Korean spareribs and potato sauce soup
For the first time, I consulted the books published by Korean housewives. In fact, there should be sesame leaves, EBA pepper and pickles in the potato ribs soup. Because there are no such ingredients, it is only an improved home version at best. It's simple. The weather in Beijing has been cool these days. It's very pleasant to drink a bowl with Shaojiu when it's a little cool in the evening.When choosing new potatoes in spring, try to choose ones with slightly green skin.
Step 1 . Choose supermarket pickled pork ribs
Step 2 . Knot and cut scallions with a diagonal knife, slice ginger, circle rice peppers, and chop garlic into pieces.
Step 3 . Since open flames are not allowed in the apartment, the pork ribs were first crushed in an electric pressure cooker. Personally, I prefer the soft and tender taste, which is slightly different from the conventional method of boiling blood and stewing directly. The direct stewing method is more formal. Put large ingredients in the pot, tie with scallions, pour some Baijiu to remove fishy smell (personal taste),
Step 4 . Peel the large potatoes and place them directly on top of the pork ribs to crush them. When choosing potatoes, try to choose ones with a slightly blue skin that are quite fresh and have a good taste. You can add two more sections of dried chili according to your personal taste. Add an appropriate amount of water.
Step 5 . When the pork ribs and potatoes are pressed, brush a little oil in the wok, stir fry scallions, ginger, garlic, and chili peppers, and stir fry the pork ribs slightly twice. As the pork ribs are pressed to a mush, be sure not to stir fry them too hard to avoid deboning.
Step 6 . The pressed potatoes are very soft and tender, and can be mashed directly into small pieces with a spoon or spoon
Step 7 . Pour potatoes and broth into a pot and bring to a boil, then add Wan Zi soy sauce and sugar.
Step 8 . Open the Korean sauce in the middle note of the soup, add white pepper, salt as appropriate, and order Baijiu (according to personal taste) to boil again and turn off the fire.
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