Curry spareribs rice(ka li pai gu fan )

Curry spareribs rice

Introduction:

"It's a very simple curry spareribs rice. The seasoning is just to put a little cooking wine and ginger to remove the fishiness, and a little soy sauce. The rest of the flavor is left to curry. O(∩_ ∩)O”

Production steps:

Step 1: wash potatoes and carrots, peel and cut into pieces, soak in water and set aside. Slice ginger.

Step 2: wash the spareribs, add water and a spoonful of cooking wine into the pot, and blanch the spareribs.

Step 3: rinse the boiled spareribs and drain the water.

Step 4: heat the pan to cool the oil. Heat the oil and pour into the ginger slices to fry.

Step 5: stir fry the spareribs until the surface turns yellow.

Step 6: stir fry the potatoes and carrots until the edge of the potatoes is transparent.

Step 7: add proper amount of cooking wine and a little soy sauce, and continue to stir fry until the surface of potato begins to brown.

Step 8: pour in hot water and bring to a boil over high heat.

Step 9: cover the pot and simmer until the ribs are soft and rotten.

Step 10: put in the curry pieces, heat until the curry is fully melted and the soup is thick.

Step 11: after collecting juice, pay attention to stir fry more to avoid paste pot. You can add salt according to your taste.

Step 12: pour the rice into the plate in a small bowl, place curry ribs around, and sprinkle with red pepper rings for decoration. ^_^

Materials required:

Rice: right amount

Spare ribs: moderate amount

Potatoes: moderate

Carrot: right amount

Red pepper: right amount

Curry: moderate

Ginger: right amount

Cooking wine: moderate

Old style: moderate

Note: PS: 1, about side dishes, in addition to potatoes, carrots, you can also add onion, green pepper and so on. You can eat whatever you want. O(∩_ When adding water, it's best to heat water to prevent ribs from becoming firewood. 3. The amount of curry depends on the ingredients. 4. Finally, curry is added because the curry soup is thick. If you add it in advance, and then stew the ribs, it will paste the bottom of the pot. 5. The curry itself is full of flavor, so there is no more seasoning. Of course, if you like, you can add monosodium glutamate or sugar as you like. Strong curry flavor - curry spareribs rice. O (∩)_ ∩)O

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Pai Gu Fan