Korean style pork ribs and potato sauce soup(han shi pai gu tu dou jiang tang )

Korean style pork ribs and potato sauce soup

Introduction:

"For the first time, I made potato sparerib sauce soup by consulting the books published by Korean housewives. In fact, there should be sesame leaf, Ebara pepper and pickle in potato sparerib soup. Because there are no such ingredients, it is only an improved family version at best. It's simple. It's cool in Beijing these days. When it's a bit cool in the evening, it's very pleasant to drink a bowl with Shaojiu. "

Production steps:

Step 1: choose the supermarket to drain the sour pork

Step 2: knot onion and cut oblique knife, slice ginger, cut pepper into rings, and dice garlic.

Step 3: because the apartment can't use open fire, so first use the electric pressure cooker to crush the ribs. Personally, I prefer the soft and rotten taste, which is slightly different from the conventional method of boiling blood water directly. The method of direct stewing is more formal. The pot is served with large ingredients, onion and baijiu.

Step 4: peel the big potatoes and crush them directly on the ribs. It is said that when choosing potatoes, try to choose the potatoes with a little cyan on the skin, which is quite fresh and tastes good. You can add two more sections of dried pepper to your taste. Add some water.

Step 5: when the ribs and potatoes are pressed well, brush a little oil on the frying pan, saute the scallion, ginger, garlic and pepper, and stir fry the ribs slightly twice. Because the ribs are pressed rotten, be careful not to stir fry hard to avoid bone peeling.

Step 6: the pressed potatoes are soft and rotten. Pound them into small pieces with a spoon

Step 7: pour potatoes and soup into the pot and bring to a boil. Add soy sauce and sugar.

The eighth step: turn the Korean sauce into the soup, add white pepper, add salt to the salt as appropriate, and boil Baijiu (personal flavor) again.

Materials required:

Spare ribs: 1 jin

Fresh potatoes: Three

Korean sauce: one tablespoon

Congjie: appropriate amount

Rice pepper: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Cotton sugar: right amount

Cooking wine: moderate

Baijiu: moderate amount

Salt: right amount

Soy sauce: right amount

Note: 1 when choosing new potatoes in spring, try to choose the ones with slightly green skin.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Han Shi Pai Gu Tu Dou Jiang Tang