Sparerib gram 500

Zanthoxylum bungeanum

Alpinia officinarum and Illicium verum

Proper amount of soy sauce

Appropriate amount of ginger and garlic

Some bean paste

Soak in sea pepper to see the mood

A few green peppers

Appropriate amount of sugar

Cooking wine

Appropriate amount of chicken essence

How to dry ribs?

Rinse the ribs with water, take out the pot, put the ribs in cold water, put two pieces of ginger and pour a little cooking wine. Blanch, take out after the water is boiled, and wash the ribs clean. Drain water for later use.

Slice ginger and garlic, cut green pepper into sections, and soak sea pepper into sections.

Take the pan, pour the oil, add the ribs and stir fry. At this time, you can cook wine to remove the smell of meat. Then add star anise and ginger, stir-fry until the ribs change color and present golden color. (Friends who like to eat dry food can stir-fry for a while)

After the ribs turn golden, add ginger and garlic, then add a spoonful of sugar and stir-fry for a while. Then put in two tablespoons of soy sauce and stir-fry to taste.

Add bean paste and pickled sea pepper and stir fry (if you don't eat spicy food, you don't need to add it, it will taste better if you add a little), and you can add two drops of vinegar to taste.

Add the green pepper and stir fry. At this time, you can taste the taste and add some chicken essence. Stir-fry and you can get out of the pot

Kaichi

Tips

1: The pork ribs must be boiled in cold water, and then the blood foam will come out. After the water boils, it can be taken out and washed in two or three minutes.

2. Putting sugar is refreshing and adding color.

3: It will taste better with bean paste.