How to make dry pot spareribs, so that they are delicious

Spare ribs are one of the most common food in daily life. They will taste better if made into dry pot spare ribs. The main ingredients to be prepared include spare ribs, dried tea tree mushrooms (in bags), potatoes, cauliflower, lotus root slices, coriander, onions, peanuts, and tofu skin; the seasonings include onions, ginger, garlic, dried chili peppers, pepper, Sichuan pepper, watercress, cooking wine, soy sauce, and spices.

1. Ingredients

Main ingredients: spare ribs, dried tea tree mushrooms (in bags), potatoes, cauliflower, lotus root slices, coriander, onions, peanuts, tofu skin (there are many others, you can add whatever you want~)

Seasoning/condiments: onion, ginger, garlic, dried chili pepper, pepper, Sichuan pepper, bean paste, cooking wine, soy sauce, spices (to be honest, the bean paste nowadays is not delicious, I use roast chicken ingredients, haha)

2. How to make dry pot spareribs

1. Put the raw ribs cut into small pieces in a large bowl, add some cooking wine and soy sauce, then put in ginger, garlic slices, onion slices and coriander roots and marinate for more than 15 minutes.

2. While the ribs are marinating, we first wash and cut the auxiliary ingredients for the dry pot ribs, such as potatoes, lotus roots, tea tree mushrooms, tofu skin and other auxiliary ingredients.

3. Frying the spareribs - you must have plenty of oil. If you think it is a waste of oil, you can fry in a small amount. Anyway, you can use it again next time. When the oil is 70% to 80% cooked, add the spareribs. The most important thing in the dry pot series is frying. If you feel that the ribs are not fried well, you can cook them until they are 70% to 80% done in advance, and then fry them in the pan.

4. After the spareribs are fried, start frying the side dishes, such as potatoes, tea tree mushrooms, etc.

5. After the ribs and side dishes have been fried, we can start the main business. If there is too much oil in the pot, you can decorate it. The remaining oil will be enough for making dry pot ribs this time. Import dried chilies and Sichuan peppercorns into the country. Be careful not to burn the fire.

6. Add the fermented black beans or roast chicken stock (why roast chicken stock? Because the fermented black beans sold in shopping malls now are too unpalatable), then add the onions, scallions, ginger, garlic slices, etc. The fragrance is rising, do you smell it? Ha ha

7. Finally, pour in the fried ingredients and stir-fry for a few times. If you want it spicy, you can add some dried chili powder or some raw chili peppers.

8. Turn off the heat, sprinkle with sesame seeds, peanuts and coriander, and you’re done.