How to make dry pot spareribs (how to make delicious spareribs)

I believe everyone loves to eat spareribs. For example, braised in braised pork and cooked in soup are the two most common ways to cook it. Although it is delicious, it is inevitable that you will get tired of it. Today, I will teach you a different way to make Sichuan cuisine. You will definitely not forget it after eating it once.

Moreover, the method is very simple, even an inexperienced kitchen novice can succeed in the first try, ensuring that the taste is not inferior to that of Sichuan restaurants. If you also like to eat pork ribs, then you must try it. You will not get tired of eating it three times a week.

Without further ado, I will teach you step by step how to make this delicious dry pot spareribs. It is spicy and fragrant when it comes out of the pot. It is delicious with both rice and wine. Compared with the traditional method, this is really easy to do. And delicious.

1. How to make dry pot spareribs

Ingredients: 750g pork ribs, 1 potato, half lotus root, half onion, appropriate amount of celery

Cooking ingredients: 3 slices of ginger, 1 section of green onion, 1 spoon of cooking wine

Marinade: 1 spoon of light soy sauce, 1 spoon of starch, a little thirteen spices, a little pepper

Stir-fry ingredients: 3 slices of ginger, 3 cloves of garlic, 1 piece of hot pot base, 1 handful of pepper, 1 green chili, 2 spicy millets, appropriate amount of dried chili pepper, appropriate amount of coriander, appropriate amount of white sesame seeds

1. First put the ribs into the pot under cold water, then add 3 slices of ginger, 1 piece of green onion and 1 spoon of cooking wine, cook for about 20 minutes, and skim off the foam while cooking. After cooking, take it out, wash it with hot water and set aside.

2. Put the washed ribs into a basin, add 1 spoon of light soy sauce, 1 spoon of starch, a little thirteen spices and a little pepper, marinate for more than 15 minutes to make the ribs delicious.

3. Pour an appropriate amount of oil into the pot, wait until the oil temperature is 60% hot, then add the marinated ribs, fry the ribs until golden and crispy, then remove and control the oil.

4. After the ribs are fried, continue to add potato slices and lotus root slices to the oil pan. Also fry these two side dishes and take them out for later use.

5. Heat the oil in the pot again. First add 3 slices of ginger, 3 cloves of garlic, 1 handful of peppercorns and an appropriate amount of dried chili pepper and stir-fry until fragrant. Then add 1 piece of hot pot base and stir-fry until melted.

6. After the hot pot base ingredients are stir-fried and melted, first add the ribs, potatoes, lotus roots and celery to the pot, stir-fry until the flavors are infused, then add onions, green chilies and millet and stir-fry evenly.

7. Continue to add an appropriate amount of coriander and a handful of white sesame seeds to the pot, stir-fry again and take it out of the pot.

8. At this point, this spicy and dry-flavored dry pot pork ribs is ready. It is charred on the outside and tender on the inside, and even the side dishes are full of meaty aroma. It is so delicious that it sucks your fingers. Friends who love food, give it a try!

2. Things to note when making dry pot spareribs

1. The side dishes can be adjusted according to your own taste. For example, cauliflower and enoki mushrooms are good choices.

2. Because the spicy hot pot base has its own salty taste, there is no need to add salt. Of course, if you don’t have hot pot base, you can use 1 tablespoon of Pixian bean paste instead.

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