Ingredients: ribs, garlic, green pepper, seasoning: onion, ginger, minced garlic, soy sauce, cooking wine, salt and pepper.

working methods

(1) Chop the ribs into pieces, wash them, put them in a bowl, add light soy sauce, cooking wine and minced onion, ginger and garlic, and marinate for 10-30 minutes.

(2) Dice garlic and green pepper for later use.

(3) Pour oil into the pot, carefully put the ribs after the oil temperature rises, fry until the oil bubbles become smaller, and then take out the oil control.

(4) After the oil temperature in the pot rises again, carefully pour in the ribs and fry until golden, crisp and full.

(5) Pour a few drops of fried minced garlic and minced green pepper into another pan, pour ribs and stir fry, and sprinkle salt and pepper powder before taking out the pan and stir fry evenly.

? Take out the pot and put it on the plate.

skill

(1) This dish needs to be fried twice for ribs to be crisp, and the oil temperature did not reach very high when it was fried for the first time.

? The water in the ribs is not completely fried, and if the oil temperature rises again, it will still make a loud "splash" sound when poured into the ribs.

? This just shows that there is still a lot of water in the ribs.

(2) Don't turn off the fire until the ribs are finally fished out. Always keep the oil temperature high, so that the fried ribs can be cool but not greasy.

? Turn off the fire before cooking. When the oil temperature drops, the ribs will absorb oil and become very greasy.

(3) Because pepper and salt contain salt, it is not necessary to put salt when pickling ribs. Sprinkle pepper and salt according to personal taste, or touch it when eating.

(4) How to deal with fried oil:

Starch and water are mixed in the ratio of 1: 3. After the oil pan is heated, the prepared starch water is poured in, and the noise in the oil pan gradually decreases.

When the starch is fried to a solid state, turn off the fire and drain the oil, so that the impurities in the treated oil are absorbed by the starch and become clean.

Can be reused.

When filtering oil, you can put two layers of oil-absorbing paper on the colander, and some tiny impurities in the filtered oil can be absorbed by the oil-absorbing paper.