Cumin crispy bone plate
Step 1 . Buy and wash the pork crispy bones, put cooking wine in the pressure cooker, press onions and ginger for a while, and cut them into small pieces. I'll prepare them on Sunday, freeze them in the refrigerator, and take them out to thaw after work; If you use a pressure cooker to press it, the crispy bone plate is not hard. The cooking gear is just right for my pressure cooker.
Step 2 . Slice garlic, prepare fragrant leaves, red pepper, pepper
Step 3 . Put more oil in the pot than in the frying dish, and fry it until the crispy bone plate meat turns yellow. If you like to eat pepper, you can also put green pepper into it to fry the tiger skin
Step 4 . Fry well and pour out for standby
Step 5 . Leave the bottom oil in the pot, add onions, garlic slices, fragrant leaves, Chinese prickly ash and pepper sections, and stir fry until fragrant
Step 6 . The garlic slices turn yellow in the pot, pour an appropriate amount of barbecue material and a small amount of salt to taste, and stir fry evenly
Step 7 . The clean and hygienic Kwai barbecue crispy bone plate is finished.
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