Let's take dry pot ribs as an example: a catty and a half of side dishes, a large piece of ginger, twenty small garlic, one tablespoon of cooking wine, one tablespoon of light soy sauce, one and a half tablespoons of oyster sauce, half a tablespoon of soy sauce and half a tablespoon of sugar.

working methods

1, 1 kg and a half ribs are washed and cut into small pieces. Add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp oyster sauce,/tbsp soy sauce and 1 tbsp sugar, mix well and marinate for 2 hours.

2. Take a casserole or a pot with good thermal insulation (I use a small cast iron pot of 18CM), cover the bottom of the pot with sliced ginger and peeled garlic, and then pour in about three tablespoons of cooking oil (the amount that can cover the whole bottom of the pot is enough).

3. Spread the marinated spareribs into the pot, pour the marinade of the marinated spareribs in the bowl into the pot, cover the pot, boil over medium heat, and simmer for about 20 minutes.

4, open the lid and sprinkle with chopped green onion, even the pot can be served.

skill

1, this is a dry dish. You don't need to put a drop of water in this process, so don't worry about burning it. There is oil in the pot and marinade for pickled ribs. If you turn on a small fire for 20 minutes, it won't burn.

2, salad oil can cover the whole bottom of the pot, don't put too much, otherwise it will feel too greasy, and the ribs themselves have oil.

3. If you want to shorten the curing time, cut the ribs into small pieces, and the curing time can be greatly shortened.

If you like crispy ribs, you need to extend the cooking time, always pay attention to the situation in the pot, and be careful not to dry them.

Don't let go of the garlic in the pot when eating. After boiling in oil at high temperature, garlic becomes soft, sweet and delicious.