Spicy is not only the favorite of Chongqing, Hunan and Sichuan people, but also enjoyed by many people now, because spicy can not only stimulate the appetite, but also make people's blood flow faster. Cumin, on the other hand, is a strong aromatic seasoning, which can bring out the fragrance of food. Spicy cumin ribs are such a popular dish with Sichuan characteristics.
Raw materials:
Pork ribs1000g ginger 20g onion 20g Redmi (for coloring) 20g salt15g pepper powder15g pepper noodles 30g (according to taste).
20g of cumin powder (increase or decrease according to taste), 30g of cooking wine, 30g of sugar 1 0g of star anise 1 a fragrant leaf, 3 pieces of cinnamon, a short piece of Amomum tsaoko1a three-kaempferia.
20 grams of sesame seeds and 400 grams of vegetable oil (actual consumption 150)
Practice:
1: Prepare materials.
2. Soak the ribs with water 1 hour, soak them in bleeding water, and take them out for later use.
3: First, fish the ribs with boiling water to remove excess blood and fishy smell, take them out and wash them, add water to the pot again, add Redmi, star anise, three nai, cinnamon, fragrant leaves, Amomum tsaoko, ginger and onion, and pour them into the ribs for marinating.
4. After marinating for 30 minutes, take out the ribs and control the moisture.
5: Add 400 grams of vegetable oil into the pot, heat it to about 200 degrees, turn off the fire, and when the oil temperature is cooled to about 140 degrees, pour it into the ribs and fry it.
6: fry until the surface of the ribs becomes brittle, and when the meat quality is tightened, remove the oil control for later use (friends who like to do it can fry for a while)
7: Leave 50 grams of oil in the pot, stir-fry the ginger onion and remove the ginger onion.
8: When the oil temperature drops to about 80 degrees, pour in the Chili noodles and stir-fry them with low fire (be careful not to fry them) until the oil turns red.
9: Pour in the ribs and stir fry, add 50g of water (the purpose of adding water is to melt salt and chicken essence), add salt and chicken essence, continue to stir fry on low heat, and add sesame, pepper noodles and cumin powder to stir fry quickly and evenly after the water is dried.
10: pan and plate, and a spicy and delicious cumin sparerib is ready.