Braised spareribs with potatoes(tu dou shao pai gu )

Braised spareribs with potatoes

Introduction:

"April 6, Chongqing, cloudy. Qingming three-day holiday, the weather is good. The light wind blows on the face, and the sunlight is projected to the earth through the clouds. People coming and going are happy and peaceful. Although I have to go to work again one day later, I don't need to host the program next week. I just need to review the film. It will be much easier. For dinner, we made the braised pork ribs with potatoes and Porphyra egg soup. In the ribs, we put pepper, millet pepper and Pixian Douban. It tastes spicy, which is my favorite flavor. "

Production steps:

Step 1: wash the spareribs and put them into the pot. Put cold water into the pot. Add ginger slices and cooking wine. Blanch the spareribs and skim the foam.

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

Step 3: slice onion, ginger and garlic, pepper, millet pepper, star anise, cinnamon, fragrant leaves, a spoonful of Pixian Douban and rock sugar.

Step 4: two spoons of cooking wine, one spoonful of delicious soy sauce and half spoonful of vinegar to make sauce. (I didn't put on the old style, because I wanted to use Pixian Douban for coloring.)

Step 5: heat the oil in a hot pan, heat the oil and stir fry the spareribs until the oil spits out.

Step 6: stir in all the seasonings in step 3, stir fry the flavor in low heat, then turn to high heat, stir fry the sauce in step 4.

Step 7: stir fry the potatoes until the edges are slightly transparent.

Step 8: pour in hot water without ingredients and turn to electric pressure cooker for 15-20 minutes.

Step 9: turn to the frying pan and add the salt and chicken essence according to the taste.

Materials required:

Potatoes: moderate

Spare ribs: moderate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Pixian Douban: moderate

Cooking wine: moderate

Delicious soy sauce: right amount

Vinegar: right amount

Salt: right amount

Rock sugar: right amount

Chicken essence: appropriate amount

Note: PS: 1. Because I like spicy flavor, I add Chinese prickly ash, dry pepper and Pixian Douban. In fact, the seasoning can be put according to my own preference. 2. Add hot water without food ingredients to prevent the ribs from becoming firewood. 3. When the temperature in the pot is the highest, cooking wine can be added to remove the fishiness. 4. Potatoes can also be replaced with mushrooms, carrots and other favorite side dishes.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Tu Dou Shao Pai Gu