Home-cooked Flavors that You Never Get Tired of = Excellent and Delicious Dry-pot Garlic Pork Ribs in The Cold Winter
1.
Prepare fresh small rows. Chop the ribs into small pieces of the same size. In this way, it is easier to ripen, heat evenly, and taste fast and evenly. The bones I chose are very thin; the thinner the better. And the part with delicious crispy bones indicates that the pigs are more "young" and the meat is tender.
2.
Wash fresh ribs
3.
Heat the pan with cold oil, add water to the drained ribs, and sprinkle a small amount of ground ginger and chili. After the ribs are in the pot, change to high heat and stir-fry without the crackling sound of water, so that the ribs should be slightly dry.
4.
Put in the cooking wine. Add cooking wine and the meat is more fragrant and tender
5.
It tastes very fresh when cooked. The addition of extremely fresh flavor enhances the umami taste of the small row
6.
While stir-frying, add dark soy sauce to the pot to color. Putting an appropriate amount of vinegar to dissolve the calcium, phosphorus, iron and other minerals in the ribs can not only increase the umami taste, but also increase the freshness and nutrition, which is beneficial to the body's absorption.
7.
Prepare unpeeled garlic. Choose a smaller garlic clove that is tasty and easy to rot. Garlic must be roasted with the skin.
8.
Add water along the side of the pot; don't add too much water at a time; just flood the ribs with water. After the high heat is boiled, turn to low heat and simmer for 30 minutes
9.
Put the cut green peppers into a small row; fry until the green peppers become soft. The green peppers are put in after the garlic, and must be burned until the green peppers are broken. Add salt and cook over low heat until the soup is thick
10.
The ribs have turned yellow and the color is bright, which makes people salivate. When it comes out of the pot, the soup in the pot gradually decreases. When the soup is thick, it can be completely wrapped on the ribs. Sprinkle some pepper, so that a plate of fragrant dry pan garlic ribs is ready.
Tips:
1. Put in an appropriate amount of vinegar to dissolve the calcium, phosphorus, iron and other minerals in the ribs, which can not only increase the flavor, but also increase the freshness and nutrition, which is beneficial to the body's absorption.
2. Prepare unpeeled garlic. Choose a smaller garlic clove that is tasty and easy to soften. Garlic must be burnt with the skin!
3. Prepare fresh small rows. Chop the ribs into small pieces of the same size. In this way, it is easier to ripen, heat evenly, and taste fast and evenly. The bones I chose are very thin; the thinner the better.