Follow the Xinjiang food account [Meet Guli]
Click the follow button in the top right corner→→ poke it poke it poke it!
I have a hundred ways to make you hungry.~
Ingredients
Bone 300g
Potatoes 300g
Accessories
10g minced ginger
Pixian douban 1.5 tablespoons
1.5 tablespoons of soy sauce
Half a spoonful of old smoked soy sauce
1 tablespoon of cooking wine
A little sugar
2 octagons
20 peppercorns
Boil water to taste
The preparation of sichuan-flavored potato roasted pork ribs
1 Potatoes cut into chunks, wash off the surface starch with water, drain and set aside.
2 Blanch the bones in boiling water until discolored, drain and set aside.
3 Put a tablespoon of oil in a pot and fry the potato cubes until golden brown and serve.
4 Add another tablespoon of oil to a saucepan and fry the bones until golden brown.
5 Add Pixian watercress and ginger minced and sauté until fragrant.
6 Add soy sauce, soy sauce, cooking wine and sugar and stir-fry evenly.
7 Add boiling water over the bones, add star anise and peppercorns. Bring to a boil over high heat and simmer slowly over low heat.
8 Cook until the bones are crispy, add the potato pieces and change to medium heat for 5 minutes.
9 Finally, turn on high heat to dry the soup.
Tips
1, Pixian watercress is relatively salty, so there is no need to add additional salt. If the taste is heavier, you can add the right amount of salt at the end of the juice.
2, add old soy sauce is for the color to be beautiful, but do not add more.
3, stewed ribs must add boiling water, otherwise the meat will be compacted, the taste is not good.
4, it is best to use a disposable spice pack or seasoning ball to put the pepper into the burning, otherwise the grains of pepper are uncomfortable to eat.
5, the last soup when the soup do not collect too dry, leave some soup mixed with rice is super delicious.
(Recipe source: good beans A zhuan)