Sichuan style braised spareribs with dried cowpeas

Sichuan style braised spareribs with dried cowpeas

Introduction:

"I especially love Sichuan cuisine. When I went back to my hometown, I happened to have some dried cowpeas from others, so I took some back to Chengdu. I've been drooling on the stewed dry vegetables for a long time. I'll show my skill when I have such good materials this time. Tangtang has always been fond of delicious food, and I want to try to do what attracts me. As for me, I usually don't go out of the mountain. I have to try some special dishes. I have a little talent. Generally, 90% of them become famous at first try. When it comes to drooling, this "Sichuan style stewed spareribs with dried cowpeas" is simply not put! Also hereby write down the virgin post to share with you, delicious! It's a simple procedure. It's easy to use. It's delicious

Production steps:

Step 1: 1. Soak cowpea in warm water for one hour

The second step: 2. cut the ribs to wash the "flying water", put two ginger slices in the pot, a spoonful of Baijiu or cooking wine. The purpose is to remove blood and fishy smell. 10 minutes

Step 3: 3. Pour in the right amount of oil. Before heating, stir fry pepper, ginger, garlic and Pixian Douban until fragrant. Secret (20 bean drum) super delicious!

Step 4: 4. [coloring] then pour in spare ribs and stir fry until fragrant. When the meat is fragrant, pour in an appropriate amount of soy sauce and stir fry continuously. A small amount of sugar can improve the flavor and color the ribs.

Step 5: 5. [stew spareribs] pour the spareribs soup that starts to fly into the pot, submerge the spareribs, start to boil over high heat, and turn to medium heat to stew for 40 minutes.

Step 6: 6. [stew together] now taste the "saltiness", put in the right amount of salt, pour in the dried cowpeas and stew together for 20 minutes. Seasoning is enough.

Step 7: 7 [secret of aftertaste] after filling the plate, sprinkle some cooked sesame seeds. When you eat them, they are very fragrant and have a long aftertaste.

Materials required:

Spare ribs: 1000g

Dried cowpea: 300g

Pixian Douban: a large spoon

Soy sauce: two tablespoons

Single garlic: one

Ginger slices: 5

Green pepper: 6

Chicken essence: appropriate amount

Salt: right amount

Douchi: 20 pieces

Sugar: moderate taste

Cooked sesame: right amount

Note: the secret of this Sichuan flavor is that you must add [bean drum] and [cooked sesame] to make your mouth smell and your mouth water!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spiced