Stewed spareribs with beans and potatoes(dou jiao tu dou dun pai gu guo you ban )

Stewed spareribs with beans and potatoes

Introduction:

"This is my last entry. I wanted to make a dessert, but unfortunately I'm not good at it. I tried it several times, but I didn't succeed. Either the taste is not good, or the appearance is not good, so I gave up. I'd better make fragrant northeast food, hee hee!! This bean and potato stewed spareribs is my favorite dish, because I like to eat beans very much. I feel that after the beans are cooked, there is a special flavor, very delicious! This time, I made some changes to the braised spareribs with beans and potatoes, that is, I oiled all the ingredients, just like cooking three delicacies, fried them all and then burned them again. I feel that it's more fragrant, and I'm not afraid that the beans won't be cooked! "

Production steps:

Step 1: marinate the spareribs with baking powder and starch. If you don't have fried powder, you can marinate it with salt, chicken essence, pepper powder and starch.

Step 2: after cleaning the beans, pinch both ends, remove the old tendons and break them into 5-6cm segments.

Step 3: peel and cut the potatoes.

Step 4: cut chives into sections.

Step 5: take a small pot, add oil, deep fry beans, until the skin is a little foaming and wrinkled, then pick up.

Step 6: fry the potatoes until the surface is a little golden.

Step 7: fry the spareribs until both sides are a little brown.

Step 8: stir fry in a pan, add a little oil and saute the shallots until fragrant.

Step 9: add the fried ribs and stir fry for about 5 minutes.

Step 10: stir fry the beans and potatoes.

Step 11: pour in clean water and level with the dish. Add a little sugar and soy sauce and simmer for about 10 minutes. When the soup is about to dry, season with salt and chicken essence, and remove from the pot.

Materials required:

Spare ribs: moderate amount

Beans: right amount

Potatoes: moderate

Scallion: right amount

Starch: right amount

Fried noodles: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Old style: moderate

Note: 1. Don't fry the ingredients for too long. If they are dark and scorched, they won't look good. 2. The ribs have been pickled, and you should put less salt when you use salt for seasoning. Don't forget to put a lot of salt. 3. Don't stew for too long. The ingredients have been fried for half cooked. If they are too long, they will stew rotten. 4. Don't mind that the soup should be dried completely. Leave a little soup for rice. It's very fragrant

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Dou Jiao Tu Dou Dun Pai Gu Guo You Ban