Fresh pepper vermicelli stewed ribs
This dry pot dish is also different from the common spicy or spicy dry pot dish, because in addition to seasoning with spicy oil, it also borrows the method of flavoring southern Sichuan Zigong cuisine with millet spicy and green peppers, and supplemented with fresh green peppers to enhance the flavor.
Another highlight of this dish is that the skillful stir-fry integrates some elements of the dishes such as fan goose paw, dry fishing crystal vermicelli, etc., and it is precisely because of the addition of water hair vermicelli that this "row backbone pot" skillfully stir-frys some elements of the vermicelli goose paw, dry fishing crystal vermicelli and other dishes, and it needs to be explained that the "boiling" word used in the name of the dish is to require the ribs after the dish to be moistened outside the crispy aroma, requiring the fans to eat smooth and soft, non-sticky and sticky.
raw material:
Pork ribs 600 grams, water hair crystal vermicelli 350 grams, small green pepper festival 400 grams, potato strips 200 grams Lotus strips 150 grams, millet spicy festival 50 grams, fresh green peppercorns 25 grams, ginger slices 30 grams, garlic slices 35 grams, green onion knots 40 grams, small stir-fry sauce 40 ml, dried green peppercorns 6 grams, thirteen spice powder, salt, cooking wine, tender meat powder, sugar, monosodium glutamate, chicken essence, corn starch, sesame oil, vine pepper oil, salad oil, 150 ml of spicy oil
Method:
1. Chop the ribs into small sections, add salt, cooking wine, tender meat powder and corn starch after the basin, and after sizing, put them in the refrigerator and set aside (this process can also be batched).
2. Put salad oil in a net pot, cook until it is 50% hot, first put down the ribs, fry until the outside is crispy and the inside is cooked before pouring in the potato fries, fry the raw and pour out the oil.
3. Put the chili oil in the pot, add ginger slices, garlic slices, millet spicy knots, dried green peppercorns, fresh green peppercorns and lotus strips and stir-fry, then pour in the ribs and potato strips and stir-fry, cook in a small stir-fry sauce and add salt, thirteen spice powder, sugar, monosodium glutamate and chicken essence.
4. Stir-fry until the aroma is strong, add small green pepper knots and green onion knots, stir-fry well before the water hair vermicelli under the pot, while frying while pouring sesame oil and rattan pepper oil, from the pot in a stainless steel disc, that is.
illustrate:
When the vermicelli is swollen, soak the dried vermicelli in a boiling water basin for 5 minutes, then fish it out and rinse it with cold water, drain and use it. The fans brewed in this way can ensure that they have no hard heart, no sticking, and become rape seeds into the flavor.
This article was edited by: Big y