dry pot ribs
Ingredients: 75g of ribs.
ingredients: some millet pepper (depending on personal tolerance), 1 tbsp pepper, 2 star anise, 1 small piece of cinnamon, 2 fragrant leaves, a little cumin, 2 garlic, 2 ginger, 2g lotus root, 3 green peppers, half onion and 4g celery.
Pickled ribs: 1 tbsp cooking wine, 3 tbsp starch, 1 tbsp light soy sauce, a little spicy and fresh.
seasoning: 1 tbsp cooking wine, 1 tbsp lobster sauce, 1 tbsp soy sauce, 1/2 tsp white sugar, 1 tsp black pepper, 1 tsp pepper powder and a little cumin powder. A little chicken essence.
1. Chop the ribs into small pieces, wash and drain.
2. marinate with marinated ribs for 3 minutes.
3. Put a proper amount of cooking oil in the wok until the ribs are not covered. Heat them until they are warm. Add the ribs and fry them on medium heat.
4. Turn it from time to time when frying.
5. fry until the surface is brown, and take out the pan.
6. When frying ribs, prepare the ingredients: cut the millet pepper in half. Slice lotus root. Wash celery, separate leaves from stalks, and cut celery stalks into sections. Slice the onion. Slice ginger. Cut the garlic in half. Packed separately according to the order of the pot: millet pepper, pepper, fragrant leaves, star anise, cinnamon and cumin granules are put together. Put ginger and garlic together, lotus root slices alone, celery stalks, onions and green peppers together, and celery leaves alone.
7. Cool the ribs, then put them in the pot, fry them for about 5 minutes with medium fire, and then take them out.
8. Pour out the oil in the wok, leave a little oil, add the millet pepper, pepper, fragrant leaves, star anise, cinnamon and cumin, and fry with low fire for fragrance.
9. Add cooking wine, lobster sauce, sugar, soy sauce and chicken essence and stir well.
1. Add garlic and ginger.
11. stir-fry the lotus root slices.
12. Stir the ribs evenly and add a little broth or water.
13. Stir the celery stalk, onion and green pepper evenly.
14. Add black pepper, pepper powder and cumin powder and stir well.