Beef Spare Ribs 500g Two large tomatoes 8 saints fruit, green onion? Ginger, salt and pepper. pepper
Pork spare ribs 200 grams, lettuce 500 grams, 100 grams of red pepper, 200 grams of eel, 200 grams of duck intestines, 200 grams of tripe,
Pork loin slices 1 ()0 grams, 2000 grams of beef broth, tofu, shiitake mushrooms, red if vermicelli, flat mushrooms, cabbage, bean tips, vegetable oil,
Salt, cooking wine, pepper, ginger, scallions, sesame oil saucer each Adequate amount.
①wash the ribs, cut 2 ~ 3 cm square small pieces, people in the basin with Sichuan salt, cooking wine, pepper, ginger, green onion marinade for 20 minutes,
boiling water in the pot, forever after the fish out to be used. You can also put the marinated pork ribs into a 60% oil temperature pot, deep-fried to six or seven matured fish up and spare.
Lettuce peeled and cut into large strips, red moss vermicelli washed and soaked in warm water, the rest of the ingredients were washed and molded into a plate.
② flavor plate with sesame oil, eggs, monosodium glutamate and garlic as the basis for modulation. According to the needs of diners can choose other flavor plate.
3 will be the pot on the fire, under the vegetable oil burned to fifty percent of the heat when the small red chili peppers fried red oil, under the spare ribs, mixed with the amount of beef broth, to be eight, nine ripe, poured into the hot pot, with the saucer and other raw materials on the table that is, edible ingredients can be widely selected.
3, cold water under the beef bones boil, fish out. Add the beef bones, green onions and ginger to the pot and simmer until the broth thickens.
4, in a pot of oil over low heat, sauté the onion and ginger.
5, add peeled large tomatoes and saute into tomato sauce.
Main ingredient: spare ribs
Supplement: garlic Seasoning: soy sauce, white wine, rock sugar
Production process sitting pot into the water, the spare ribs cleaned into the pot, large fire after boiling to remove the blood froth, put the garlic, soy sauce, rock sugar, white wine, cover and turn to medium-high heat to simmer for 20 minutes, open the lid and then seasoning the juice can be collected on high heat.
Ingredients: 8-10 pork chops, one tbsp Korean pomelo honey, a few garlic slices/green garlic.
(2) 2 tbsp sesame oil, 1 tbsp maltose, ? cup soy sauce, 3 tbsp cooking wine, ? cup water
Preparation
1. Put ingredients (1) into the juicer to make a paste, filter out impurities, and leave the juice. Add to (2) and mix well to make drowned meat sauce. Put the ribs into the barbecue sauce and mix well, and put it into the refrigerator for 24 hours.
2. Heat 2 tablespoons of oil, add the garlic slices, then remove from the pan and reserve the garlic oil.
3. Add half a bowl of the marinade to the pot, add the ribs, bring to a boil over high heat, then lower the heat to low, cover and cook for 10 minutes (turning once).
Lift the lid and turn to medium-high heat until the soup began to dry, add pomelo honey and mix well, use chopsticks to dip the ribs piece by piece in the pot of gradually sugared soup can be perfect color, the pot is dry both into.
Eat with crunchy garlic chips and garlic green.