Stewed spareribs with dried cowpeas(gan jiang dou dun la pai gu )

Stewed spareribs with dried cowpeas

Introduction:

"Every family in Sichuan will make preserved meat at the end of the new year. Sausage, preserved meat and so on are essential dishes on the new year's Eve dinner table. As soon as the Spring Festival comes, the hometown's preserved meat picks up the Ascaris lumbricoides from time to time. Every time they go out the next year, they will bring some of their own home-made preserved meat to share with their friends. "

Production steps:

Step 1: wash the preserved spareribs and pat them into small pieces. Pat the ginger

Step 2: wash the casserole, put enough water, put the prepared raw materials into the high heat, and beat the floating bath with a spoon

Step 3: soak the dried cowpeas in cold water and rinse

Step 4: Stew with dried cowpeas for 20 minutes

Step 5: stew until cowpeas are soft and turn off the heat

Materials required:

Preserved spareribs: 500g

Lotus root: 200g

Dried cowpea: 200g

Ginger: 100g

Note: dried cowpeas were dried by myself last year. Although they don't look as neat as those bought in the market, they are definitely better than those bought in the market, and the color doesn't look as black as those bought in the market.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gan Jiang Dou Dun La Pai Gu