It is often said that love is like a combination of potatoes and ribs... The ribs are stewed rotten, and the bones are deboned when touched; the potatoes are stewed to the powder, the taste is thorough, the kind of you have me, I have your taste, think about it will drool, never eat enough, never love enough!
<h1 class= "pgc-h-arrow-right" > material preparation</h1>
Row: Two sticks
Potatoes: 2 pcs
Apricot abalone mushrooms: 2 sticks
Thousand knots: 100 g
Carrot: One
Pixian bean paste: appropriate amount
Ginger shredded: to taste
Peppercorns: A little
Star anise: A little
Dried chili peppers: a little
Old soy sauce: moderate amount
Sugar: A little
Cooking wine: to taste
< h1 class="pgc-h-arrow-right" > practice</h1>
The pork ribs chopped into small pieces are blanched in boiling water to change color, washed off the blood foam and set aside, and the Pixian bean paste is chopped and set aside
Peel the potatoes and cut them into small pieces, soak them in water for a while to remove the surface starch
Heat 1 tbsp (15ml) of oil in a pan, fry the potatoes until golden brown, set aside
Heat a wok and add 2 tbsp (30ml) of oil and sauté the blanched ribs until golden brown
Stir-fry the minced bean paste and ginger, stir-fry until fragrant, add soy sauce and cooking wine and stir-fry well
Add an appropriate amount of boiling water (not over the ribs), bring to a boil, add the large ingredients and peppercorns, cover and reduce the heat for 20 minutes until the ribs are crispy
Add the fried yellow potato cubes, cook for 5 minutes until the broth is dry, season with salt, sugar and oyster sauce