500g of ribs, 2 green peppers, extra-grade fresh soy sauce 1 spoon, oyster sauce 1 spoon, proper amount of salt,

2g of pepper, cooking wine 1 spoon, 3g of Jiang Mo, 2g of pepper powder, and proper amount of vinegar.

Practice steps

Rinse the ribs and chop them into small pieces. Blanch in a pot for later use;

Don't peel garlic and cut green peppers into pieces;

Add cold oil to the hot pot and stir-fry the ribs for a while, then add Jiang Mo and minced pepper, and stir-fry the ribs without moisture;

The ribs must be stir-fried dry, stir-fried until the meat quality is firm, and then put in cooking wine to remove the fishy smell and make the meat more tender;

Adding extra-grade fresh soy sauce enhances the flavor of ribs;

Stir-fry while cooking oyster sauce, which also enhances the flavor of ribs and also removes fishy smell;

Add the soy sauce to color, and a little vinegar will dissolve the calcium, phosphorus and minerals in the ribs to refresh them;

Put the peeled garlic into the pot;

Add a little boiling water, not too much water, just without ribs, and simmer for 30 minutes on high heat;

Put the green pepper pieces into the ribs, burn them until they are raw, and add a proper amount of salt;

When the ribs turn golden brown and the soup is thick, add pepper and stir-fry evenly.

Out of the pot, a fragrant dry pot of garlic ribs is ready!

Tips

Garlic must be burned with skin.

The practice of spicy dry pot ribs ingredients materials.

Appropriate amount of ribs, onion 1 piece, green and red peppers 1 piece, ginger 1 piece, 3 cloves of garlic, green onion 1 root, fermented soybean 1 piece,

Appropriate amount of dried pepper, pepper granules 1 pinch, appropriate amount of chicken essence, a little sugar, a little pepper, a little pepper powder,

A little cumin powder, Pixian bean paste 1 tablespoon, oyster sauce 1 spoon, chicken juice 1 spoon, scallop sauce 1 spoon,

Aromatic vinegar 1 spoon, cooking wine 1 spoon, butter chafing dish bottom material 1 small piece.

Practice steps

Wash the ribs, boil water in the pot, pour in the ribs and cook until the water boils again, and cook for 2 minutes;

Take out, rinse with clear water and drain for later use;

Pour a little more oil into the pot to heat it, and pour the drained ribs into the fire to fry;

Fry until golden, remove and drain for later use;

Chopping hob with scallion, slicing scallion leaves, shredding green pepper, shredding onion, slicing ginger,

Peel garlic, pat it flat, douchi, pepper and dried Chili are all appropriate;

Prepare a small bowl, add a spoonful of balsamic vinegar, oyster sauce, chicken juice and scallop sauce, and stir a little sugar for later use;

Leave a little base oil in the pot, add ginger and garlic and stir-fry for a while;

Add a spoonful of bean paste. Change to a small fire;

Add small pieces of chafing dish bottom material, lobster sauce, pepper granules and dried chili, stir-fry in red oil and stir-fry until fragrant;

Add scallion and stir-fry for a while;

Add spareribs and stir-fry evenly over high heat;

Pour a little cooking wine along the edge of the pot and stir-fry for a while;

Pour in the prepared juice along the edge of the pot and stir-fry evenly;

Add onion, stir-fry green pepper with high fire until it is broken;

Add onion leaves, add chicken essence, pepper, pepper powder and cumin powder, stir-fry evenly, and then turn off the heat and take out the pot;

Serve on a plate, and cut the onion leaves into strips to decorate.

Tips

Pork ribs should be blanched first and then fried, so that the ribs can be made clean without blood bubbles;

The bean paste seasonings are salty, so the salt is not added;

Chili peppers are increased or decreased according to their own tastes. If you like spicy food, you can also sprinkle some Chili powder to taste.

Don't have too much hot pot bottom material, just break a small piece and add it as seasoning;

If you eat while heating in a dry pan, pour a little water after step 15 to avoid the bottom burning dry when heating in a dry pan later.