Main material: Pig backbone 1000 grams, Northeastern pickled vegetable each, frozen bean curd 1 box, bean noodles each
batching: Spring onions, ginger, Chinese prickly ash, it is the octagonal, appropriate amount of cooking wine, salt, chicken a precise a little

thief draws genuinely - - Northeastern pickled vegetable bone stewed frozen bean curd method:
1, put by cold water at saucepan,last pig backbone, after boiling, skim fire by foam of floating, pull pig's backbone out;
2, frying pan oil will be put,put oil by octagonal, Chinese prickly ash, spring onions behind being the hot, It is fragrant for ginger to explode, put pig backbone look through, fry, evenly, cook with cooking wine fragrant, quench into sufficient hot water have no bone, the fire boils, the small fire is boiled for two hours;

strip, slice, last pan 3, frozen bean curd; Fetch another frying pan and put the oil, put the pickled vegetable to stir-fry one before stewing and fry It put ' br />
4, put into pan if continuing, stew on the 20 minute pickled vegetable fried to stir-fry before stewing;
5, bean noodles clean after put into pan because it stew on the ten minutes, with salt, chicken is the precise to flavour out pan.

note:
put into pan directly it stew because it will do, stir-fry before stewing fry first taste the getting more fragrant 1, pickled vegetable, the Northeast stir-fry with lard with soya-bean oil before stewing, fry generally, have lard will do with the salad oil, the pickled vegetable that I bought is to cut the good silk in advance ,Taste is still very right;

2, load with at box that buy because there aren't bean curd, can have by frozen bean curd;

stew 3, this course with sparerib all right,on backbones most handiest, there is genuine taste.