The ribs of the sauce are easy to go to the brain, haha, don't look at the photos look messy, but the taste is absolutely! (I worked hard... It’s been a long time, it’s not beautiful, just look at it, the meat has to be smashed.) Even if there is heating in winter, I don’t want to stain too many pots, but I have to wash my troubles. Just a pot, the next dish, the next meal, the dish, the hot soup water, the meat, the meat, and the meat. . . At the same time, I was happy, and then this party appeared. My own friend said that it is like the taste of the sauce bones that I went to the northeast business tavern. I didn't eat it myself, so I don't know if it is true. But in short, this dish is yours, your male ticket, your grandfather, your grandfather, all your male compatriots in your family will like you. It is right. Eat rice
The cover image is a pig cartilage row stewed with this recipe. Use ribs, small rows, crescents can be used as long as they are bone-bearing and thin. When I cook the meat, I usually like to use this Chinese spoon to facilitate cleaning. I measured this spoon, about 10ml per spoon. However, there are three types of Chinese-style spoons on the market. I don't know which number I belong to, so let's go in milliliters, or measure the spoon in your hand.
I bought the part of the plum plum blossoms, there is bone marrow (this is the key!), fat and thin, the meat is juicy and tender, and the bones are very convenient for feeding, which is very suitable for eating. You can't buy a thin spine, but the meat is thinner and less enjoyable. You can also buy bones, more bone marrow, but less meat. This is everyone's preference. I don't change the knife. It doesn't matter how big it is. According to which part you bought, the size of the bone is fixed. I didn't change the knife.
I am afraid that everyone can’t see clearly, and then come to a nearby person who really doesn’t understand.
Boil a pot of water. Put the ribs, drown, and remove. Then rinse the ribs with cold water and wash off the surface impurities (this process can help lock the gravy, and wash the face with a cold water to moisturize the skin is a principle) drain the water and set aside.
Onion, ginger, garlic, dried capers, cinnamon, aniseed
Cast iron pot hot pot, put a few drops of oil, fire all the incense 5th step.
Pour the ribs in the water and drain the water. Stir fry a few times and temporarily turn off the heat.
Pour in warm water, the amount of water is set by yourself, don't be less, and the last one is to have potatoes. Of course, don't have too much, or you can stew it to find a meat like a needle in the sea.
Add soy sauce, oyster sauce, soy sauce, soy sauce, cooking wine, rock sugar, peanuts, and mix well. (This step is awkward, you can mix the above spices in a small bowl in advance)
Insert one sentence, the taste of soy sauce with sea is not bad. If you have the pure sauce made by the northeastern Ma Ma, then I will not care, it will definitely be better. Anyway, I don’t have relatives in the Northeast who can’t eat o(>_<)o
Open fire, the fire is boiling. Turn a small fire immediately (if you don't use a cast iron pot or a casserole, you can increase the firepower slightly).
Cover and keep simmer for 1 hour to 1 hour and 30 minutes. In fact, it is cooked in an hour, but the meat is still very tight, suitable for people who like to talk about the bones. It was very soft and delicious in 1 hour and 30 minutes. I like this state most. The bone marrow is sucking, and the soft and fragrant meat is a glimpse. . . . I want to cook a pot again.
Stewed sample paper, because of the relationship of soy sauce, the color of the meat is light brown and powdery, especially appetite.
Pick out the onion, ginger, garlic and cinnamon. (You are lazy, you can't pick it)
Cut the potatoes and roll the chunks. The size of the potatoes is not limited. If you like to eat, you can buy big ones.
Continue to cook in the pan for a few minutes until the potatoes are cooked. Then turn off the heat, taste the taste and then add salt to taste (finally add salt to help the meat is tender and tender), and let it stand for a while before you can eat it.
This dish is salty with a little sweet taste, not silly or stupid, the combination of layers is not bad ~ wall crack recommended, peanuts must be put, there are surprises when eating, I doubled every time~
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