Ye Qing took out all the vegetables he bought and said, "Sister, you can help me wash the vegetables, just wash them, and I'll cut them in a while."

Let the fish go first, and I'll kill it later. ”

Ye Ying nodded slightly, stood up and suddenly asked, "By the way, Qingqing, did you dump the medicinal herb package in the braised large intestine soup?"

This morning, your brother-in-law said that he would try to marinate other dishes with that marinade soup! ”

"Poured out, marinated the pig's large intestine and then marinated something else will smell cross, it's useless!"

Ye Qing said casually, in fact, it is not that serious, if it is used to marinate it again, it is okay to cook other dishes.

However, she naturally wouldn't say it at this time, after all, since she decided yesterday that she didn't want Wu Yushi to know the formula, she simply didn't mention it.

The dishes were all cleaned, Ye Qing took all kinds of dishes as he thought in his heart, and only after Wu Bin walked in did he start stir-frying.

"Brother-in-law, the first dish I make now is called sweet and sour pork ribs, you look at it seriously." Ye Qing said to Wu Bin who was standing next to him.

Because Mo Che seems to like to eat pork ribs, and he also likes to eat sweet and sour food, the last time I saw him, he ate the sweet potatoes and honey pork ribs by himself, and the other dishes were

I don't know if there's left.

Plus the little guy also seems to like to eat ribs, and she plans to make two ribs today.

"Hmm! Good. Wu Bin nodded.

Ye Ying had already burned the fire, and Ye Qing poured half a pot of water into the cauldron.

The pot was completely hot, and she poured almost a pound of clear oil into the pot, and she wanted to fry the potato wedges first.

The potatoes have been cut into evenly sized hob pieces, and the oil in the pan is also hot.

Ye Qing slowly poured the potatoes into the pot, and when they were cooked until they were golden brown, they took out the oil control.

After she scooped out all the oil in the cauldron, she poured rock sugar directly.

Ye Qing kept gently stirring the sugar in the pot with a shovel to melt all the sugar, and slowly boiled until it was light brown-red, and the foam changed from large to small.

Pour in the ribs and fry them slightly for a while, the ribs are best to choose inch ribs, the finer the bones, the better, indicating that the pig is relatively young and the meat is tender.

After frying for a while, it starts to have viscosity, pour in vinegar, you can add a little more, because the vinegar will also evaporate.

Then add seasonings such as cooking wine, salt, soy sauce, and some clear soup or water.

Bring the heat to a boil, slowly collect the juice, be sure to receive the soup to dry, and finally look at the pan that is about to dry, at this time a lot of oil will come out, like fried ribs.

At this time, the surface of the ribs will look crispy, and when it comes out of the pot at this time, the remaining oil in the pot is gone, and it can be regarded as oiling the ribs.

Then put the fried potato cubes into the pan together, shake the pan and stir-fry evenly.

This dish will look better if it is colored with red plum juice or tomato sauce, and if you are particular about plating, you can also surround it with small tomatoes and purple dendrobium orchids.

A plate of sweet and sour pork ribs was ready, and Ye Qing began to make another home-cooked fried pork ribs.

Take out the prepared peppercorns, star anise, and ginger slices.

Although it is a home-style fried pork ribs, Ye Qing is also very particular, what should be put and what should not be put is also very demanding.

Bring water to a boil, put the ribs in and blanch again.

Because this kind of pork ribs is made, it is necessary to boil the blood in the pork ribs, otherwise there will be a fishy smell and affect the taste.

In order to better remove the fish, she added half a spoon of cooking wine to remove the fishy effect better.

Bring the heat to a boil, boil the blood water, and spoon out the boiled impurities on top of the soup.

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