Name: Crispy Bone Beans Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Brittle bones; 1/2 a catty Carob; 1 piece potato; 1 Shallots; a little Soy sauce; a little salt; a little Sugar; a little Tsaoko; a little Aniseed; a little Bay leaf; a little pepper; a little Cinnamon

Crispy Bone Beans Rice

by nuomama522

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

When I’m at home, I don’t want to make it when I’m lazy, so I buy and eat outside. When I’m diligent, I cook a dish for myself and steam a bowl of rice. Because I can’t finish eating too much, it’s a pity to throw it away, and I think it’s not good for my health after eating the rest. The most important thing is that lazy people like me hate washing dishes, so they usually eat casually outside. Yesterday I ate the braised broth with rice in the outside box lunch. Today, I have made this crispy bone bean rice. Someone like me likes to mix all kinds of broth into the rice when they eat. They usually eat it like this. I always eat more than usual because I think it’s delicious. However, the crispy bones needed for this dish seem to be difficult to buy. Generally, there are few places that only sell crispy bones. If you can't buy them, you can also replace them with pork belly or spare ribs. In fact, they all taste the same. With a bowl of five red water and a bowl of crispy bean curd rice, a lunch for one person can actually be perfect! Gano’s mommy’s kitchen public account, there will be good things to continue to share with you. "

Crispy Bone Beans Rice

1. The brittle bones are blanched, and the blood is removed and washed for later use;

2. Wash all spices;

3. Fry the sugar color, heat the oil, pour the sugar, stir slowly, the oil noodles begin to bubble, pour into the crispy bones

4. Stir-fry for a while and then pour in light soy sauce and dark soy sauce;

5. Add all the spices, then pour in boiling water, turn to a low heat and simmer for 1 hour;

6. When it is almost cooked, add salt according to taste. If it’s just roasted meat, you can boil the excess broth on a high fire after it’s cooked, because I made bibimbap today, so I left some soup;

7. Take out part of the crispy bones, save one person, pour in the cut bean king and potatoes, add a little boiled water, simmer the bean king and potatoes, add the chopped green onion;

8. Pour the steamed rice into the cooked vegetables and stir well.

Tips:
1. Blanch the meat in cold water, remove any blood foam, and clean it for later use. I have posted this link many times before, but I omitted it this time. I usually have this step when making meat dishes;
2. The method to the fourth step can also be used to make braised pork or pork ribs, etc., just dry the excess soup when it is cooked;
3. Because making bibimbap, the soup will be delicious when there is more juice, so try to keep more soup in the fourth and fifth steps, so that every grain of rice can absorb the soup;
4. All the water needs to be added in the step, heat the water, do not add cold water, cold water will make the meat tighter and harder, affecting the taste;
5. The five red water I mix is made from five ingredients: red beans, red dates, medlar, peanuts, and brown sugar. It can be boiled for one hour.