Taste: sweet and salty. Technology: Roasted dried tangerine peel ribs. Ingredients: Ingredients: 500g of ribs (big ribs).

Accessories: 20g dried tangerine peel.

Seasoning: 3g of Xiang Lian, 20g of shallots, 5g of rock sugar15g, 5g of chili (red, sharp and dried), 2g of pepper, 45g of chili oil, 30g of cooking wine, 3g of salt and 2g of monosodium glutamate teach you how to make dried tangerine peel ribs, and how to make them delicious.

2. Cut the onion and dried pepper into sections;

3. Slice ginger;

4. Wash the ribs with hot water several times, drain the water and put them in a bowl;

5. Add half onion, half ginger, salt and cooking wine, mix well and marinate for more than 20 minutes;

6. Cut the soaked tangerine peel into shreds, and squeeze it dry for later use;

7. Soak dried tangerine peel in water for later use;

8. Put a small amount of oil in the pot, add sugar to stir-fry the sugar color, and remove it for later use;

9. Wash the pot and set it on fire, put oil and burn it to 70% heat, and choose ginger and onion for ribs.

10. Drain the marinade and put it in a pot to dry the water;

1 1. Take out the ribs;

12. Leave the bottom oil in the pot, and the remaining half of the onion and ginger slices will be fragrant;

13. Add Zanthoxylum bungeanum, Capsicum annuum and shredded dried tangerine peel and stir-fry slightly;

14. Add about a catty of water and soaked tangerine peel;

15. After boiling, add ribs, sugar and salt, cover the pot after boiling again, and burn for about 40 minutes;

16. After adding the red oil, change the fire to collect the soup;

17. Mix in monosodium glutamate and serve.

Pie-food phase grams:

Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.