Stewed spare ribs(pai gu luan dun )

Stewed spare ribs

Introduction:

"It's really cold today. The north wind is blowing outside. I feel like the end of the day. On such a cold day, I don't want to do anything, especially when I cook. I have to wash my hands. It's really pitiful. But I also want to eat, especially the stew. I like stewed spareribs with dried bean curd. So it was stewed. The two carrots in the fridge have been put down for a week. I like to eat some mushrooms. So it's a stew. It's simple and nutritious. It's delicious and comfortable to eat. "

Production steps:

Step 1: soak mushrooms in advance

Step 2: blanch the spareribs and use cool water

Step 3: cut carrots into sections, dry tofu, soak tofu, wash and set aside

Step 4: add 2 / 3 water to the pot, add ginger, clover, star anise and pepper

Step 5: put in the ribs, pour the right amount of oyster sauce

Step 6: pour proper amount of cooking wine, bring to a boil, turn down the heat and simmer for half an hour

Step 40: pour in the bean curd, then marinate for 7 minutes

Step 8: after half an hour, pour in carrot, bean curd, dried bean curd, and simmer for another 40 minutes

Step 9: after stewing, add appropriate amount of salt to taste

Step 10: add a little monosodium glutamate to make it fresh

Materials required:

Spare ribs: 300g

Dried tofu: 250g

Tofu: 100g

Carrot: 80g

Mushroom: 8

Fragrant leaves: appropriate amount

MSG: a little

Salt: right amount

Cooking wine: moderate

Star anise: right amount

Pepper: 1

Ginger: right amount

Oyster sauce: right amount

Note: my ribs and meat seller help me chop too short, chop longer more beautiful. When stewing, you should pay attention to the water. When the water is dry, you should add it in time.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pai Gu Luan Dun