Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: The sparerib, millet pepper Condiment: Grow and smok... Spicy hot sparerib of the hogmanay dinner

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: The sparerib, millet pepper
• Condiment: Grow and smoke, pepper powder, five-spice powder, glutomate, salt, the chicken is precise, oil, do the hot pepper, Chinese prickly ash, the spring onions, the ginger, garlic
• Hogmanay dinner spicy hot sparerib method:
• 1,Sparerib the west by,pieces light to be cut, then it is if growing, smoke not to use, pepper powder, five-spice powder, glutomate, oil, one yard of flavor is salted down for two hours;
  2,Millet pepper, do the hot pepper, the spring onions, the ginger, the garlic is all minced, will be very light blue and the spring onions leaf will be divided open
  3,Will salt the sparerib well down and enter the pan to steam for half an hour, then take out and use the paper of kitchen, suck go superficial decoction, fry to golden yellow, pull out, accuse of the oil for subsequent use;
  4,Hot pan put oil, then millet pepper minced to put fry, happen perfume if very light blue, ginger look through, fry, produce perfume with the end of the garlic;
  5,And then add and do the hot pepper and break to pieces and turn over and fry for half a minute, put and fry the good sparerib with Chinese prickly ash, add the leaf of the spring onions after turning over and frying evenly, and salt, the chicken fries precisely evenly together, the pan can appear.
• Note:
• The most delicious hogmanay dinner, the beauty that must be eaten on the Spring Festival is eaten!