Relief! This plate of big meat is so addictive that it's not wrong to make it for dinner

Before making ribs, nothing more than stew or braised, today to share with you the fish flavored ribs, to the ribs to a gorgeous transformation! Pickled ribs, first fried to lock the taste of the meat, so that the outside crisp and tender, and then with chopped pepper stir-fried hanging pulp, so that the whole dish burst out of the full appetizer spicy, each piece of ribs are shining golden light, are hung with thick soup, people are eager to take a bite.

By the hostess micro food note

<h2>Royalties</h2>

Marinated pork ribs:

Ginger 3 tablets

Cornstarch 10g

Oyster sauce 20g

Salt 2 g

White pepper powder 1g

Fish spice juice:

Cooking oil 30g

Minced pepper 100g

Minced garlic 30g

Cornstarch 20g

Sugar 50g

Vinegar 40g

Light drawer 20g

Salt 5g

Water 100g

<h2>Practice steps</h2>

1: After chopping the ribs into small pieces, soak them in water for one hour, soak in bloody water and drain them.

2: Add ginger slices, salt, white pepper and oyster sauce to the ribs, mix well and marinate for 2 hours.

3: Add sugar, vinegar, soy sauce, salt and starch to an empty bowl and stir well. (Small partners with light taste can choose to reduce the amount of salt and soy sauce ~)

4: Heat a little more oil in the pan, add ribs when the oil temperature is 60% hot, fry until the surface is golden brown and fish out.

5: Leave the bottom oil in the pot, heat over medium heat, add the minced pepper sauce and fry out the red oil, add 100g of water and bring to a boil.

6: Stir-fry the fish sauce in the pot and stir-fry evenly, then add minced garlic and stir-fry.

7, under the ribs stir-fry, so that the surface of the ribs evenly wrapped with the sauce, stir-fry the juice until the soup is thick enough to get out of the pot.

8, after eating this meal of ribs, the mood is beautiful ~ ~

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