Stewed Pork with Potatoes & Runner Beans – 芸豆土豆炖排骨 – (Yúndòu tǔdòu dùn páigǔ)
Makes 1 pot
|Pork Rib||Appropriate amount (Up to you, lol!)|
|Ginger||2 large slices|
|Fermented Soybean||To taste|
Method (Go to the original page for the picture instructions ~):
- Prepare all the ingredients. Peel and cut the potatoes, pinch the strings off the runner beans and cut into 2 inches sections. Cut the ribs in 1.5 inch chunks and soak in cold water to remove blood
- In a cold wok splash some oil and stir fry the runner beans with the spices. Stir, ah, stir, ah, until it’s sizzling
- Once a portion of the runner beans have turned a darker green colour, place the pork ribs and salt in. Continue to stir fry.
- Once all the runner beans are a deep green colour, pour in the doubanjiang
- Once the doubanjiang is stirred in, dropped in the peeled and cut potatoes. Stir every now and then to prevent sticking
- Add water or pork bone broth until the liquid is level with the pork bones. Add sugar and stew over a low fire for 20 to 30 minutes. Check the flavor and add salt to taste
- Once the sauce has thickened and the runner beans turned a wilter brown, the pork bones would be done. Switch off the fire and scatter a small amount of MSG
- It’s done! Let’s eat!
For picture instructions, go to: meishichina
This recipe is mentioned in The Feast, Chapter 257.
Have fun cooking and eating!