Lao Gan Ma Pork Ribs
Overview
The pork ribs are paired with Laoganma and Hunan pepper, which is very spicy and suitable for people who like spicy food.
Tags
Ingredients
Steps
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Ingredients: Chop garlic, peel and chop ginger, and cut Hunan pepper into small pieces. If you don’t like spicy food, just replace it with green pepper.
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Ingredients: 2.1 Wash and drain the ribs. 2.2 Add most of the minced garlic and ginger to the washed ribs, then add cooking wine and mix well with your hands. 2.3 Add light soy sauce, vegetable oil and sesame oil. 2.4 Then add five-spice powder and chicken essence. 2.5 Finally add soybean paste and Lao Gan Ma. If you can’t control the amount of Lao Gan Ma, you can add less at first. When the juice is reduced, you can add it and stir-fry again.
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Marinate: Mix well and let it sit for 40 minutes. In the middle, you can turn the ribs at the bottom of the bowl over to make the saltiness even.
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Stir-fry: Pour a little vegetable oil into the bottom of the pot, sauté the remaining minced garlic, minced ginger, a small part of Hunan pepper, and finally the Sichuan peppercorns (you can omit it if you don't like spicy food, if you add more, it will end up with a spicy taste), then pour in the marinated pork ribs and stir-fry.
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Add boiling water: When the surface of the ribs is fried until the blood color disappears, add boiling water to cover the ribs slightly.
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Cooking: Cover the pot with a lid. If there is no lid, use high-temperature plastic wrap. Cook for about 40 minutes. When one-third of the juice is left in the pot, add the remaining Hunan pepper and cook for about 10 to 20 minutes. If you feel it is not spicy enough, you can add Laoganma and stir-fry over high heat to reduce the juice.
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Out of the pan: A meat dish that goes very well with rice.
