Stewed pork chop with soy sauce(jiang dun yun tu pai )

Stewed pork chop with soy sauce

Introduction:

"The sauce stewed yuntu pai in Northeast China has been eaten since childhood, especially during the Spring Festival. It's always on every family's table. Even now eating so much, I still think it is my favorite northeast food. Compared with the delicate steak, the big spine is more in line with the temperament of this northeast dish. It not only has the flavor of soft rotten pork ribs, but also has the flavor of glutinous potatoes and slightly sweet carrots. Its color is red, green, sauce and yellow. A pot of stewed pork chops with hot sauce can attract the whole family to eat whenever they are served on the Northeast People's table. A person a bowl of rice, guarding a pot of rich stew, clip not only the endless fragrance, but also a stable sense of happiness. I don't know when I will feel stable happiness even if I don't eat such delicious food... "

Production steps:

Step 1: soak the bone in bleeding water and rinse it.

Step 2: remove both ends of kidney beans, pull the long segment, wash and drain.

Step 3: put the bone into a cold water pot, add the green onion and cooking wine, bring to a boil, and cook over low heat for about 5 minutes.

Step 4: cut onion, ginger and garlic.

Step 5: wash carrot, peel and cut into hob pieces.

Step 6: wash potatoes, peel and cut into hob pieces.

Step 7: take out the boiled bone, wash it with warm water to remove the dirty foam on the surface, and pour out the boiled water.

Step 8: add proper amount of oil into the frying pan. When the oil temperature is slightly higher, add kidney beans and potatoes. Stir over medium heat until the color of kidney beans turns dark and the edge of potatoes turns golden. Serve and set aside.

Step 9: with the remaining oil in the pot, add onion, ginger, garlic and five spice powder, stir fry over low heat.

Step 10: add the sauce and stir well.

Step 11: stir fry the bones evenly, add appropriate amount of boiling water, cover and turn to low heat for about 1 hour. Add kidney beans and potatoes, cover and cook for about 40 minutes.

Step 12: add carrots, salt, soy sauce, sugar, stir fry evenly, cook for about 40 minutes until the ingredients are all cooked, the meat on the bones is soft and rotten, then turn to high heat, collect the thick soup, and remove.

Materials required:

Ribs: 1400g

Kidney beans: 500g

Potatoes: 280g

Carrot: 280g

Oil: right amount

Salt: right amount

Five spice powder: 1 / 4 spoon

Scallion: 30g

Ginger: 7g

Garlic: 10g

Soy sauce: moderate

Sugar: right amount

Cooking wine: 1 teaspoon

Sauce: right amount

Note: 1. Stir fry potatoes and kidney beans with oil in advance, which is equivalent to deep frying. The amount of oil should be slightly larger than that of normal cooking, so that the shape will not be scattered after processing. 2. In step 11, put the boiling water into the pot and bring to a boil again. Use a spoon to skim the foam. The amount of water should not exceed the ingredients, and it's best to add enough at one time, because it takes a long time to simmer in low heat. 3. When stewing spareribs, add 2 Hawthorn to make the meat worse. 4. Adjust the amount of other seasonings according to your own sauce taste.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiang Dun Yun Tu Pai