This dish of Sichuan cuisine has long been famous all over the world, and there are very few people who cook the pork ribs. In fact, it is the same as the simmered pork. It is delicious and delicious, but the ingredients are different! The taste of the pork ribs is really delicious. Don’t eat, don’t know, you can’t forget it!
Wash the ribs and drown.
Cut into strips; celery and garlic are cut into segments; ginger is cut into granules.
Cook the ribs in a pot until they are broken. Remove the pan. (About 10~15 minutes, don't cook!)
Pour the cooked ribs together with the clams into a seven or eighty-seven oil pan.
Boil until slightly yellowed and remove the pot.
The net pot is oiled, the onion ginger is sauteed, and the bean paste and the spicy sauce are fried.
Put the ribs and clams back into the pan, stir-fry, add the appropriate amount of soy sauce, and add a little sugar to taste (wheat, soy sauce, spicy sauce are salty, you don't need to add salt).
Finally, add a little celery and garlic to add aroma, stir fry a few pots
Spicy sauce is best to use Sichuan's spicy sauce, bean paste is best to use the county's bean paste!