Salt and Pepper Pork Ribs & Rice Grilled Eggplant with Chili Sauce
Ingredients
- Pork Ribs
- Round eggplant
- Pig Tongji
- Jianjiao
- Beauty Pepper
- Fanye Hot Sauce
- Salt
- Vinegar
- Sugar
- Water
- Garlic powder
- Custard powder
- Powder
- Green garlic
- Flour
- Peanut butter
- Five-spice powder
- Onions
- ginger
- Garlic
- Egg
- Oil
- Soy sauce
- Sesame oil
Steps
1. Materials and step diagram
2. Salt and pepper pork ribs: slice ginger, cut green onion into sections and soak in water
3. Cut the minced ginger and minced garlic and set aside
4. Add flour, cornstarch, salt, five-spice powder, garlic powder, peanut butter, egg yolk and onion-ginger water to the ribs, mix well and marinate for a while
5. Heat a large amount of oil in a wok, pour in the ribs and fry them
6. Add ginger, garlic powder and dried chili
7. Fry the ribs until golden brown and drain the oil.
8. Leave a little oil in the pot, add green garlic segments and saute until fragrant
9. Pour in the ribs, add custard powder and garlic powder, stir-fry evenly, and serve on a plate
10. Rice roasted eggplant with spicy sauce: round eggplant cut into cubes, pepper slices
11. Fry the eggplant in the oil pan for a while, then add the pepper slices, fry until soft and drain the oil.
12. Chop onions, ginger, and garlic into a fine paste, add soy sauce, vinegar, sugar, cornstarch, and sesame oil, mix well, and set aside
13. Slice the pork ribs, add a little green onion and ginger water, mix well and marinate for a while to remove the smell
14. Add appropriate amount of oil to the wok, add the meat slices and stir-fry
15. Add garlic slices, bell pepper segments, rice hot sauce, prepared sauce and fried eggplant peppers and stir-fry
16. Stir-fry for a while, remove from the pan and plate, then sprinkle a little garlic powder
