1. Ingredients: Beans: Wash and break into small pieces by hand; Potatoes: Cut into small hob pieces, tomatoes and cut into small pieces; onions, break into small pieces by hand; pat the garlic with a knife; cut ginger into slices; star anise, pepper , Cumin, cinnamon and bay leaves are packed in the seasoning box.
2. Spine: buy back and soak in cold water for 20 minutes, and put it directly in a casserole-put cold water over the spine-turn on high heat-boil the pot to low heat-add cooking wine, ginger slices-low heat and simmer for 1 hour-off-put The spine is taken out to control the water.
3. Saute seasoning: put 2 tablespoons of vegetable oil in a wok and cook until 56% hot-add green onion, ginger, garlic and saute-add 5 dried red peppers
4. Add the snap beans and stir-fry until the color changes
5. Stir-fry the spine with well-controlled water-add dark soy sauce, light soy sauce, bean paste, and a small amount of salt during the period
6. Add water-controlled spine and tomato chunks and stir-fry-add dark soy sauce, light soy sauce, bean paste, and a small amount of salt during the period
7. Add the corn and stir fry for 1 minute-add 2 bowls of tap water, add the bone broth from the spine that has just been stewed until the level of the bean bones is lowered-simmer for 10 minutes on low heat
8. Add potato cubes-add enough salt-keep squatting on low heat for 10 minutes-turn off the heat and simmer for a few minutes-cook out
Tips:1. Be sure to add bean paste, the taste is absolutely different
2. The spine must be stewed first, and all the oil in the meat will be stewed out, so that it is fragrant and not greasy! In the end, even the bones were crisp!
3. Before the bones are stewed, many people like to tighten them with boiling water to remove the fishy smell and dirt. In fact, I have tried them. After tightening the meat, I don’t think so much. I still put it in a casserole and stew directly, and then skim the surface. The dirty foam is better.
