Dry pot ribs, choose ribs, chop evenly into small pieces. Soak in clean water for about half an hour, change to two or three kinds of clean water, and soak the blood. Add a little yellow wine to marinate 15 minutes. The celery is cut into sections, and the carrot is cut into thin strips, which is about the size of celery. You can also use celery. The side dishes are optional, and you can also add some red peppers and green peppers. Cut the shredded onion and ginger slices, and prepare the seasoning powder for the dry pot. If you like spicy food, you can put more dry pot seasoning powder.
Drain some water from the ribs, add 2 tablespoons of oil and mix well, then add appropriate amount of corn starch and mix well. Zan, mix some oil. Oil can lock the water in the ribs. This also prevents frying oil when entering the oil pan, and the ribs are crisp outside and tender inside after frying. Add oil to the pot, fry the ribs, fry until they are slightly yellow, then heat the oil again, put it in the pot and fry it again, and then take it out for later use. First, fry it slowly. Leave the bottom oil in the pan, add ginger slices, shredded onion and garlic slices and stir-fry until fragrant. If you use Pixian bean paste, dried pepper and spices, you can add them in this step. Add carrots and celery and stir-fry until soft. Add the fried ribs and stir well. Add dry pot seasoning powder, 2 tablespoons of light soy sauce, 1 spoon of light soy sauce, and stir-fry with proper amount of refined salt.
Put celery leaves on the bottom of the plate, which can be eaten raw. It goes well with oily dry pot ribs, doesn't it? Dry-pot dish is a popular dish in recent years, which is similar to hot pot, but the soup of dry-pot dish is relatively small, so you can enjoy it when you serve it. When you eat it, keep it warm with a small fire, which is very suitable for autumn and winter!