How to make potato roasted pork ribs?

Roasting, one of the common Chinese cooking techniques, is to fry food until golden brown, then stir-fry in a pot to season and adjust the color, add water and boil until the soup is thick. Roasted pork ribs with potatoes is a roasted dish, which is a dish with Sichuan flavor when potatoes and pork ribs are fried, and when they are stir-fried and seasoned in the pot, they are seasoned with chili sauce and other seasonings. So, how do you make roasted pork ribs with potatoes delicious?

Materials

chops	1 pound
potato	1 pound
Cooking wine (blanched)	1 scoop
Sliced ginger (blanched)	3-4 tablets
rock candy	30 grams
octagon	2 pcs
Bayberry	2 tablets
cinnamon	1/3 paragraph
Dried chili peppers	4-5 pcs
Sliced ginger	6-7 tablets
garlic	Half (about 7-8 petals)
Light soy sauce	3 scoops
Dark soy sauce	1 scoop
Wine	1 scoop
salt	Amount
Coriander (or shallot foam)	2-3 roots

The preparation of roasted pork ribs with potatoes

1. Prepare the ingredients
2. Peel the garlic (do not cut it, use it whole), and cut the ginger into large slices.
3. Cut the ribs into cubes
4. Cut the potato hob into cubes
5. Blanch the pork ribs, put the pork ribs into a pot, add 4 slices of ginger and 1 tablespoon of cooking wine, pour in cold water to cover the ribs, and turn on medium-high heat.
6. Wait for the white foam to rise in the pan and remove the ribs.
7. Rinse the ribs with water and drain.
8. Heat oil in a pan.
9. Reduce the heat to medium and add the rock sugar.
10. Medium heat to reduce the rock sugar.
11. Stir-fry the sugar color, turn to medium-high heat, lower the ribs, stir-fry quickly, and color the ribs.

1. Over medium-high heat, stir-fry the garlic cloves, ginger slices, dried chilies, star anise, cinnamon and bay leaves for two minutes.
2. Add light soy sauce, dark soy sauce and cooking wine and stir-fry for one minute.
3. Add the potatoes and stir-fry for two minutes.
4. Add hot water to the pot (it must be hot water to make it easier to volatilize the cooking wine), just over the potato ribs.
5. Cover the pot, reduce the heat to medium and cook for 15-20 minutes.
6. Open the lid and add an appropriate amount of salt (add a little less salt here, you can leave it out, because there was light soy sauce before).
7. Turn the heat to high and stir-fry to reduce the juice.
8. Sprinkle some coriander (or shallot foam), remove from the pan and enjoy!

Practice 2

Ingredients: 1 pound of pork ribs, 1 pound of potatoes, 2 tablespoons of bean paste, 1 piece of ginger, 1/2 taels of green onion, 3 tablespoons of soy sauce, 1 tablespoon of lake seasoning, 2 tablespoons of cooking wine, appropriate amount of salt.

Method:

1. Drain the pork ribs after they fly into the water;

2. Peel the potatoes, wash them and cut them into hob pieces, slice the ginger, cut the green onion into sections, put the soy sauce into a bowl with watercress, add an appropriate amount of water to the starch and make the sauce;

3. Put oil in the pot and boil until it is 60% hot, and then push the ribs to the side of the pot after the ribs are dried until they are slightly yellow;

4. Reduce the heat to low, add ginger slices, green onions, bean paste and soy sauce in turn, and stir-fry for one minute;

5. Push in the pork ribs and turn evenly;

6. Add about two catties of soup or water, change to low heat and burn slowly for about one hour after boiling over high heat. If the pork ribs are not soft and the soup is almost dry, add boiling water or soup, not cold;

7. Add potatoes and salt, boil over high heat, then change to medium-low heat and cook for about 10 minutes until the potatoes are soft;

8. Thicken. Stir well, remove from the pot and serve on a plate;

Method three

Material:

2 ribs, 2 medium potatoes, 1 tbsp oil, 3 slices of ginger, 1 1/2 tsp salt, 1 tsp cooking wine;

1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp water (about 600ml), 1 tsp chicken bouillon.

Method:

1. Chop the ribs, wash and drain, pour oil into the pot, put ginger slices and ribs after the oil is hot, and stir until the surface of the ribs is browned;

2. Add 1/2 teaspoon of salt, cooking wine, light soy sauce and dark soy sauce and stir-fry until the ribs are coated with sauce, then pour in half a bowl of water, it is advisable to slightly cover the ribs;

3. After boiling over high heat, scoop off the surface foam with a small spoon, cover, turn to low heat and simmer for 30-40 minutes;

4. When the ribs are simmered until soft and there is still a little soup left at the bottom of the pot, add the potato wedges, add the remaining 1/2 teaspoon of salt and half a bowl of water;

5. After boiling over high heat, turn to low heat and simmer for about 15 minutes, until the potatoes are soft, and the soup that can be used for bibimbap is left, and add the chicken essence.