Northeast stew - spine version(dong bei luan dun ji gu ban )

Northeast stew - spine version

Introduction:

"Northeast stew. My husband has had several meals outside. It's said that he doesn't feel comfortable. He has to eat instant noodles when he comes back in the evening. Today, I'll cook a comfortable meal for my husband. It's a whole pot. Ha ha!"

Production steps:

Step 1: Ingredients: beans: wash and break into small pieces by hand; potatoes: cut into small hob pieces; tomatoes into small pieces; scallions into small pieces by hand; garlic lightly patted with a knife; ginger cut into pieces; star anise, pepper, fennel, cinnamon, fragrant leaves packed in seasoning box.

Step 2: spine: buy cold water and soak it for 20 minutes. Put it directly in a casserole - put cold water over the spine - turn on the heat - turn the pan on low heat - add cooking wine and ginger slices - simmer for 1 hour on low heat - turn off - remove the spine and control the water.

Step 3: saute seasoning: put 2 tbsp vegetable oil in a wok and heat it to 56 ℃ - add onion, ginger and garlic and saute until fragrant - add 5 pieces of dry red pepper

Step 4: add beans and stir fry until discolored

Step 5: stir fry the spine with controlled water - add soy sauce, soy sauce, bean paste and a little salt

Step 6: stir fry the spine and tomato with controlled water - add soy sauce, soy sauce, bean paste and a small amount of salt

Step 7: stir fry the corn for 1 minute - add 2 bowls of tap water, add the bone soup that just stewed the spine to the level of the bean bone - simmer for 10 minutes

Step 8: put in the potatoes - add enough salt - squat on low heat for 10 minutes - turn off the heat and simmer for a few minutes - get out of the pot

Materials required:

Spine: 2 kg

Beans: 1 jin

Corn: 1

Tomato: 1

Scallion: Half Root

Ginger slice: 4-5

Garlic: 3 cloves

Star anise: 2

Zanthoxylum: 15

Fennel: 20 capsules

Fragrant leaves: 2 pieces

Cinnamon: 3 star anise

Cooking wine: 2 teaspoons

Old style: 2 teaspoons

Raw soy sauce: 1 teaspoon

Bean paste: 1 teaspoon

Note: 1, must add Douban sauce, taste is absolutely not the same 2, spine must first stew, the meat inside all the oil stewed out, so as to fragrant but not greasy! In the end, even the bones are crisp! 3. Before stewing bone, many people like to tighten it with boiling water to remove fishy smell and dirty things. In fact, I've tried it all before. After tightening, the meat doesn't think so. It's better to put it directly into a casserole to stew and skim the dirty foam on the surface after boiling.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Dong Bei Luan Dun Ji Gu Ban