Generally speaking, when eating this dish in a restaurant, they will choose to remove the ribs at both ends and fry them directly in the oil pan. After frying, the seasoning will be fragrant and mixed evenly before serving.

Cumin ribs, cumin lamb chops and cumin beef tenderloin in restaurants are all done in this way, which is very good, but it is generally impossible at home. The first problem is thin ribs. These ribs are bought at home, with joints, and some are wrapped in thick meat. The meat stall is not the best. The lean steak can't sell the best appearance, so it needs to pay more, which is a little more than the income. The second problem is that the oil temperature in the wok at home is not enough, that is, the meat in other people's restaurants is very bright and the meat at home is very dark. Then how do you cook this dish at home? The old method is to cook first and then fry. Let me show you the specific process:

Need ingredients

Pork ribs, seasoning packets (onion, ginger, garlic, star anise, cinnamon and fragrant leaves), iced brown sugar, cooking wine, soy sauce, pepper, white pepper and cumin granules.

Cooking steps

The first step is to put the processed seasoning into a seasoning bag;

Step 2, start cooking spareribs. Put three-quarters of cooking wine and three-quarters of light soy sauce in a small cup, add four glasses of water, and you can completely submerge more than half a catty of spareribs (using a small pot). Add seasoning and cook for 45 minutes.

Step 3, take it out and color it with a little soy sauce;

Step 4: Prepare chopped pepper, Jiang Mo, minced garlic, pepper, cumin and chopped green onion in advance;

Step 5, fry the ribs to dry the surface;

Step 6, stir-fry the seasoning, then pour in the fried ribs, and finally sprinkle with chopped green onion (or sesame seeds).

This is how to make the family version of cumin bone. It tastes quite good. Let's go back and have a try.