Super rice with chili peppers and stir-fried pork ribs

The chili pepper is more fragrant, and the oil is fried with lard or fatty meat to be more fragrant. Choose ribs with more tender sides. The front row is also tender. Don't use a non-stick pan (it will scratch the coating)

Ingredients

Porkribsmarinated

Porkribs 250 g

Salt 2 g

MSG 1 g

Starch 5 g

Lightsoysauce 4 g

Water 20 g

Accessories

Screwgreenpepper 4

Salt 1 g

Garliccloves 2 cloves

Tempeh Arbitrary

Milletpepper(optional) 3

Soysauce 20 g

Lard/cookingoil 25 g~35 g

Cooking Instructions

Select the screws and green peppers, pinch them flat with your hands, and pull them into sections.
Chop the ribs/ribs into small pieces, wash them and mix them with the marinade to marinate.
Garlic cloves, small red pepper finely chopped. Prepare tempeh.
After the iron pot is heated, first put 5 grams of oil and fry the green peppers until the skin is soft and wrinkled, then put 1 gram of salt and mix well and set aside.
Heat the remaining oil in the pan, (if you don't mind, use the fatty meat to fry some oil, or more oil to make it more fragrant) put the ribs and stir-fry,
cover halfway, reduce the heat,
so that the ribs can be cooked in the middle. Flip occasionally. (Put some rice wine or a few drops of aged vinegar to make it more fragrant)
Make sure the pork ribs are cooked thoroughly, add the remaining red peppers, tempeh and minced garlic, stir well, add soy sauce (if the color of the soy sauce is too dark, mix with some light soy sauce) and mix well, taste salty and light, and eat out of the pot.