Ingredients ?

Ribs (try to use small rows) 1 catty

Green peppers (pay attention to the tips) 5

Dry red chili 5

Scallion a

Salt (large sea salt is best) 1 tsp

Sugar 1 tsp

Wine 1 tbsp

Soy sauce 1 tbsp

Starch 4 tbsp

Double Pepper Pan-Fried Spare Ribs ?

Wash green bell peppers, cut in half and remove seeds. Dry red pepper slightly over water drained (fried when not easy to black). Ribs washed and cut, stewed and fished out, add sugar, cooking wine, soy sauce and cornstarch, so that the ribs are well coated.

Everyone's taste preference is different, if you like it tender, please cook for a little longer. Please adjust yourself, you can try 25 minutes to 30 minutes, do not worry about the cook friend can be on the big killer pressure cooker! Blanching with a little cooking wine and ginger helps remove the fishy flavor.

Pour a thin layer of oil in the pot, not too much, ribs have their own oil. When the oil is hot, fry on low heat until golden brown on both sides.

Remove the ribs and fry the green and red bell peppers in the remaining oil until the bell peppers appear to have a pattern (is it the legendary tiger skin...) . Find time to chop a scallion.

Put the ribs back in, add salt and scallions, and stir-fry briefly for two minutes.

Start the pot and open the rice! A bowl can not stop!