Stewed spareribs with potato and egg(xiang jie jia chang pai gu dun cai tu dou dan dun pai gu )

Stewed spareribs with potato and egg

Introduction:

"Now that new potatoes are on the market, I always like new potatoes, especially the small ones. Soft and sweet, with a unique taste. It tastes waxy but not sticky, and powdery but not loose. Stewed with meat, potatoes absorb the flavor of meat, more delicious

Production steps:

Step 1: raw material drawing.

Step 2: peel potatoes without peeling. In the past, I used to use chopsticks with four edges. I found that my chopsticks were round, so I had to use a spoon instead of chopsticks.

Step 3: add water to the pot, smash a piece of ginger, and boil the pepper together. Boil the steak and add the baijiu. Cover the lid for a minute.

Step 4: blanch the spareribs, wash and dry them.

Step 5: potato all two, wash control dry.

Step 6: divide the dough into small groups and make it ready in turn.

Step 7: put oil in the pan, stir fry the ribs evenly first.

Step 8: add ginger, garlic and star anise and stir fry until the ribs are slightly yellow.

Step 9: stir fry the potatoes together.

Step 10: add rice wine, soy sauce, stir fry well. The color is almost fixed, which determines the final color of your dish.

Step 11: add water. The gas stove really consumes more water than the induction cooker, so the water should be enough to submerge all the ingredients.

Step 12: put water in the dough bowl. Step 5: keep cooking and make cakes here.

Step 13: stick a circle of cake, the water is boiling, turn the fire down. Simmer for half an hour. Add salt and continue for 20 minutes.

Step 14: take out the cake. If you want to taste the salty soup, don't try it right now, because you have to collect the juice. A little light.

Step 15: put two pieces of rock sugar (small), and collect the juice over high fire. Finish the work!

Materials required:

Ribs: 800g

New potatoes: 8

Corn dough: 200g per serving

Jiang: one piece

Garlic: one head

Star anise: two

Rice wine: a bowl

Baijiu: one tablespoon

Chinese prickly ash: half a teaspoon

Salt: two teaspoons

Soy sauce: 2 tbsp

Soy sauce: half a teaspoon

Five spice powder: 1 teaspoon

Note: 1, step 3 is to remove the fishy, now the pork is not like before is coarse cereals fed, delicious and fragrant and not fishy, so now do pork must blanch. The best way to cook water is to make ginger and pepper baijiu. The chicken, the duck, the pig, the goose, everything. 2. Control the water content after blanching the spareribs. There is no water when stir frying. It's easy to do, and it doesn't splash oil. 3. The ingredients that are not easy to break are better fried with oil. Fragile, such as yam tofu, can be put after adding water. 4. Again, it's very important to choose a bottle of soy sauce that you can use. Soy sauce used to save, so try to buy a good, I believe that a price of goods. 5. Before I pasted pancakes, I didn't feel so strong and soft. One day, I was waiting for someone in a famous farmhouse restaurant. Through the back kitchen window, I found master Fu loading dough in a basin. It was very strange. It turns out that's how they stick pancakes. I have to take it when I go home! Easy to use! It's very slippery because it's soaked in water. It's as thin as you want. Thin as you want. 6. I put sugar or rock sugar in some stews. If you are proficient in stewing skills, it is recommended to put it, because it can add flavor and color. But if you don't understand anything, I suggest that more is better than less, less is better than none, try to be less than what I write, and never more.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Jie Jia Chang Pai Gu Dun Cai Tu Dou Dan Dun Pai Gu