Spicy Dry Pot Pork Ribs
Overview
Spare ribs have high nutritional value and have the effects of nourishing yin and strengthening yang, replenishing essence and blood. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium to the human body.
Tags
Ingredients
Steps
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Soak the ribs in water for half an hour, add shredded onion, ginger, cooking wine and appropriate amount of salt and marinate for two hours
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Wash and cut garlic sprouts into sections
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Peel and cut onions into strips
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Slice ginger, smash garlic, cut chili millet and dried chili into small pieces, and prepare an appropriate amount of peppercorns for later use
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Evenly coat the surface of the marinated pork ribs with a layer of flour
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Heat up the wok with a little more oil, add the pork ribs and fry until the surface is golden brown
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Remove and set aside
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Leave the oil in the pot and stir-fry the Pixian bean paste into red oil
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Sauté ginger, garlic, Sichuan peppercorns and dried chili until fragrant
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Add garlic sprouts, onions, pork ribs and millet and stir-fry
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Add appropriate amount of cooking wine
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Appropriate amount of sugar
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Add a little salt and stir-fry evenly before serving (you must add less or no salt because it has been pickled before and the bean paste is relatively salty)
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Finished product pictures
