- style of cooking classifies:
- Northeastern dish | Pork | Suit the taste of both old and young
- Makeing difficulty:
- ganish food (intermediate)
- taste:
- a little hot
- makeing time:
- 60 minute
-
Main material: Sparerib (572 grams) Potato (3) Carrot ( 2)
batching: Various are adjusted Materialpotato's Barbecued Spare Ribs' method:
Are there unidentified and white places?
1. The sparerib crosses the boiling water, then pull out and strain water.
2. Frying pan put oil is don't too little, more to matter, put after burn hot Enter Pi County broad bean paste, cut do hot pepper, right amount of Chinese prickly ash, one look through, fry to two aniseed, right amount of crystal sugar, right amount of soy sauce and vinegar, the snack of fire, don't fry and paste.
3. Condiment fry well, turn on fire put sparerib look through, fry to a sparerib fully Oil force come out stage.
4. Turn on the water and flood spareribs, it is stewed to cover on the pan.
5. Stew it to the soup when there is not much left.
6. Pour some sesame oil into it, then put carrot and potato to fully turn over and fry.
7.Adding water once again has no material, it is stewed to cover on the pan.note:
it is much since there aren't broad bean paste,it propose it needn't salt, fond of salty food oneself, according to the circumstances again will be put. Words liking food ruthless and hot Put, do hot pepper more, because broad bean paste no ruthless and hot. Like eating putting more Chinese prickly ash of spicy hot taste. In a word, flavour and give play to heartily according to the taste that oneself likes!
