Before making this dry pot chops, I roughly observed the different methods given on the Internet. Many of my friends didn't have any water in the process of drying out the recipes. I was afraid of not being cooked. My friends who are learning from cooks told me that the traditional way of making dry pot chops is fried and then matched with the dishes.
1. Chop the ribs into small sections, wash and drain. Because ribs are not blanched, they should be rinsed three times.
2. Marinate the row aggregate for 30 minutes. Put a proper amount of cooking oil in the frying pan. Cook until it's warm. Lower the ribs and fry them over medium heat.
3. Turn it over from time to time. Fry until the surface is brown. Remove the pan.
4. When frying the ribs, prepare the ingredients: cut the millet pepper in half. Lotus root slices. Wash the celery, separate the leaves from the stems, and cut the stems into sections. Slice onion. Ginger slices. Cut the garlic in half. According to the order of the next pot, put the millet pepper, prickly ash, fragrant leaves, star anise, cinnamon and cumin together. Ginger and garlic together, lotus root alone, celery stem, onion and green pepper together, celery leaves alone.
5. Cool the ribs and then put them into the pot. Fry them over medium heat for about 5 minutes. Pour out the oil in the wok, leave a little oil, add millet pepper, Chinese prickly ash, fragrant leaves, star anise, cinnamon, cumin, and fry over low heat to give the fragrance.
6. Then put cooking wine, Douchi hot sauce, sugar, soy sauce, chicken essence, stir fry well. Add garlic and ginger.
7. Stir fry the lotus root slices. Stir fry the ribs, add some broth or water. Stir fry the celery stem, onion and green pepper. Add black pepper, prickly ash and cumin powder, stir fry until dry.