Bones and potatoes
By VicentaLakin
The sharing of north-east vegetables, a very delicious home dish, a big bone stew of potatoes, simple practice, no flavor, big bones smelling soft and fresh, smelly, potatoes sucking up the fat of big bone soup, soft-sweeted, tastes better than meat, with a big plate on the table, and potatoes being eaten off in no time。
Recipe Recommendations
Steps for Bones and potatoes
1
Buyed large bones, cold water immersed for about an hour, bled blood, then washed the cold pot。
2
Slice on the ginger, clean slices, prep pretzels。
3
The large bone that passes through the water enters the pressure pan, adds an appropriate amount of water, adds all the spices and sets the boiler to start the power switch。
4
The pressure cooker is automatically finished, the bone is extracted and the broth is cooked for stew。
5
Potatoes to wash their skin, cut the roller。
6
The frying pots are added to the proper amount of oil, the onions are made of five fragrances, the ribs are added to the table, the ingredients are added to the table, and the potatoes are added to the table。
7
Add a proper amount of old soup, burn the fire, and roast it for about 10 minutes。
8
The fire gathers juice, so that a little soup can be saved, and the meal will be particularly fragrance, and salt will be added to it, and a little of it will taste。
9
It's no big deal to make a pot with rice and eat another bowl。Bones and potatoes Make Tips
One, a big bone or a steak is best served in an iron pan for an hour or two before it tastes good, soft and smooth, especially delicious. Lives here on a temporary basis, the pots are not handy, but with a pressure cooker. 2. The spices are added to the individual ' s preferences, and more water can be added to the ribs when cooking, and the soup is especially good for stew。