Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 60 minutes The materials: 300 grams of pig's sparerib, 500 grams of po...
Flavor potato Barbecued Spare Ribs in Sichuan
- The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
- Taste: Salty
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 60 minutes
- The materials: 300 grams of pig's sparerib, 500 grams of potatoes
- Condiment: Pi County 2 broad bean paste loud the spoon ' 30ml) , 2 soy sauce loud the spoon ' 30ml) , 1 cooking wine loud the spoon ' 15ml) , ginger the end 15 grams, 2 of aniseed grain, 10 of Chinese prickly ash, candy 1 spoons little ( 5g) , the appropriate amount of salt, oil
- Barbecued Spare Ribs' method of flavor potato of Sichuan:
- 1,Will chop into a little pig sparerib of one and blanch and change color, wash the blood foam for use with the boiling water, broad bean paste of Pi County is minced for use;
2,Potato peel, cut light piece, soak for a moment, remove, turn with fresh water into surface starch, the pan put a big spoon ' 15ml) It is hot putting potato into, frying to golden yellow holding, producing for use for oil to cook;
3,It is hot for frying pan to boil, put 2 big spoons ' 30ml) Oil, put sparerib to blanch water fry to golden yellow;
4,Put broad bean paste and ginger minced into to fry evenly and frying perfume out at the end;
5,Add soy sauce, cooking wine to fry evenly;
6,Accede to right amount of boiled water ' There are no spareribs) , boil, add the aniseed and Chinese prickly ash;
7,It is soft to add a cover and transfer to small burning for 20 minutes to the sparerib;
8,Add and fry the yellow potato lump, cook for 5 minutes and harvest doing, flavouring with the salt, candy to the decoction.
- Note:
