Stewed spareribs with potatoes(tu dou dun pai gu )

Stewed spareribs with potatoes

Introduction:

"I don't know what's the most impressive dish in the school canteen. Anyway, I went from junior high school to senior high school to university. When it comes to the school canteen, potato spareribs are definitely one of the dishes with the highest exposure rate. In general, the canteen sign says "Mushu meat" is cucumber and fungus scrambled eggs, and "potato spareribs" is stewed potatoes. Do you have the same feeling? However, because this soup used to mix rice is very delicious, and it is not expensive, so it is often ordered. The canteen master scoops up a large spoon and pours the potato and soup on the rice. When he is lucky, he can find two ribs and then envy each other. Haha, it's really a time that people miss^_ ^Today, the weather suddenly changed. It dropped 10 degrees. At noon, I'd like to have a stewed spareribs with potatoes. It's delicious, warm up and full. I'm so happy! Of course, it's cheaper to make your own. Big ribs, big potatoes, and some garlic chili sauce, with some tea tree mushroom to improve the taste. The key is to make a thick rice dressing soup! Another bowl of rice

Production steps:

Step 1: soak the spareribs in the blood free water, and then rinse with water twice.

Step 2: soak the Agrocybe aegerita in warm water for 30 minutes in advance (dry Agrocybe aegerita tastes strong, wash it several times, soak it properly to remove some flavor), then wash it, remove the root and cut it into small pieces.

Step 3: roll the potatoes and cut them into pieces, soak them and wash off the starch.

Step 4: put the ribs in the pot in cold water, boil for 2 minutes, skim the foam.

Step 5: wash the boiled spareribs with running water.

Step 6: heat the olive oil in the pan, wrap the ginger and garlic slices and Chinese prickly ash star anise, add the ribs and stir fry until the ribs change color and the edge is slightly brown.

Step 7: pour in cooking wine and stir well.

Step 8: add soy sauce, soy sauce, chili sauce, sugar, stir fry until ribs color.

Step 9: add water to the ribs, bring to a boil over high heat, and simmer over medium heat for 20 minutes

Step 10: add potatoes and Agrocybe aegerita and bring to a boil

Step 11: continue to simmer for 15-20 minutes

Step 12: open the lid and turn to high heat to collect the concentrated soup

Step 13: add a little chicken essence and salt to taste

Materials required:

Pork ribs: 500g

Potato: 250g

Agrocybe aegerita: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Garlic chili sauce: 1 teaspoon

Cooking wine: 1 bottle cap

Raw soy sauce: 1 teaspoon

Soy sauce: 1.5 teaspoons

Sugar: 1 teaspoon

Chicken essence: appropriate amount

Salt: right amount

Note: 1, ribs and other meat blanching time, to cool the water pot, so as to blanch the blood inside. 2. Dry Agrocybe aegerita has a strong taste. Wash it several times and soak it properly. 3. It's better to stir fry the spareribs until the surface is slightly scorched, and then add water to stew them. In this way, the stewed spareribs are more fragrant. 4. Stew the spareribs for 20-25 minutes before adding the side dishes (such as potatoes), otherwise the side dishes will be too soft and rotten. 5. The old soy sauce, raw soy sauce and chili sauce have been salty, and the chicken essence and salt are added less according to their own taste. Stewed meat is best seasoned with salt before it is out of the pot.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Tu Dou Dun Pai Gu