Carob and Potato Stew

Name: Carob and Potato Stew
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Coelom; 100g Vermicelli; 1 piece potato; 150g Carob; Some Oyster sauce; Some ginger; Some star anise; Some Cinnamon; Some pepper; Some Dried chili

by Huo Wu's Floating Snow

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The most worrying thing every day is what to eat at home at night? After thinking about it, it seems that I'm tired of all the dishes. I opened the refrigerator and saw a pack of frozen meat. After studying with my husband for a long time, I didn't know whether this pack was bought with chopped chicken legs or bones. Later, my mind finally opened up, and I didn't know if I thaw it. If it's chicken thighs, make chicken stew noodles, if it's coel bone, use beans to stew! It turned out to be a cavity bone. I took a potato and a handful of beans, and finally put some vermicelli and simmered it! When I was writing the recipe, I was still thinking about whether this is the Northeast Random Stew or the private kitchen. I asked my husband if I did the Northeast Random stew in his hometown. He said no, then it is the private kitchen. ! "

Carob and Potato Stew

1. Rinse the cavity bone

2. Put into the cavity bone under cold water, add star anise, aniseed, cinnamon, Chinese pepper, dried chili, and tangerine peel to blanch the blood. After the water is boiled, add the cooking wine and blanch for about five minutes.

3. The blanched bones are rinsed with cold water for later use

4. Wash potatoes and peel, wash beans and remove tendons

5. Cut potatoes, beans into sections or break them into sections by hand, mince garlic and set aside

6. Heat the pan with cold oil, add rock sugar and fry the sugar color

7. When the sugar turns yellow and darker, quickly add the ribs and stir fry

8. Pour in the right amount of soy sauce and stir fry evenly

9. Inject proper amount of boiled water (cold water is also ok), the water surface is level with the cavity bone

10. After the water is boiled, add potatoes, beans, and a handful of vermicelli

11. When the vermicelli becomes soft and stir-fried evenly, add in the right amount of salt, pepper noodles, rock sugar, the most important thing-oyster sauce, stir well, change the heat to low, cover and simmer

12. The broth is slowly dried, add the minced garlic, fry the garlic aroma, and quickly take it out of the pot

13. The delicious stewed cavity bone is out of the pot and started

Tips:
1. The taste of this dish is very rich, the garlic is fragrant when it is cooked, and then it is sweet and fresh. It is really delicious;

2. The characteristic of this dish is: adding oyster sauce to improve the freshness, and the color is more beautiful;

3. The color of the sugar fried with rock sugar is better, but the color of the fried sugar must be controlled well and not burnt;

4. I like to simmer the vermicelli so badly, and then eat it as a meal, so all the dishes are served together. If someone doesn’t like the side dishes to be too soft, put the dishes later. After pouring water into the pot, use the small dish first. Slowly simmer the cavity bones on the fire, and then add the side dishes after 5-8 minutes.