Braised spareribs with potatoes(tu dou men pai gu )

Braised spareribs with potatoes

Introduction:

"The flour and glutinous potatoes and carrots absorb the meat flavor of the spareribs, which is sweet and soft. The addition of vinegar and sugar improves the freshness of the spareribs. The overall collocation is reasonable, and the taste is also good."

Production steps:

Step 1: wash the spareribs, bring to a boil with ginger slices and cooking wine, put the spareribs in the water and cook for 2 minutes

Step 2: take out the cooked ribs, wash and drain

Step 3: slice potatoes and carrots, and then prepare some ginger slices and garlic slices

Step 4: in a hot oil pan, slowly stir fry the rock sugar (into liquid), add ginger and garlic slices to stir fry until fragrant, and then add the spareribs and stir fry with sugar

Step 5: stir evenly, add 60ml cooking wine, 60ml soy sauce, 60ml vinegar, 20ml sugar, stir evenly

Step 6: add potatoes and carrots and stir well

Step 7: add hot water without any ingredients, bring to a boil over high heat and simmer over low heat for 30 minutes

Step 8: stir gently over high heat to collect the dried juice

Materials required:

Pork chop: 600g

Potatoes: 200g

Carrot: one

Cooking wine: 60ml

Soy sauce: 60ml

Vinegar: 60ml

Sugar: 20ml

Crystal rock sugar: 10

Ginger: right amount

Garlic slices: appropriate amount

Note: stewed meat with a little vinegar or wine can make the meat nutrition better precipitation, but also can improve the taste, put enough soy sauce, generally do not need to add salt, heavy taste can add a little

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tu Dou Men Pai Gu