Iron plate dishes were invented by the Spanish in 15 and 16 centuries. At that time, Spain's shipping was developed, and because the crew were always with the sea, they had to take pleasure in fishing. They put the fish they caught on an iron plate made of pig iron and added seasonings until the skin was fragrant and the meat was cooked, hence the name "Teppanyaki". In 1980s, this dish was introduced to China, Guangdong, Shanghai and other places, and its form was constantly renovated, which once swept the country. The characteristics of iron plate dishes are smooth, tender and delicious, and rich in flavor; It's still crispy outside and tender inside. It's delicious. Iron plate dishes are widely welcomed by diners because of their warm serving atmosphere, crisp outside and tender inside, and rich flavor.

Ingredients: 600g ribs, 2 cooked salted duck egg yolks, cumin powder 10g, onion 15g, pepper 20g, garlic 10g, cooked sesame 3g, pepper red oil 25g, and tinfoil paper 1 piece.

Seasoning: salt, monosodium glutamate, ginger slices, onion festival, cooking wine and salad oil.

Making:

1. Chop the ribs into pieces about 2.5cm, wash the blood with running water and drain. Put the salt, cooking wine, ginger slices and scallion into the basin for about 30 minutes. The foil paper is folded into a boat shape for use.

2. Wipe the pot with oil, heat it to 60%, put the ribs in the pot, soak them and fry them until they are cooked through the heart and the skin is crisp and yellow, then drain the oil.

3. Leave the bottom oil in the pot, add Chili red oil, stir well and heat, add diced Chili, diced onion, minced garlic and monosodium glutamate, stir-fry until fragrant, add salted duck egg yolk, stir-fry over low heat, add spareribs and cumin powder, stir-fry quickly, take out the pot, scoop into a tinfoil paper boat, sprinkle with cooked sesame seeds and seal, and finally sit on a hot iron plate.