Looking at the practice of this dish on the Internet, I found that many people like to put the pepper into it when they like to do it. The decision to put the pepper is not based on personal taste, but the little fat man thinks that the garlic bone is a pure Cantonese dish. The whole cooking process will not use chili. At least the little fat man has not eaten the spicy taste since he was a child. Not convinced to argue. Welcome to pay attention to the WeChat public platform - the small fat kitchen, will regularly release recipes, and will also publish local food recommendations from time to time. In the Add Friends interface, select Find Public Number, directly enter "Little Fatty Kitchen" or enter the public number gordonandhiskitchen search.
First, cut the ribs into pieces. as the picture shows.
Then, chop the garlic, in order not to waste garlic juice, it is best to smash the garlic in a bowl. Just nine ribs, a large garlic can be used. Place the ribs in a small bowl and pour in the chopped garlic, soy sauce, cooking wine, garlic powder, two or three drops of soy sauce and a little sugar.
Wrap the small bowl of marinated ribs in a fresh-keeping bag and marinate in the refrigerator for five hours. If you want more flavor, you can marinate for a longer period of time. During this process, the garlic juice slowly penetrates into the ribs, giving it a very attractive garlic scent.
Five hours later, take out the marinated ribs from the refrigerator, take a new bowl, pick out the ribs, remove the garlic on the ribs, place the ribs in the new bowl, then release the powder, then pour it into the original one. The juice in the bowl, grab it evenly. As shown below.
At this time, there is still a lot of juice and garlic in the bowl. This juice can be wasted and tastes good. You can pour these juices and garlic into the rice cooker and mix them evenly when the rice is cooked. When the rice is cooked, it is really a garlic!rr Hot oil in the pot, just use medium heat. When the fire blasts the ribs, the oil is too high and the ribs are out of focus and the inside is not well cooked. The little fat man takes the practice of frying with a simmer. After waiting for the oil heat, the ribs are gently put into the pan and fried. During the frying process, you can turn over the face of the ribs at regular intervals. Because it is a simmer, it will take a little longer.
Wait until you can easily poke the meat of the ribs with chopsticks (the students can taste the cooked uncooked if you don't feel comfortable) that the ribs are cooked. Probably what looks like in the picture.
Finally, the pan is loaded.
Welcome to pay attention to the WeChat public platform - the small fat kitchen, will regularly release recipes, and will also publish local food recommendations from time to time. In the Add Friends interface, select Find Public Number, directly enter "Little Fatty Kitchen" or enter the public number gordonandhiskitchen search.