500 grams of semi-fat ribs and 63 grams of olive horn.

The amount of Thai sweet and spicy sauce is about one-third of Lee Kum Kee barbecued pork sauce.

Lee Kum Kee ribs sauce used about one third of a bottle of garlic,10g.

Proper amount of salt and sugar

Peanut oil, appropriate amount of scallion

Appropriate amount of coriander sansheng powder

Steps of roasting spareribs with olive horn juice

1. forest angle.

I bought this in Yide Road, Guangzhou. Moderately salty, dry and fragrant, full of flavor.

I didn't find the right one on Taobao. It is either too salty or too thin.

This is three times the amount.

2. The required sauce:

Thai sweet and spicy sauce

Lee Kum Kee ribs sauce

Li Jinji barbecued pork sauce

3. Pickled ribs need garlic, preferably garlic juice.

4. Wash the olive horn first, soak it into the flavor, and keep the water for soaking the olive horn.

5. after soaking, take out the olive horn, cut half into small pieces, and the other half is not cut.

6. The first step is to cook the sauce.

Put the water soaked in the olive horn into the pot, and then put the chopped olive horn into the pot to cook.

7. Add one third of ribs sauce and barbecued pork sauce.

8. Put the third bottle of sweet and spicy sauce.

9. salt

10. Three spoonfuls of sugar.

1 1. After cooking, filter off the dregs and keep the juice.

12. Pour the filtered sauce into the pot, bring it to a boil, and pour the raw flour juice while pushing the pot.

13. In fact, it is neither dry nor thin.

14. Pour some peanut oil from the pot.

Cool the cooked sauce and put it in the refrigerator, and use it up within one week. The cooked sauce can be used three times this time.

Use the remaining sauce next time. Scoop out a part and put it in a pot to heat and boil. Put a little bright oil in the pot before pouring it into the casserole. Never let it cool.

15. Step 2, fry the ribs.

Marinate the ribs first.

Cut the ribs into small pieces and add salt, sugar and garlic.

Preferably garlic juice.

16. Stir well.

Marinate it for a while, and the ribs will taste better.

17. After the ribs are tasty, add the raw flour and mix well.

18. Fried ribs.

Boil the pot and pour in peanut oil.

19. The oil temperature is about 70% to 80%. First, put a spare rib to test the oil temperature. If the ribs float, the oil temperature is appropriate.

When the oil temperature is low, the ribs will absorb oil. The oil temperature is too high, the ribs are not cooked inside, and the outside will be burnt.

20. Fry the ribs until golden brown and take them out.

2 1. Step 3: Roast ribs.

Put a casserole that can be dry-cooked with an open flame on the fire and dry-cook it with medium heat.

22. Bring the pot to a boil and add a little oil.

23. The other half of the uncut olives and onions are at the bottom, so don't fry them.

24. Fried ribs.

25. Add the boiled sauce.

More sauce.

26. Put the coriander, cover the pot and bake for a while.

27. Serve.

One of the highlights of this dish is scalding. If it's not hot, this dish will be greatly discounted.

In addition, the choice of ribs is very important. A little more meat, half fat and fragrant.

This dish can be cooked without olive horn, and this sauce is also very colorful, and the taste is not too bad.