<h1 class= "pgc-h-arrow-right" > 70-year-old mother's specialty dish, eat every Spring Festival, stew a pot, quasi-three light, young and old love! </h1>
Entering the Waxing Moon is almost the New Year, the most able to set off the atmosphere of the New Year is the food, the family dinner table is small and hearty, then naturally it is inseparable from eating meat! We northerners have a habit of pork, and our favorite is pork.
If you want to say that the meat on the pig is the best, I think it is the ribs, although this year is a little expensive, but we also have to eat in the New Year. When I went to the supermarket, I saw that the pork spine was not bad, although it was not as smooth as the fine row, but the price was affordable, the meat was also quite thick, and I quickly bought some to make for the family to eat!
This time it is not stewed, I use the 70-year-old mother taught me a good method, better than stewed. The spine is made into a sauce flavor, and it is soft and delicious, especially the potatoes inside, wrapped in thick vegetable juice, hey, it's delicious! Mom does it every year, and each time it is "three lights": spine light, potato light, vegetable juice light! Chinese New Year's Eve meals and Spring Festival banquets are not disgraced!
【Sauce backbone stewed potatoes】
Ingredients needed: 1 large plate of pork backbone, 2 medium potatoes, 3 tbsp Haitian soybean paste, braised soy sauce to taste, 5 green onions, 4 slices of ginger, 2 star anise, 2 spoons of cooking wine, salt to taste, vegetable oil to taste
Detailed instructions:
The first step, this time to buy the pig spine is a chopped piece, take it back and put it under the tap to rinse off the bone slag, and then soak off the blood water, wash it and fish it out for later
The second step, the spine into a sauce bone flavor, you need to prepare the ingredients first, green onion ginger, star anise ready, about the sauce, I like soybean sauce with watercress, slightly sweet and not very salty
The third step is to put the backbone cold water into the pot, add cooking wine, boil it on high heat, blanch it, skim off the foam, cook until there is no blood, turn off the heat, and fish out the spine for later
Step 4: Pour blanched water from the wok and wash the pan. When the iron pot is smoking, add vegetable oil, sauté the star anise, add the soybean sauce, add 2 spoons of water, stir-fry the sauce over medium-low heat to make the flavor and pour it into the spine
Stir-fry meat in an iron pan with sauce, you need a hot pan of cool oil to be non-sticky.
In the fifth step, sauté over medium heat until the spine is covered with sauce, add green onion and ginger and sauté until fragrant
In the sixth step, add half of the boiling water, add a little salt to taste, and if the color is not enough, add some soy sauce to color
In the seventh step, pour the broth into the gas pressure cooker
Step 8: Peel and wash the potatoes, cut them into large pieces, close the lid and press for 30 minutes
In the ninth step, after 30 minutes, the chicken is soft and rotten, and the potatoes are still very noodles
First put the potatoes out of the yard in the plate, and then put the spine on the top, and then pour in the vegetable soup, fragrant but not greasy, young and old love, vegetable soup bibimbap is even more delicious!
Summary of production points:
1, when the sauce is fried, the fire is easy to paste, you can add a little water to dilute it
2, when pressed with a pressure cooker, the spine should be underneath, and the potatoes should be placed on the upper surface, so as not to make the potatoes too unformed, in addition, the potato pieces should be cut larger
3, this dish, the taste of the spine entrance is full of sauce aroma, in fact, it is the same as eating sauce bones, the difference is one step more healthy way to eat: with potato pieces to degrease and increase nutrition
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