Spare ribs and fried beans
Overview
Speaking of Northeastern specialties, there are so many. Recently, friends from the Northeast brought delicious oil beans back to their hometown. They are flat and have thick skin. They taste like meat. There are beans inside, but the beans are relatively not so full. Anyway, we Northeasterners have been particularly fond of this kind of beans all our lives. As for the way to eat fried beans, I have always stewed them with meat since I was a child. It goes very well with meat, and is especially delicious when made with rice. I guess this is a special hobby in the Northeast.
Tags
Ingredients
Steps
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Rinse the ribs with clean water first, then put them into the pot under cold water. Without adding any condiments, light the fire and bring to a boil. Remove the blood foam when it bleeds. Boil it for a while, then rinse it again with cold water.
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Remove the tendons from the oily beans and rinse them with clean water. The whole oily beans are stewed with the ribs without cutting them. This also reflects the generosity of the Northeastern people.
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It will be more hygienic to prepare the required condiments and rinse them with water before putting them in the pot.
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Put the blanched ribs into the electric pressure cooker, then add all the seasonings, but do not add onions and ginger, and then select the stew function. It is more time-saving to stew the ribs in a pressure cooker.
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Sauté the onion and ginger in a wok until fragrant. First stir-fry the oil beans until fragrant, then add the ribs and soup into the pot and stew until cooked.
