Pork ribs can be said to be the most common food in daily families. Its production methods are varied and it is loved by many people. Dry pot is a kind of dish, which can be said to have originated in Sichuan. Compared with the hot pot dry pot with Sichuan characteristics, it is characterized by less soup and rich flavor. When the ribs collide with the griddle, different sparks will be produced.

Here, I'd like to introduce you to a home-cooked dry pot ribs. The method of making this dish is very simple. The first ingredients to be prepared are ribs, carrots and celery, and there are many auxiliary dishes, so you can choose according to your favorite taste. The first thing we have to choose is to cut the ribs into uniform blocks, and then soak them in clear water, so that the blood in the ribs can be removed. Put the cleaned ribs in a dish and add a little yellow wine for pickling, so as to get rid of the fishy smell inside the ribs.

After cleaning the ribs, add a little oil to stir, and then add some corn starch to them, so that the flavor inside the ribs can be locked when they are fried. Prepare an oil pan, add appropriate oil, wait until the oil temperature reaches 150 degrees Celsius, add ribs and fry them until they are slightly yellow, then take them out, prepare a wok, add appropriate oil, and then add onion, ginger, garlic and onion. After the onion changes color, we add carrots and celery, put our fried ribs in it and stir-fry, add some dry pot seasoning, stir-fry with soy sauce and salt, and then we can go out of the pot.

We prepare a casserole and put some celery leaves on the bottom of the casserole, because celery leaves can be eaten raw, so they can be used as decorations, and then we pour our fried ribs into it, so that a delicate and delicious dry pot ribs is ready. Everyone can go back and try this routine, and some auxiliary materials in the middle can be adjusted by themselves if the taste requires.