Stewed kidney beans with spareribs(pai gu zhu si ji dou )

Stewed kidney beans with spareribs

Introduction:

"Although the string beans are called beans, they eat their thick outer pods. The string beans planted by my mother at home begin to harvest, so every so often my mother will send some string beans to me. The string beans are thick and crisp, and I'm not tired of eating them whether fried or boiled. Kidney beans have the functions of harmonizing viscera, nourishing spirit, benefiting qi and spleen, eliminating heat and dampness, promoting diuresis and detumescence

Production steps:

Step 1: wash the beans in water.

Step 2: after the tendons at both ends of the washed string beans are removed, they are cut into 4cm long segments.

Step 3: blanch the spareribs in cold water and wash off the foam.

Step 4: put the washed spareribs in the skillet and add appropriate amount of water to boil, skim off the floating foam, put in the scattered ginger and Tsao Guo, and then turn the heat down for 1 hour.

Step 5: after the ribs are cooked, add the kidney beans and cook for 10 minutes.

Step 6: add appropriate amount of salt and monosodium glutamate to serve.

Materials required:

Ribs: 300g

Kidney beans: 500g

Caokuo: 1

Jiang: one piece

Salt: right amount

MSG: right amount

Note: 1, beans in the cooking should be selected before the bean tendons, otherwise affect the taste, and not easy to digest. 2. Beans should be cooked for a long time, to ensure that the beans are cooked thoroughly, otherwise poisoning will occur.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Pai Gu Zhu Si Ji Dou