Sauteed Spare Ribs with Cumin

Published Sep 2, 2021 at 06:30am ET

Since childhood, I have been fond of eating Xinjiang mutton kebabs. Cumins unique fragrance, extremely unique taste, fragrant and strong smell, roasting mutton or other with it, can effectively remove the smell of mutton, and greasy, but also make its meat more delicious and fragrant, increase peoples appetite, it is simply necessary for roasting and roasting food. One of the other condiments. In the busy Liududu Bridge in Wuhan, a Xinjiang people have baked mutton kebabs for nearly 20 years. In the past, more than ten kebabs had to come every time they passed. When I was older, I was not so gluttonous and worried about the unsanitary effect of carbon barbecue, so I slowly ate less, but if I came across Cumin barbecue food, I would still want to try it. When I saw this bone in the supermarket that day, I had never cooked this dish before. I was going to cook it by myself. Supermarket staff suggested frying it, but I already had an idea, roasting it, and buying some cumin powder. After baking, he put it on the table and asked, "What is this inch bone exactly?" Ha ha, I havent studied it for a long time. I didnt understand it for a long time. Bones like patella. Just like the inside of our thighs!!! Its a common saying, but its still not clear, but dont worry, lets talk about it first.

Food Material List

1 Inch bone 6 roots

Operational steps

1 First, soak garlic powder in water for a quarter of an hour, then pour garlic water into a container with inch bones.
2 Add ginger slices, scallions, cooking wine, salt, white pepper and other condiments and marinate for more than one hour;
3 The cured cubic bone is controlled by the moisture content.
4 Deep-fry in a pan to set the shape;
5 Remove after setting, and then fry in oil pan until golden when the temperature rises.
6 Prepare cumin, chili powder, salt and other condiments in a container and mix evenly;
7 Put the fried cubic bone codes on the plate and sprinkle cumin mixture evenly;
8 Spread a layer of oil on top and place it in a preheated 180 degree oven for 10 minutes;
9 Take it out again, turn it over, then apply the oil, then sprinkle some mixed seasoning, and repeat it twice.

Tips

1. Marinate Cungu in advance with scallion, ginger and garlic; fry
2. Deep-fry Cungu in deep-fried medium, fry it slowly in low heat, then fry it again in high heat;
3. Place it on a baking pan, evenly brush oil, sprinkle cumin and dried chilli; and
4. Repeat once, twice in the middle, and turn over.

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