Stewed spareribs with dried bean curd and vermicelli(cai pu huan li fen si dou gan dun xiao pai )

Stewed spareribs with dried bean curd and vermicelli

Introduction:

"Sometimes mix and match is more delicious!"

Production steps:

Step 1: wash and drain the spareribs.

Step 2: soak the vermicelli in warm water.

Step 3: wash a piece of dried spiced bean.

Step 4: ingredients ginger, scallion and star anise.

Step 5: cut the dried bean into rectangular pieces and set aside.

Step 6: soak the vermicelli for 10 minutes and drain.

Step 7: add oil in a hot pan and fry scallion and ginger star anise.

Step 8: pour in the small chops and stir fry until golden on both sides.

Step 9: pour in the soy sauce and stir fry together.

Step 10: stir fry with wine.

Step 11: warm water and bring to a boil over a small fire, then simmer over a small fire.

Step 12: add dried beans when the water is less than two-thirds.

Step 13: when the water is about one third of the way, turn the heat down and add the soy sauce, salt and thirteen spices in turn.

Step 14: add the fans and simmer for about 5 minutes.

Step 15: adding garlic cloves and fans are synchronized.

Step 16: add chicken essence to taste.

Materials required:

Platoon: 1

Fans: 1

Spiced bean curd: 1 piece

Ginger: 2 tablets

Scallion: 1 segment

Star anise: 1

Garlic: some problems

Soy sauce: 1 tbsp

Cooking wine: 2 tbsp

Raw soy sauce: 1 tbsp

Thirteen fragrant Spoons: half soup

Salt spoon: 1

Chicken essence: half a spoon

Thirteen fragrant Spoons: half soup

Note: I only thought of adding garlic later. I suggest adding garlic at the same time when adding dried beans. It tastes better. I'm just ripe, but it's not soft enough.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: spiced

Chinese PinYin : Cai Pu Huan Li Fen Si Dou Gan Dun Xiao Pai