying. Be careful to burn yourself when frying!

5. When frying the ribs, it is best to use chopsticks except for the one just put in. Several noodles have to be fried, or the other places will ooze blood. After frying, put it out and put it in a deep dish.

6. Pour a spoonful of soy sauce and a spoonful of soy sauce on the ribs, mix well, and marinate for 10-15 minutes. This way the taste is easy to get in, and it won't be salty on the outside and tasteless on the inside.

7. Pick up some of the residue that leaked when the ribs were just fried, and heat it up. Add ginger and garlic until fragrant.

8. Pour in the marinated ribs, stir fry, add dried chilies, and continue to stir fry.

9. Add the spicy bean paste and hot pot base, stir fry to get the oil. Add the right amount of water and smolder it. Remember to add it while slipping, don't pour it directly on the meat, otherwise it will be easy to burn.

10. The high fire has been boiled, and stir-fried from time to time to prevent it from drying out. This way, the juice will be easily collected and the meat will not be too woody. Boil for 15 minutes and the water is almost dry. When the soup is thick, add the green onions, simmer for another 2 minutes, and get up!