Ribs 500 grams
Mushroom 50 g
Bamboo shoots 75 grams
1 small piece ginger
Amount of pepper
Oil 500 grams (actual consumption 30 g)
1 teaspoon chili oil
1 tsp sesame oil
2 tsp soy sauce
3 tablespoons broth
1 can of beer
Half tablespoon cooking wine
Douban two-thirds tablespoons
Two-thirds teaspoon pepper
Half tsp salt
Half teaspoon MSG
1 Wash and chop ginger, garlic; Cut onions into sections; Crack eggs into the bowl, filtered egg yolk; cut a cross on top of mushrooms; wash and cut bamboo shoots, placed in boiling water and cook until broken health, remove and soak in cold water;
2 Cut ribs into sections in a bowl, mix in salt, cooking wine, egg white, starch, oil, onion, ginger, garlic, water; Refrigerate for 2 hours;
3 Heat oil to 70% hot and fry ribs remove when turning yellow;
4 Leave a little base oil, stir fry ginger, garlic, onion, pepper; Add superior broth and cook for 10 minutes; Skim out the seasoning, add ribs, mushroom, bamboo shoots, beer, salt, soy souce, pepper for 90 minutes;
5 Add MSG, sesame oil, chili oil and mix well.
Color bright red, spicy and delightful.
★ Chefs tips
Rib segment to the same size, cooking time should be sufficient to tasty.
Ways to remove greasy feel of fat meat
1. Beer method: Add 1 cup of beer when cooking meat to remove greasy taste, making it very refreshing.
2. Fermented bean curd method: Cut fat pork into thin slices, add spices in the stew pot. Mix fermented bean curd with warm water to make paste. Use one piece of fermented bean curd per 500 grams of pork. Mix in the pot after pot is boiling. Cook 3 to 5 minutes to cook through. This will remove the greasy feel of fat to make it delicious, distinctive flavor.