Stewed spareribs(sui yi jian kang jia chang ban wen pai gu )

Stewed spareribs

Introduction:

"Easy and casual, homely and healthy! This dish is too homely and healthy. In addition to adding vegetables, carrots and potatoes to the spareribs to increase the nutritional components, there is also an extra procedure in the process of stewing the spareribs. Before adding carrots and potatoes, most of the fat is removed with the oil separator. Even if carrots and potatoes are full of delicious spareribs juice, there won't be too much lard. It's meaty and fragrant! There won't be too much oil on the surface of the thick juice. You can eat it safely. "

Production steps:

Step 1: all materials: pork ribs, carrot, potato, green onion, ginger, Chinese prickly ash, Chinese cabbage, cinnamon

Step 2: wash carrot and potato, peel and cut into hob pieces

Step 3: slice ginger and onion.

Step 4: add 60% hot oil and stir fry the ribs

Step 5: after the ribs change color, add the soy sauce, stir fry evenly.

Step 6: after coloring the ribs, stir fry the scallion, ginger, star anise, Chinese prickly ash and cinnamon cooking wine evenly.

Step 7: add water after fragrant, add more spareribs, bring to a boil and simmer.

Step 8: remove the excess oil with the oil screen before putting in the carrots and potatoes.

Step 9: when there is still some water in the pot, add carrots and potatoes until cooked

Step 10: after the carrots and potatoes are cooked thoroughly, collect the water, add the chicken powder and sugar, and stir well

Step 11: the fragrant stewed spareribs are out of the pot

Materials required:

Rib: 500g

Carrot: 200g

Potato: 200g

Star anise: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Ginger slices: right amount

Soy sauce: moderate

Chicken powder: right amount

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Note: spareribs with cold water half an hour out of bleeding water

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Sui Yi Jian Kang Jia Chang Ban Wen Pai Gu