Stewed pork bone with beans and potatoes
By VicentaLakin
Recipe Recommendations
- tibial 1000g
- vermicelli 100 grams
- potatoes one
- beans 150g
- oyster sauce appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- salty and sweet
- stewed
- three-quarters of an hour
- simple
Steps for Stewed pork bone with beans and potatoes
1
Rinse the cavity bone
2
Add the bone under cold water, add star anise, aniseed, cinnamon, pepper, dried peppers, and dried tangerine peel and blanch to remove blood. After the water boils, add cooking wine and blanch for about five minutes.
3
Rinse the blanched cavity bones with cold water for later use
4
Wash and peel potatoes, wash and remove tendons of beans
5
Cut potatoes, beans into sections or break them into sections by hand, and chop garlic into pieces for later use
6
Heat the pan and cool the oil, add in the rock sugar and stir-fry the sugar color
7
When the sugar slowly turns yellow and becomes darker and darker, quickly add the ribs and stir fry
8
Pour in appropriate amount of soy sauce and stir well
9
Inject appropriate amount of boiled water (cold water can also be used), and the water surface is level with the cavity bones
10
After boiling water, add potatoes and beans, and then add a handful of vermicelli
11
After the vermicelli slowly soften and stir fry well, add appropriate amount of salt, pepper noodles, rock sugar, and the most important ingredient-oyster sauce, stir well, change to low heat, and cover and simmer.
12
Slowly dry the soup, add minced garlic, stir-fry until it smells like garlic, and quickly remove from the pan
13
The delicious stew of bones is ready to startStewed pork bone with beans and potatoes Make Tips
1. This dish has a rich taste. It smells like garlic when it is served, then sweet and sweet. It is really delicious;
2. The characteristics of this dish are: oyster sauce is added to enhance the freshness, and the color is more beautiful;
3. The color of the sugar when fried with rock sugar will look better, but the heat must be well controlled and not burnt;
4. I like to stew the vermicelli until it is rotten and then eat it as rice, so add all the dishes together. If someone doesn't like the side dishes that are too soft and rotten, put the dishes later. After injecting water into the pan, use it first. Slowly simmer the bones on low heat, and add the side dishes again after 5-8 minutes.
2. The characteristics of this dish are: oyster sauce is added to enhance the freshness, and the color is more beautiful;
3. The color of the sugar when fried with rock sugar will look better, but the heat must be well controlled and not burnt;
4. I like to stew the vermicelli until it is rotten and then eat it as rice, so add all the dishes together. If someone doesn't like the side dishes that are too soft and rotten, put the dishes later. After injecting water into the pan, use it first. Slowly simmer the bones on low heat, and add the side dishes again after 5-8 minutes.