Stewed beans with spine
Because I have always cooked for my baby, I have always paid attention to "rotten". Hehe. The primary feature of this dish, I think, is that it is rotten. Otherwise, whether it's meat or vegetables, it's like eating tofu (a bit too much). This is a dish suitable for both the elderly and children. Come on for my baby!
Recipe Recommendations
- spine appropriate amount
- broth appropriate amount
- MSG appropriate amount
- refined salt appropriate amount
- cooking wine appropriate amount
- soybean paste appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Stewed beans with spine
1
Soak the green beans in light salt water for 15 minutes, remove them and wash them, remove the old tendons, and break them into pieces for later use.
2
Pour boiling water into the spine, add cooking wine to remove the fishy smell, remove it and rinse off the foam with hot water, place it into a pressure cooker, add onions and ginger and simmer for half an hour. Heat the oil in a hot pot, add the stewed spine and fry it for a while.
3
Add green onions, ginger, and soybean paste, and stir fry for a while.
4
Add green beans and stir fry until green beans change color. Add stock and clear water and bring to a boil over high heat.
5
Cover and simmer for about ten minutes until the green beans are cooked, add refined salt and monosodium glutamate and remove from the pan.
6
Because of the soy sauce, it tastes salty and fresh. Look, it's steaming hot, you have an appetite.Stewed beans with spine Make Tips
The green beans must be stir-fried until they change color before stewing, otherwise the flavor will be bland. If you don't have stock, a small amount of lard can be used instead.