Pork ribs stewed with potatoes and beans is a very common stew in Northeast China. In some places, it is called pork ribs stew, and eggplant may be added to it. Some places in Liaoning have a more interesting name: Yuntu Steak Stewed in Sauce.

Originally, kidney beans were used, which are flat beans. It would be better to use wider and flatter oil beans, but I couldn't buy them, so I had to use sword beans instead.

Seasoning: onions, ginger, garlic, coriander (optional), Sichuan peppercorns, aniseed (star anise), salt, chicken essence, dark soy sauce, light soy sauce, cooking wine, sugar, vinegar (optional), yellow sauce (optional)

Ingredients: ribs, beans, potatoes, stock (optional)

Steps:

1. Soak the ribs in water to remove blood; remove the beans Fold both ends into small sections of about 5cm; peel the potatoes and cut them into small pieces; prepare shredded ginger, garlic slices (finally in thin slices), chopped green onion, and minced coriander.

Second, put the ribs in boiling water, bring to a boil over high heat, skim off the blood and foam and set aside; fry the potatoes in oil (preferably a little lard in vegetable oil); fry the beans as well. Cut them raw until they turn green (it is better to use clear oil, so I fry the potatoes first to absorb all the lard, and then fry the beans, so that the greasy taste of the beans is gone).

Third, start the most important part of cooking: heat the oil, add aniseed and peppercorns when it is not too hot, fry them slightly and then add ginger and garlic, simmer them and immediately cook the ribs. Fry it in oil, turn it over, and be careful not to burn the aniseed peppercorns, ginger and garlic, which will affect the aroma.

See that the ribs are already a little golden, so add dark soy sauce, light soy sauce, cooking wine, chicken essence, and vinegar, mix it a little, and add the stock until it covers about half of the ribs. If you don't have broth, you can of course use water. I used pure water. Cover and simmer over medium-low heat for a while. If the ribs are slightly browned (about ten minutes, the ribs should be cooked anyway, because potatoes and beans cook faster than the ribs), add some salt, and then fry them. Pour the potatoes and beans into the pot together and turn them over a few times to mix them evenly.

Continue to simmer with the lid on, turning it every 3-5 minutes to prevent it from sticking to the bottom. Finally, add some sugar a few minutes before taking it out of the pan, and finally add some chopped green onions to smother it. This will smother the fragrance of the chopped green onions without causing them to change color. When deciding when to cook the pork ribs, I think it mainly depends on the hardness of the ribs. I like to eat them tenderer, so the time is longer. You can sprinkle coriander before and after serving. Obviously the coriander I sprinkled did not have a positive visual effect.

Instructions:

First, the entire cooking process (steps two and three) takes 45 to 60 minutes, depending on personal taste. Some people like to eat it stewed very old.

Second, lard is added to make the dish more fragrant. This is generally the case with Northeastern cuisine, where all the fat is stewed into the dish. But lard is not necessary and I know some people who can't stand the taste.

Third, I have not written down the steps for the yellow sauce. You can add it with the seasoning when you start to stew the ribs, or you can fry it before frying the ribs. I recommend frying it, because the sauce is generally not very clean. . And some inexperienced students should note that the sauce itself is relatively salty and should be taken into account when adding salt.

Four, by the way, beans must be fully cooked before they can be eaten. Generally, there is no such concern in stews, but you must pay attention when making fried beans. You can google the reason yourself.

Four. Soup: There is basically no soup after I finish cooking. If you like soup, you can add more water when stewing the ribs to cover the ribs, but the taste is slightly different from the one without soup in the end. Everyone You can try them all. The soup tastes fresh, but in fact the calories are relatively high, but it can keep you cold, so you should consider it yourself.

Difficulty: No difficulty. Just maybe a little more troublesome.

Dish name: Pork Ribs Stewed with Potatoes and Beans (Pork Ribs Stewed with Beans, Pork Ribs Stewed with Vegetables, Sauce Braised Yuntu Pork Ribs)

Cuisine: Northeastern Cuisine/Stewed Dishes

Main method: stew

Features: fragrant, rich and affordable

Difficulty: 2 (out of 5)

Trouble index 3.5 (out of 5)