Braised Yuntu Steak with Sauce

Overview

Northeastern braised yuntu steak has been eaten since I was a child, especially during the Chinese New Year, it is always indispensable on every family dining table. Even though I eat so much now, I still think it is my favorite Northeastern food. Compared with the delicate short ribs, the large backbone is more in line with the temperament of this Northeastern dish. It has soft and meaty pork ribs, fragrant potatoes and slightly sweet carrots. The color is also a combination of red, green, sauce and yellow. Whenever a steaming pot of sauce-braised yam steak is served on the dining table of Northeastern families, it will attract the whole family to eat together. A bowl of rice for each person, and a pot of hearty stew. What you get is not only the endless fragrance, but also a steady feeling of happiness. I don’t know when I will feel stable happiness in my heart even if I don’t eat such delicious food...

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• dinner
• banquet
• cooking wine
• doenjang
• five spice powder
• garlic
• light soy sauce
• oil
• onions
• potatoes
• spare ribs
• white sugar
• carrot
• ginger
• kidney beans
• salt

Ingredients

Steps

1. 1 Soak the bones in bleeding water and rinse them clean.

   

2. 2 Pick off both ends of the kidney beans, pull them into long sections, wash them and drain off the water.

   

3. 3 Put the bones into a pot of cold water, add green onions and cooking wine, bring to a boil and cook over medium-low heat for about 5 minutes.

   

4. 4 Cut green onions into sections, slice ginger, and dice garlic.

   

5. 5 Wash the carrots, peel them and cut them into cubes.

   

6. 6 Wash the potatoes, peel them and cut them into cubes.

   

7. 7 Take out the cooked bones, rinse with warm water to remove the dirt on the surface, and discard the water that cooked the bones.

   

8. 8 Add an appropriate amount of oil to the wok. When the oil temperature is slightly high, add the kidney beans and potatoes. Stir-fry over medium heat until the kidney beans turn darker in color and the edges of the potatoes turn golden brown. Remove and set aside.

   

9. 9 Use the remaining oil in the pot, then add onions, ginger, garlic, and five-spice powder and stir-fry over low heat until fragrant.

   

10. 10 Add miso and stir-fry evenly.

    

11. 11 Add the bones and stir-fry evenly, add an appropriate amount of boiling water, cover, then reduce to low heat and simmer for about 1 hour. Add the kidney beans and potatoes, cover and cook for about 40 minutes.

    

12. 12 Finally, add carrots, salt, light soy sauce, and sugar, stir-fry evenly, and cook for about 40 minutes until all the ingredients are cooked through, and the meat on the bones is tender. Turn to high heat to thicken the soup, and serve.