Name: Homemade Dry Pot Spare Ribs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Ribs; Some carrot; Some celery; Some onion; Some ginger; Some Rice wine; Some Griddle Seasoning; Some garlic; Some Soy sauce; Some corn starch; Some Rapeseed oil; Some Refined salt

Homemade Dry Pot Spare Ribs

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Griddle, also called Griddle dish, is Sichuan cuisine. Compared with hot pot, Griddle dish has less soup, more fat, spicy and fragrant, different ingredients and different side dishes. Each dish has a different style. Has its unique style. I made the dry pot ribs with celery and carrots, because my daughter can’t eat too spicy, so I didn’t use big red chili and dried peppers. I only used a spoonful of dried pot seasoning. If not, I can use Pixian bean paste and dried peppers. , Saute the seasonings such as pepper, star anise, cinnamon and cumin. The celery stalks used in it are put into the pot, and the celery leaves are not thrown away, but can be used to spread the bottom of the dish or add it before the pot. Good ingredients are not wasted. The homemade version of dry pot spare ribs is simple and can be done with zero cooking skills. Those who like dry pot dishes can do it.
Homemade dry pot spare ribs

Ingredients: 500 grams of ribs, appropriate amount of carrots, appropriate amount of celery

Ingredients: appropriate amount of onion, appropriate amount of ginger, appropriate amount of rice wine, appropriate amount of garlic, appropriate amount of dry pot seasoning, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of corn starch, appropriate amount of rapeseed oil, appropriate amount of refined salt

Homemade Dry Pot Spare Ribs

1. Choose ribs for the ribs, chop evenly into small sections. Soak in clean water for about half an hour, change to two or three clean water, soak the blood. Add a little rice wine and marinate for 15 minutes.

2. Cut celery into sections, and slice carrots into thin strips, about the same size as celery. Celery can also be used. The side dishes are optional, and you can also add some red peppers and green peppers.

3. Cut the onion, ginger slices, and prepare the dry pot seasoning powder. If you like spicy food, add more dry pot seasoning powder.

4. Drain the ribs to remove some water, add 2 tablespoons of oil and mix, then add an appropriate amount of cornstarch and mix well. Like to mix some oil, the oil can lock the moisture of the ribs. This also prevents the oil from being fried when entering the oil pan, and the ribs are crispy on the outside and tender on the inside after being fried.

5. Put oil in the pan, fry the ribs, fry them until slightly yellow and remove them, heat the oil again, and re-fry them once and remove them. First it is cooked slowly.

6. Leave the bottom oil in the pot, add sliced ginger, shredded onion, and garlic slices and fry until fragrant. If you use Pixian bean paste, dried peppers, spices and other ingredients, just add them in this step.