How to Make Spicy Braised Ribs

Spicy and numbing RibsIngredients Introduction

Main ingredients:

Pork ribs (300g) aged Ginger(1 piece) Garlic cloves (about 10 pieces) dried Dried chili peppers(15 pieces) Green Kernels of Sichuan pepper(30 grains) Onion sections (a few pieces) Star anise and other spices (a little)

Auxiliary ingredients:

Cooking oil (appropriate amount) Cumin powder (appropriate amount)Black pepper(a little)Dark soy sauce(a little)Monosodium glutamate(appropriate amount)MSG(appropriate amount) Salt (appropriate amount) Cooking wine (a little) Fried Sesame seeds(a little)

Spicy and numbing ribs preparation steps:

1. Prepare the required ingredients.(My pork ribs were blanched before, so the pork ribs must be blanched!）

2. Slice the ginger, slice the garlic, cut the dried chili peppers into circles, and chop the onion into 4 cm long pieces.

3. Marinate the pork ribs with a little salt, black pepper, cooking wine, dark soy sauce, ginger slices, and garlic slices for 30 minutes.

4. Pour in an appropriate amount of cooking oil (a bit more, don't be frugal) into a pan and heat until it reaches seven-tenths hot. Add the marinated pork ribs to the pan over low heat and fry until they are eight-tenths cooked.(Eight-tenths means that the pork ribs should be golden on both sides with most of their moisture evaporated, becoming slightly dry.)

5. Use chopsticks to remove the fried pork ribs from the pan and place them in a bowl.

6. Save some oil left in the pot (use it for cooking other dishes) and turn off the heat. Add the garlic slices and ginger slices to the pan, stir-fry over high heat until fragrant.

7. Then add the fried pork ribs back into the pan.

8. Stir-fry well, then add green Sichuan peppers, dried chili pepper pieces, spices, etc., and stir-fry over high heat for five minutes.

9. Add cumin, salt, MSG, monosodium glutamate, onion sections to the pot.

10. Mix the seasonings well before turning off the fire. Remove from the stove, garnish with fried sesame seeds and serve in a bowl. If your sense of smell is normal, you will have saliva flowing just by smelling this scent! The whole kitchen is filled with spicy and numbing aromas! Too fragrant, too spicy, too numbing!

11. Here's a close-up photo again. If you don't want to eat it, you're kidding yourself, ha ha!

Tips:

1. The kernels of Sichuan pepper should be green ones if available; mine are homegrown, unparalleled. If unavailable, use regular Sichuan pepper as a substitute, but sprinkle some extra kernels when turning off the fire.2. When frying pork ribs, use low heat and add more oil.3. Don't rub your eyes after slicing dried chili peppers; wash your hands with hand soap.4. The quantity of dried chili peppers and Sichuan pepper can be adjusted according to your preference.