Mochi Pork Ribs
1.
First make sesame oil, wash the fresh green pepper and drain the water
2.
Add rattan pepper in cold pan with cold oil and simmer for 10 minutes
3.
After the fragrance comes out, if you like a little bit more numbness, you can add some dried sesame pepper and let it open for a minute.
4.
Pour the whole pot into the container and set aside
5.
Blanch the ribs, remove them after boiling and set aside. In another pot, pour the oil (more than stir-fry), add the star anise pepper, heat the oil and add the ribs (the water must be drained), stir well, add a tablespoon of sugar, and stir well. Then add green onion, ginger, garlic, crushed millet pepper, bay leaves, cumin, cooking wine, and a little vinegar. Stir for 3 minutes, then pour half of the sesame oil made before, stir-fry and add water. After the ribs, add Simmer right amount of salt over high heat until the ribs are fully cooked (you can control the degree, if you want to have a strong taste, simmer for a shorter time, if you like a soft texture, add more water and simmer for a while). Find a suitable container to serve. I don’t have such a big beautiful container
6.
Put the chopped green onion, minced garlic, sesame pepper powder, and chicken essence on top of the ribs. Heat the remaining half of sesame oil and pour it on top. A scented ribs is finished.
Tips:
After frying, add water and simmer the ribs for a while, so that the numbness can better penetrate into the ribs. Do not put too little water at the beginning. If the water becomes less and the ribs are not cooked yet, adding more water will affect the taste, so it is better. Put a sufficient amount of water at the beginning, without covering the lid, the water will evaporate.
