The home style dry pot ribs is matched with celery and carrot. She only uses a spoon of dry pot seasoning, such as Pixian bean paste, dry pepper, Chinese prickly ash, star anise, cinnamon, fennel and other seasoning to stir fry. The celery stalks used in the pot, celery leaves are not thrown, but used to lay the bottom or add before the pot, good ingredients are not wasted. Home style dry pot ribs, simple practice,the green hand can also do.
How To Make The Home Style Dry Pot Ribs
Ribs should be selected and chopped evenly. Soak in clean water for half an hour or so, change into two or three purified water, and remove the blood water. Marinate with a little yellow wine for 15 minutes.
Cut the celery into sections and carrots into thin strips, about the size of celery. You can also use the celery. Side dishes are optional, you can also match some red pepper, green pepper.
Cut the onion shreds, ginger slices and prepare the seasoning powder for the dry pot. If you like spicy food, you can put more seasoning powder in the dry pot.
Drain the water from the ribs, add 2 tbsp oil and mix, then add some corn starch and mix well. Mix with some oil again, the oil can lock the water content of the ribs. In this way, it can prevent frying oil when it is put into the oil pan. After frying, the ribs are crispy and tender inside.
Put oil in the pot, fry the ribs, fry until yellowish and remove. Heat up the oil again, then fry again and remove for later use. First, slow fry.
Leave the oil in the pan, stir fry the ginger, onion and garlic. If Pixian bean paste, dried peppers and spices are used, they can be only added in this step.
Add the carrot and celery and stir fry until soft.
Add in the fried ribs and stir well.
Add the seasoning powder in the dry pot, 2 tablespoons of raw soy sauce, 1 tablespoon of old soy sauce, stir fry a proper amount of refined salt.
Put the celery leaves on the bottom of the dish. They can be eaten raw. They’re very good with the fried spare ribs, aren’t they?