【Guangdong】Gold Medal Garlic Bones
Overview
Golden Garlic Bones is a Cantonese dish with strong flavor. The garlic is fragrant to the bone and leaves endless aftertaste. It is one of the signature dishes of many restaurants. I made some adjustments today to make it more flavorful.
Tags
Ingredients
Steps
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Take an appropriate amount of garlic and smash it into pieces, pour in a little water and soak it for ten minutes, filter out the garlic water, and mince the garlic for later use.
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Chop the ribs into small pieces, add light soy sauce, dark soy sauce, oyster sauce, garlic water, and garlic chili sauce, stir evenly, and marinate in the refrigerator for more than two hours.
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Place the marinated pork ribs on a plate and steam in a steamer for half an hour.
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Pour off the soup from the steamed pork ribs and drain the water with kitchen paper towels.
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Chop the garlic, (you can add the filtered garlic) and dice the green, red pepper, and onion.
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Heat the oil in the pan until it is 80% hot, add the spareribs and fry until the skin is golden and take it out.
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Leave oil in the pan, add minced garlic and fry until golden brown.
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Add green, red pepper, and chopped onion and stir-fry until fragrant.
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Pour in the fried pork ribs and stir-fry quickly.
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Add a little salt and cumin powder and stir-fry quickly.
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Finally add a little sugar and stir-fry evenly.
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Remove from pan and plate.
