Spicy Griddle Spare Ribs
1.
Soak the ribs in water for half an hour, then add green onion and ginger cooking wine and appropriate amount of salt to marinate for two hours
2.
Wash the garlic sprouts and cut into sections
3.
Peel and slice onions
4.
Cut ginger slices, garlic beaten flat, millet spicy and dried chili into small pieces and prepare appropriate amount of Chinese pepper for later use
5.
The surface of the marinated ribs is evenly coated with a layer of flour
6.
Heat a little more oil in the wok, add the ribs and fry until the surface is golden
7.
Fish out for spare
8.
Leave the bottom oil in the pot and stir-fry the Pixian bean paste to get the red oil
9.
Saute ginger, garlic, pepper and dried chilies
10.
Add garlic sprouts, onion ribs and spicy stir fry with millet
11.
Add appropriate amount of cooking wine
12.
Moderate sugar
13.
Stir evenly with a little salt to get out of the pot (be sure to put less salt or not because the bean paste has been marinated before and the bean paste is also salty)
14.
Finished picture
