Chinese Food
Stewed bean with spareribs
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This is a dish that the public can serve. It belongs to stew. In Inner Mongolia and Northeast China, this dish is very popular. Go to relatives and friends' houses. On the table, besides chicken stewed with mushrooms (the way in front), another essential thing is the stewed bean with ribs. In my hometown, everyone uses the local oil bean. The pot is rotten. The bean flavor is also strong. Unfortunately, I didn't buy it. But the way is the same. The ribs are soft and rotten. The bean just neutralized It's greasy. Let's say this dish is so famous. These two ingredients really match. No wonder I can't forget it once. -
Cooking ingredients
Cooking Steps
Step1:Wash the spareribs and control the water for standby. Remove the beans and fold them into small sections and wash them for standb
Step2:Put vegetable oil in the pot. Add onion, ginger and star anise when it's warm. Stir up the fragrance with a small fire
Step3:Stir fry the pork ribs in high heat until the color of the ribs turns white and the water vapor decreases
Step4:Add soy sauce, stir fry and colo
Step5:Pour in cooking wine and stir fry to remove fishines
Step6:Add water. The amount of water is not more than the spareribs. Cover the spareribs and bring them to a boil. Simmer until the spareribs are cooked but still a little hard
Step7:Put in the beans and mix well, then boil over high heat. Stew over medium and low hea
Step8:When the beans are about to be cooked, put in salt. There is not too much soup. After the beans are cooked, add in the garlic to taste them and put them into the pot.
Step9:The ribs are not greasy and the beans are delicious. They are very delicious.
Cooking tips:1. Stew the ribs first, then put the beans. In this way, the beans will not rot and the ribs will also be soft and palatable. 2. Put the salt ribs and tender meat. 3. Finally, add the minced garlic to make the dishes delicious.
