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JINGUANYUAN KITCHEN

Features cuisine

Black pepper ribs

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[Abstract]:
Material:400ribs,1ginger,3garliccloves,3onions Seasoning:3gofGoldenDeliciousChampagneBlackPepper,2tablespoonsofGoldenDeliciousGardensoysauce,1tablespoonofgoldencrownsoysauce,1tablespoonofGoldenCrownWi
Material: 400 ribs, 1 ginger, 3 garlic cloves, 3 onions
 
Seasoning: 3g of Golden Delicious Champagne Black Pepper, 2 tablespoons of Golden Delicious Garden soy sauce, 1 tablespoon of golden crown soy sauce, 1 tablespoon of Golden Crown Wine King, 1 teaspoon of white sugar
 
practice:
 
1. Ingredients are ready.
 
2. A portion of the onions cut into sections, some of which are labeled as scallions and ginger slices; ginger slices, and garlic are peeled off the skin.
 
3. Pork ribs in a cold water pot, pour the cooking wine, put onion knot and ginger, boil the bleeding water, and then wash it, rinse it and dry it.
 
4. Add another pot, put the appropriate amount of oil, heat and put it in turn into ginger, garlic, onion sachet (last put in garlic and onion, because the fried for a long time easy to paste)
 
5. Then put the ribs stir fry.
 
6. Scoop the ribs slightly after putting brown soy sauce, soy sauce, soy sauce, cooking wine frying color.
 
7. Freshly ground black pepper, stir fry scent.
 
8. Then put in the appropriate amount of water, not too spare ribs is appropriate, transferred to sugar, the fire boil, low heat and cook for about 1 hour.
 
9. Boil until the ribs are tender and soft, then the fire will be thick and the black pepper can be broken before the pan.
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