The San San Spare Ribs dish is a delicious dish for everyone, its selection of fine materials, unique flavor, the following I will say a few words about my personal practice, for your reference, select a piece of small rows, about five to six, the small rows of clean, chopped into five-inch-long sections, (the best to take the whole material, the remaining part of the dish can be made other dishes), chopped up rows of small salt, garlic, cooking wine, soy sauce, small onions, The big material, marinate for twenty-four hours, (Note; garlic multi-point pat broken) to marinate the ribs on the cage steamed and removed.

Frying pan on the stove on fire, the pot of oil, and so the oil boiled to eighty percent of the heat into the steamed pork ribs, deep-fried to the outside of the crispy and tender when the fish out of it neatly into the plate, the pot of oil out of the garlic, salt, soy sauce, sugar, a little broth, thickening, add crushed peanuts, chopped scallions, drizzle with a little sesame oil, to the frying of good juice poured over the fried pork ribs that is complete.

Garlic Spare Ribs practice here and everyone said!

Garlic Spare Ribs

First of all, prepare the materials: spare ribs, spicy peanuts, dry starch, garlic, soy sauce, soy sauce, cooking wine, salt, sugar, onion and ginger juice, ready to break the garlic cloves, broken, peeled and spare, the spare ribs cleaned, drained, put the garlic, soy sauce, soy sauce, cooking wine, salt, sugar, onion and ginger juice and stir well, covered with plastic wrap marinade, marinade, wrapped in dry starch. On the dry starch, ready to frying pan with oil to heat, put the ribs fried for 2 minutes after removing the pot to continue to heat, the oil is eight minutes cooked into the ribs, re-fried for about 30 seconds to drain the oil, ready to frying pan with oil to heat, put the garlic cloves stir-fried flavor, put the ribs and spicy peanut rice evenly stir-fried pan on the plate.

In fact, not only for most of the novice, even if many teachers out of trouble, only one dish, will use the old soy sauce instead of sugar color, most of the ingredients of the sugar color is one of the main components of the old soy sauce caramel color. If you use more of the other spice seasonings, the difference between using sugar color or Sriracha is almost non-existent.

Agreed, newbies should do some hard-cooking. It's nice and tasty and full of accomplishment. Also recommend making stews and soups...I just can't fry shredded potatoes...can't get the heat right