Ingredients: 400G of ribs, 300G of metapenaeus ensis, potato 1 piece, lotus root 1 node, lettuce 1 root, cauliflower 1 small piece, half onion, garlic 1 head, appropriate amount of coriander, and pepper/kloc.

Marinated shrimp seasoning: salt 1 teaspoon, black pepper.

Seasoning for pickled ribs: salt 1 teaspoon, cooking wine 1 tablespoon, soy sauce 1 tablespoon, and half a teaspoon of sugar.

Sauce seasoning: cooking wine 1 tablespoon, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, vinegar 1/3 tablespoons, spicy beans, black bean sauce 1 tablespoon, bean paste 1 tablespoon, and 3 teaspoons of sugar.

Other seasonings: salt 1 teaspoon, salt and pepper and cumin powder.

method of work

1. Prepare the materials.

2. metapenaeus ensis to gills and shrimp line, cut open the back, wash and fully drain, add seasoning to catch and marinate for more than half an hour. (Shrimp and spareribs must be fully drained before pickling, which will not affect the taste and will not explode.)

3. Soak the ribs for about half an hour to remove blood and fishy smell, rinse them thoroughly, drain them, add seasoning until the water is fully absorbed, and marinate for more than half an hour.

4. Slice potatoes and lettuce, slice lotus root, and tear cauliflower into small flowers.

5. Dice the onion, peel the garlic, and cut the coriander into sections for later use.

6. Pour enough oil into the pot, and pour all kinds of side dishes in turn for frying. The maturity of each dish is different, so one kind is fried, first vegetables are fried, then shrimps are fried, and finally ribs are fried. )

7. The fried lettuce remains bright green. (The time of frying vegetables must be well controlled. Frying is to remove excess water from vegetables, not only to maintain color, but also to maintain taste and impression, so the time and duration of frying are very important.)

8. The ribs should be fried twice, once until the color changes for about 3-5 minutes. Take them out and wait until the temperature of the oil pan rises again, then pour them into the pan and fry them until they are completely cooked. When frying, keep turning them over, because the pickled ribs are easy to paste.

9. It is best to fry the shrimp twice to ensure that it is crisp outside and tender inside.

10. Take another oil pan, add pepper and stir-fry until fragrant, then remove pepper, add onion and garlic and stir-fry slightly.

1 1. Pour in all vegetables and add 1 teaspoon salt and stir well.

12. Pour in shrimp and ribs, pour in the sauce prepared in advance, stir well, sprinkle salt and pepper and cumin powder when taking out of the pan, and finally decorate with coriander. (The taste of the sauce can be adjusted according to your own preferences. This is basically not spicy. Don't save the last powder, it will greatly enrich the taste)