Stewed potatoes with pork
1. Pork: {several kinds} depends on your own preferences. Just cut it into pieces and strips.
2. Potatoes: Some carrots: Some, {for color matching}. Dice the potatoes and carrots, and cut them carefully.
3. Onions, ginger, garlic and some peppers.
4。 Star anise, pepper. Put it in the seasoning box. You can also put some cinnamon.
Exercise:
1. Pour a little oil into the pot, not much, just a little. In order to save time, I used a pressure cooker, which is why I cut the potatoes into large pieces.
2. Add pepper and stir fry.
Add meat, onion, ginger and garlic.
4. Add water to drown the meat.
5. Add salt, monosodium glutamate, seasoning box and soy sauce. Lots of sugar.
6. Add potatoes and carrots and cover. After the pressure cooker is deflated, it can be closed in 12 minutes.
7. After opening the lid in this way, put it on a plate and stew pork with potatoes.
Stewed potato with ribs is a common stew in Northeast China. Some places are called braised pork ribs, and eggplant may be added. In some places in Liaoning, the name is more interesting: stewed wonton steak in sauce.
Seasoning: onion, ginger, garlic, coriander (optional), pepper, aniseed (star anise), salt, chicken essence, soy sauce, cooking wine, sugar, vinegar (optional) and yellow sauce (optional).
Ingredients: ribs, potatoes, broth (optional)
Steps:
First, the ribs are soaked in blood; Choose two ends of beans and fold them into small pieces of about 5cm; Peel potatoes and cut them into small pieces; Prepare shredded ginger, sliced garlic (finally sliced), chopped green onion and coriander powder.
Second, put the ribs in boiling water, boil them over high fire, and skim off the blood and foam for later use; Fried potatoes (preferably vegetable oil with a little lard); Stir-fry the beans until they are green (it is better to use clear oil, so I stir-fry the potatoes first, let them absorb all the lard, and then stir-fry the beans, so that the greasy smell on the beans is gone).
Third, the main cooking part begins: heat the oil, don't add aniseed and pepper when it is too hot, add ginger and garlic after a little frying, immediately fry the ribs in oil, turn over, and be careful not to add aniseed, pepper and ginger and garlic as much as possible, which will greatly affect the flavor.
Seeing that the ribs are a little golden yellow, add soy sauce, soy sauce, cooking wine, chicken essence and vinegar, stir a little, and then add broth, which is probably less than half of the ribs. If there is no broth, of course you can use water. I use clean water. Cover and simmer for a while to see if the ribs are colored (anyway, about ten minutes, when the ribs are cooked, because the potatoes and beans are cooked faster than the ribs), add some salt, then pour the fried potatoes and beans into the pot, turn them over a few times and stir them evenly.
Continue to cover the stew and turn it over every 3-5 minutes to prevent it from sticking to the bottom. Finally, add some sugar a few minutes before cooking, and finally put some chopped green onion on it to keep the fragrance of chopped green onion dull. When to decide when to cook, I think it depends mainly on the hardness of ribs. I like to eat it tender, so it takes a long time. You can sprinkle coriander before and after cooking. Obviously, the coriander I sprinkled didn't have a positive effect on my eyesight.
Description:
First, the whole cooking process (steps 2 and 3) takes 45 minutes to 60 minutes, depending on personal taste, some people like to eat very old stew.
Second, lard is put in order to make the food more fragrant. Generally, northeast dishes are like this, and all the fat is stewed into the dishes. But lard is not necessary. I know some people can't accept its taste.
Third, I didn't write down the steps of yellow sauce. You can add seasoning when you start stewing ribs, or you can fry ribs first and then fry them. I suggest frying them, because sauces are usually not very clean. Moreover, some inexperienced students should pay attention to the fact that the sauce itself is salty and should be taken into account when putting salt.
By the way, the beans must be completely cooked before eating. Stews generally have no such concerns, but you must pay attention to fried beans. You can Google the reason yourself.
Tangshui: After I finished drinking, there was basically no soup. Those who like soup will add more water when stewing ribs. They haven't tasted ribs, but the taste is slightly different from the last soup. Everyone can try. Soup tastes fresh, in fact, it will have higher calories, but it will get cold. Think for yourself.