The recipe for dry pot pork ribs is common at home

Dry pot pork ribs are a Sichuan dish with a strong spicy flavor and a strong aroma, suitable for friends who like spicy flavors. Here is a common practice at home:

Material:

1. Pork ribs: 500g

2. Green and red peppers: 1 each

3. Lotus root slices: appropriate amount (optional)

4. Celery: In moderation

5. Onion: Half

6. Garlic cloves: How many cloves

7. Ginger: A small piece

8. Dried chili peppers: appropriate amount

9. Sichuan pepper: moderate amount

10. Pixian Douban Sauce: 1 tablespoon

11. Cooking wine: In moderation

12. Light soy sauce (soy sauce): moderate amount

13. Salt: Moderate amount

14. Sugar: A small amount

15. Chicken essence or monosodium glutamate: a small amount (optional)

16. Oil: Moderate amount

Method:

1. Wash the pork ribs, cut them into appropriate sized pieces, blanch them with boiling water to remove blood and impurities, then remove and drain the water.

2. Prepare a bowl and add cooking wine, light soy sauce, salt, and sugar. Stir well to make marinade.

3. Put the pork ribs into the marinade and marinate for more than 30 minutes.

4. Wash and cut green and red peppers, lotus root slices, celery, and onions into small pieces. Slice garlic cloves and ginger, and cut dry chili peppers into small pieces.

5. Heat up the oil in a hot pot, and when the oil temperature is 50% hot, add the pork ribs and fry until the surface is golden brown. Remove and drain the oil.

6. Leave the base oil in the pot, add Sichuan pepper and dried chili until fragrant, then add garlic slices, ginger slices, and Pixian Douban sauce to stir fry until red oil is produced.

7. Add the fried pork ribs and stir fry evenly, then add green and red peppers, lotus root slices, celery, and onions and continue to stir fry.

8. Add an appropriate amount of salt and chicken essence to season according to personal taste.

9. Stir fry until all ingredients are cooked thoroughly, and sprinkle some scallions before serving to enhance the aroma.

Notes:

1. When frying pork ribs, the oil temperature should not be too high to avoid overheating the outside.

2. Pixian Douban Sauce has a strong spicy flavor, which should be adjusted according to personal taste.

3. The selection of vegetables can be adjusted according to personal preferences, such as adding mushrooms, tofu, etc.

4. The characteristic of dry pot dishes is spicy and fragrant, so the seasoning should be sufficient and the heat should be well controlled.

The dry pot pork ribs made in this way are charred on the outside and tender on the inside, spicy and fragrant, making them very suitable for pairing with rice or pasta.

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