1. Ingredients: The crispy ribs at the tail section of the ribs are about 500g, and the large green mango flesh is half. Marinade: appropriate amount of black pepper, dried onion slices, garlic slices, 3 bay leaves, 2 Thai peppers, 1 egg, sugar, salt, oyster sauce, cornstarch, and peanut oil.
2. Wash the pot without oil, put in the washed black peppercorns and bay leaves, and bake with a low heat until it is dry and fragrant. Use the back of a knife to press into coarse particles for later use.
3. Add all the marinade to a bowl with crispy bones, stir well and marinate for a good taste. I marinated it in the refrigerator at noon and only cooked at night.
4. Heat the pan with oil. Use chopsticks to lower the crispy ribs into the pan. Keep it on a medium-low heat and slowly cook until it is slightly charred and fragrant.
5. After you can smell the very strong barbecue aroma, add the mango cubes and stir-fry evenly. Do not add water, just cover the lid and stew. Repeat the operation for a few times, otherwise the mango taste will not enter the steak, it will already be mashed.
6. After filling the kitchen with the aroma of mango flesh, add the garnished carrots and green peppers and stir fry evenly.
7. Fry and stew the whole process without dripping water. After the steak fully absorbs the aroma of mango, it can be out of the pan.
Tips:When making this dish, no drop of water was added during the whole process. After part of the operation, you must turn the pot diligently, but do not stir fry too hard. When the mango is braised, water will come out, and too much force will turn it rotten.