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The difference between blanched and blanched garlic ribs.
Detailed video of garlic-flavored ribs, click here for a quick look: Sandezi spent 100 to buy ribs, and added half a catty of garlic to make garlic-flavored ribs, which the whole family loved.

Garlic ribs

Ingredients: ribs, taro, ginger, garlic and onion.

Step: 1. Slice taro, shred ginger, and prepare a lot of garlic into minced garlic.

2. Chop the ribs into small pieces, then add salt, starch and water to the enlarged bowl, wash the blood of the ribs with water, then clean the ribs and control the water.

3. Add half minced garlic, shredded ginger, salt, soy sauce, a little cooking wine, pepper and oyster sauce to the ribs, mix well and marinate for half an hour.

4. Put the taro on the bottom of the plate, add some salt and stir well. Put the marinated ribs on the taro, and then pour the remaining juice and minced garlic on the ribs. Boil water in a pot, add ribs, steam after ventilation 1 hour.

After the ribs are steamed, pour the juice from the plate into the pot. After boiling, add minced garlic, chicken essence, a little sugar and gouache, and finally pour in a little clear oil, then pour the juice on the ribs and sprinkle with chopped green onion.

Tip: 1, this dish is rather light. Wash the blood with starch and salt in advance to make the taste less fishy. 2. You can use taro or potatoes at the bottom. Potatoes don't steam for that long, so they can be cut into large pieces. 3, garlic is best eaten twice, garlic will be very rich.

A light, delicious and garlic-rich rib is ready. Friends who like this dish remember to like, pay attention to, collect and forward it to Sandezi. You can also leave a message in the comment area and tell me what else you want to eat. The next issue may be your dish. Ok, I'm full and down-to-earth. See you next time!