Griddle Ribs and Shrimp
1.
Marinated shrimp seasoning: 1 teaspoon salt, moderate black pepper;
Marinated ribs seasoning: 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and half a teaspoon of sugar;
Sauce seasoning: 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/3 tablespoon of vinegar, 1 tablespoon of spicy black bean paste, 1 tablespoon of bean paste, 3 teaspoons of sugar;
Other seasonings: 1 teaspoon of salt, appropriate amount of salt and pepper and cumin powder.
Prepare all materials
2.
Remove the gills and shrimp thread of the Jiwei shrimp, open the back, wash and drain well, add seasonings and pick up and marinate for more than half an hour (shrimp and ribs must be fully drained and then marinated, it will not affect the taste and not easy to burst)
3.
Soak the ribs for about half an hour to remove the blood, water and smell, rinse well and drain well, add seasonings and grab until the water is fully absorbed, and marinate for more than half an hour
4.
Cut potatoes and lettuce into strips, slice lotus root, and tear cauliflower into small flowers
5.
Cut the onion into small cubes, peel the garlic, and cut the coriander into sections.
6.
Pour enough oil into the pot, then pour in various side dishes and fry them in turn (each kind of dish is different in maturity, so one kind of fried, first fried vegetables, then fried shrimps, and finally fried pork ribs)
7.
The fried lettuce still keeps green (the time of frying vegetables must be mastered. Frying is to remove excess water from the vegetables. It is necessary to maintain the color, but also to maintain the taste and appearance, so the time and temperature of frying are very important)
8.
The ribs need to be fried twice, one time until the color changes for about 3-5 minutes. Take it out and wait for the temperature of the oil pan to rise again, then pour it into the pan and fry it until it is fully cooked. When frying, keep turning it because it has been marinated. The ribs are easy to stick to the bottom
9.
It’s best to fry the shrimp twice to ensure that the outside is crispy and tender inside.
10.
1In a separate frying pan, pour in the pepper and fry to get the fragrance, then remove the pepper, pour in the onion and garlic and fry slightly
11.
Pour in all the vegetables and add 1 teaspoon of salt and stir-fry evenly
12.
Pour in shrimp and ribs, and stir in the pre-adjusted sauce, sprinkle with salt and pepper and cumin powder when out of the pan, and finally decorate with coriander (the taste of the sauce can be adjusted according to your preference, this is basically not spicy Taste. Don't save the powder at the end, it will greatly enrich the taste)
