|Lee Kum Kee Garlic Sauce||One tablespoon|
|soy sauce||One tablespoon|
|Old pumping||Half a tablespoon (one tablespoon = 15ml)|
|White sugar||a little bit|
The practice of 'garlic and spicy sauce ribs'
The ribs are smashed into small pieces and washed repeatedly under running water.
Onion sliced, ginger slice
Put the oil in the pot and heat it, sauté the onion ginger, pour the ribs and stir fry until the ribs are discolored, and the edges are slightly browned.
Pour in half a tablespoon of wine and stir well
Add 1 tablespoon of garlic sauce, 1 tablespoon soy sauce, half a tablespoon soy sauce, a little bit of sugar, and add water to the ribs two-thirds
After the fire is boiled, cover and turn to a small fire for about 20 minutes. Open the lid and turn to the fire to collect the thick soup, sprinkle with chopped green onion and serve.
1. The ribs and water will lose some of the umami and nutrients, so here, the ribs are placed on the flowing water and rinsed repeatedly until there is no blood, and then the pot is directly fried without boiling water. The ribs that are made out are more fragrant and fresher. 2. Garlic and spicy sauce because of the sugar inside, the texture is more viscous, so the amount of water should be slightly more than usual, the state of the pot should be paid attention to during the cooking process, do not burn. I use Lee Kum Kee's garlic sauce, the taste of different brands will be different, so we should adjust the taste of the dish according to the actual taste of the spicy sauce. 3. The amount of seasonings for reference, you can adjust the amount of garlic sauce according to the degree of your favorite spicy, because the soy sauce has a salty taste, so I did not add salt, if you taste heavier, please simmer in the ribs for 20 minutes, Season with salt before harvesting.