The yellow stew meat is really delicious, so why is it called yellow stew? Actually comes from a kind of food

Now you can see yellow braised chicken almost everywhere in the country, but why is it called yellow braised chicken? What kind of cooking method does this yellow stew refer to, let's reveal it together.

Many people have eaten yellow braised chicken, so why is it called yellow braised chicken? Is it because the chicken is yellow? This is not the case. Braised chicken is a well-known Shandong cuisine series, derived from the famous food in Jinan, also known as fragrant pot chicken. The method is very simple. Generally, chicken thighs are made with mushrooms and green peppers in a clay pot. Then why is it called yellow stewed chicken? There is also a historical allusion. According to legend, the raw material for making yellow stew chicken is the chicken named by Zhu Yuanzhang. This chicken has the characteristics of yellow feathers, yellow mouth and yellow feet, so it is named "three yellow chicken". The fragrant pot chicken made with three yellow chicken is named "huang stew." Chicken".

In fact, there are few authentic three-yellow chickens for making yellow braised chicken. Generally, ordinary broilers are used. After all, the cost determines the quality of the ingredients. After talking about the yellow braised chicken, everyone understands, how did the yellow braised pork ribs and the yellow braised beef come from? Is it also named after the three yellow pigs and the three yellow cattle? Actually not. The current yellow stew ingredients are the continuation of the yellow chicken stew, so yellow stew is also used as the prefix. No matter how it changes, the ingredients in the yellow stew series are indispensable with dried mushrooms. The yellow soup made from the dried mushrooms has become the most classic match of the yellow stew series.

Today, I will share with you a home version of the yellow braised pork ribs. It is only a home cooking, please refer to it.

Winter food-Braised pork ribs in yellow, classic in a casserole, steaming hot, really enjoyable to eat.

[Required main ingredients]: Ribs (preferably ribs)

[Required accessories]: Potatoes, green peppers, dried mushrooms, green onions, ginger, dried peppers , Bay leaves, cinnamon, star anise, light soy sauce, dark soy sauce, table salt

[Steps are as follows]:

The first step: Dried shiitake mushrooms to clean the surface of the dust, and then put it in a bowl for use Soak in warm water for about 30 minutes.

The second step: Chop the ribs into small pieces, wash off the blood, and then blanch in the pot under cold water for 3 minutes. When blanching the water, add some ginger slices, green onions and cooking wine to remove the fishy smell. After boiling, remove the foam in time.

Step 3: Prepare some scallions, ginger slices, dried chili, star anise, cinnamon, bay leaves to enhance the flavor, and the braised ribs will be more fragrant.

Step 4: Start the pot and cook the oil, add the ribs to the oil and stir fry, stir-fry the moisture and add the seasoning prepared in the third step, and stir fry until the fragrance is fragrant.

Step 5: Add 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, and appropriate amount of salt, stir fry to taste.

Step 6: Transfer the fried pork ribs into a casserole, then put the cut soaked mushrooms, then pour in the yellow soup of soaked mushrooms, and simmer with a lid. . After boiling, turn to low heat and simmer for 30 minutes.

Step 7: Peel the potatoes, wash and cut them into hob pieces, add the potato pieces when the ribs are simmered for 30 minutes, cover and continue to simmer for 20 minutes .

Step 8: Cut the green pepper into hob pieces. After the potatoes are simmered for 20 minutes, add the green pepper pieces, cover and simmer for 2-3 minutes before being out of the pot. The fragrant yellow braised pork ribs are ready, very suitable for winter.

[Key summary]