Grandma’s taste-braised beans with backbone sauce

Overview

My favorite thing to eat when I was a kid was my grandma's stewed beans. Later, when I got older, I learned that my grandma's stewed beans were stewed with bone broth and bean paste. On a whim, I made the classic taste in my memory.

Tags

• hot dishes
• beans
• doubanjiang
• green onions
• pepper noodles
• potatoes
• star anise
• ginger
• salt
• soy sauce
• spine

Ingredients

Steps

1. 1 Wash the spine, add water to the pot (cover the spine), bring to a boil over high heat, remove the blood foam and residue, add 3 slices of ginger, 2 star anise, and 2 green onions, simmer over low heat for 30-40 minutes, remove and set aside. Wash the beans and drain them, cut the potatoes into cubes, cut the green onions into sections, and slice the ginger.

   

2. 2 Heat oil in a pot, add star anise, scallions, ginger slices, and a spoonful of peppercorns and stir-fry until fragrant.

   

3. 3 After frying until fragrant, add the beans and stir-fry over high heat.

   

4. 4 When the beans change color slightly, add 2 tablespoons of bean paste, 1 tablespoon of soy sauce, and a little salt and continue to stir-fry until the beans are soft.

   

5. 5 After the beans are almost fried, add the backbone and bone soup, and potatoes. After it boils over high heat, cover the pot and simmer over low heat for about 10 minutes. Turn to high heat and blanch the sauce bones in the pot until they are almost dry.

   

6. 6 PS: Braised beans with backbone sauce: No need to add MSG and chicken essence, the bone broth is already very delicious, and the flavor of the bean paste is enough.