Stewed potato with preserved spare ribs(tang nong wei mei la pai gu dun tu dou )

Stewed potato with preserved spare ribs

Introduction:

"On March 23, 2014, Chongqing will go to work again tomorrow. Fortunately, there is no need to host the program, only responsible for the review of TV programs. The sky outside the window has not cleared up. When can the sunshine appear? Colleagues sent a piece of bacon ribs has been put in the refrigerator, today it is used to stew potatoes for dinner. It seems that I often eat this dish in Nongjiale. "

Production steps:

Step 1: wash the preserved spareribs and soak them in water. If you are worried about being too salty, soak them for several hours.

Step 2: peel potatoes, wash and cut into hob pieces, soak in water and set aside.

Step 3: cut scallion into sections, slice ginger and pepper.

Step 4: add water into the pot, a spoonful of cooking wine and ginger slices, blanch the spareribs, skim the foam.

Step 5: rinse the ribs. Add appropriate amount of water into the pot, pour in the seasoning in step 2, a spoonful of cooking wine and spareribs, bring to a boil over high heat, and then skim off the foam again.

Step 6: turn to electric pressure cooker, add a few drops of vinegar, 20 minutes until the ribs are soft and rotten.

Step 7: add salt, add potatoes and stew until soft and rotten.

Step 8: start the pot.

Materials required:

Preserved spareribs: right amount

Potatoes: moderate

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: PS: 1. If it's too salty, soak more water to remove the salt. 2. I didn't put too many other condiments in order to taste the flavor of the cured spareribs. 3. Adding vinegar can make the calcium in the ribs better integrate into the soup. 4, the fried pork ribs are very salty. Finally, salt must be taken into consideration. The soup is thick and delicious - stewed potatoes with preserved ribs.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Tang Nong Wei Mei La Pai Gu Dun Tu Dou