Sparerib 400g

Potatoes1piece

Onion1piece

Lotus root1node

Bean gluten1root

Cucumber1root

Carrots1root

Green pepper each 1 piece

Celery1root

A handful of coriander

Onion1root

Xiaomi spicy1bar

Butter chafing dish bottom material 50g

Appropriate amount of spices (Kaempferia anise, etc.)

Scallion, ginger, garlic and dried Chili are appropriate.

Green pepper1small bar

Dry pot ribs's approach

Chop the ribs into small pieces, wash the blood, and marinate them with salt, starch, cooking wine and soy sauce for two hours to taste. Put more oil in the pot, fry the ribs until they are brown (if they are not soft enough, fry them for a long time), and cut other materials for later use. Ok, don't wash the pot next, do it in one breath! Steps of dry pot ribs 1

Fry the potatoes and carrots that are not easy to cook with the oil in the fried sparerib pot. Don't cut the potatoes too small, they will melt at the back! If there are not too many ingredients, you can pour off some of the base oil. Step 2 of dry pot ribs's practice

Pour onion, ginger, garlic and other condiments into the pot, add a spoonful of hot pot bottom material, a spoonful of watercress, a spoonful of cooking wine, a little soy sauce, a spoonful of sugar and stir-fry until fragrant. Pour in the ribs and stir well. Step 3 of dry pot ribs's practice

Keep turning over and over, add lotus root slices, potatoes, carrots, bean gluten, cucumbers and celery in turn, and then continue to turn over and over. In fact, the vegetables are basically oiled and will be cooked soon! Step 4 of dry pot ribs's practice

When the steam in the pot is almost dry, add onion and stir-fry until it is slightly soft, then add green pepper and green onion and continue to stir-fry. Step 5 of dry pot ribs's practice

Taste the salt when you get out of the pot, then adjust it according to your own taste, turn off the fire, sprinkle sesame seeds and coriander. Step 6 of dry pot ribs's practice

Let's eat from the pot and have a beer. It's a perfect match!