Braised spare ribs with kidney beans(si ji dou shao pai gu fu can yu de lu mian zuo fa )

Braised spare ribs with kidney beans

Introduction:

"I especially like braised pork with kidney beans, which are soft and rotten. It's a sharp tool for fattening to eat with rice. But today we use spareribs, not pork, so it's not so greasy. It's relatively refreshing. Of course, as for the use of spareribs or ordinary, other parts of the pork are to see your preferences. For this kind of heavy meat dishes, I like to put the leftovers of the first meal back into the pot and add some vermicelli or noodles to eat. Vermicelli can continue to serve as a dish. For example, the noodles made today can be directly served as a staple food. There will be no boredom of eating overnight food, and it can solve a meal quickly and conveniently. "

Production steps:

Step 1: as shown in the picture, we have used up the ginger on hand today, so we didn't add it. You can add it by yourself. Pepper according to personal taste, I didn't make it very spicy today, so I didn't put much. I used Zanthoxylum bungeanum from the north, only fragrant.

Step 2: put the spareribs in the pot in cold water, boil the water for a few minutes to force the bleeding foam, throw a little onion and ginger into the water to cook together, which helps to remove the fishy smell.

Step 3: rinse with warm water after fished out and drain water for standby.

Step 4: heat up the oil pan over medium high heat, add onion, ginger, garlic and pepper and saute until fragrant

Step 5: stir fry the ribs,

Step 6: add proper amount of soy sauce to stir fry.

Step 7: in order to prevent the paste, add a little water, and then add 2-3 teaspoons of sweet sauce.

Step 8: 1-2 scoops of Korean sauce, no need to add or use soy sauce instead.

Step 9: then add water to the meat (if you are going to stew noodles or noodles for the second meal like me, you can add more water in this step). Add Chinese prickly ash, cinnamon, fragrant leaves, dried pepper, rock sugar and soy sauce. Simmer for 45-50 minutes.

Step 10: then put in the beans and simmer for 18-25 minutes. I prefer the soft and rotten ones. So the stewing time is longer. If you still want the beans to have a little hardness, more than ten minutes is enough. (add a little salt to the pan until it's half cooked)

Step 11: after the stew time, the roots can be boiled and ready to collect juice.

Step 12: before collecting the juice, I spoon out some soup for the next day's noodles.

Step 13: then make a big fire and let it collect juice.

Step 14: you can enjoy the juice when you like it.

Step 15: Here's how to cook noodles or stew vermicelli. As the spaghetti I use today ripens in 3-4 minutes, I boil the juice and the remaining kidney bean meat in one pot. If it is stewed vermicelli, first stew vermicelli with juice, add water to stew together as needed, and then wait for vermicelli 8 to mature, then add the remaining kidney bean roast meat and cook it.

Step 16: add noodles after boiling. After the noodles are cooked, they can be taken out of the pot. If your noodles are water absorbent, add more hot water to the pan as you cook.

Step 17: this pot of noodles can be eaten directly, because it is noodles, so juice should not be too much, try to keep the soup thick in the process of cooking noodles will be better.

Materials required:

Pork: moderate

Kidney beans: moderate

Onion: two

Garlic: right amount

Star anise: 1

Cinnamon: 1

Fragrant leaf: 1

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Sweet flour sauce: 2-3 teaspoons

Sauce: 1-2 teaspoons

Soy sauce: moderate

Soy sauce: 1-2 teaspoons

Salt: right amount

Rock sugar: right amount

Note: 1, the best choice of ribs have cartilage part, this part of the meat will be more delicious than pure ribs.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Si Ji Dou Shao Pai Gu Fu Can Yu De Lu Mian Zuo Fa