Ingredients:
400 g pork chops, 400 g potatoes
Accessories:
One green red pepper each
seasoning:
Pixian bean paste 40 grams, green onion 10 grams, ginger minced 10 grams, 2 large ingredients, 15 peppercorns, 15 grams of dark soy sauce, 20 grams of cooking wine, 3 grams of sugar, 2 grams of salt, 2 grams of monosodium glutamate, and an appropriate amount of oil
method:
1: Wash and chop the pork chops into small pieces of blanched water until they change color and rinse out the blood foam for later.
2: Wash and cut potatoes into small pieces, cut the green onion into small pieces, mince the ginger, cut the green and red pepper into small pieces and set aside.
3: Heat the potatoes on medium-low heat until golden brown and set aside, add more oil and fry until golden brown;
4: Leave the bottom oil in the pot, add the minced watercress sauce, green onion, ginger, large ingredients, peppercorns and stir-fry over medium-low heat to create the aroma, add ribs, soy sauce and cooking wine and stir-fry for 30 seconds.
5, add the right amount of boiling water over the ribs, boil on high heat and simmer until the ribs are crispy, add fried yellow potato pieces, salt, sugar, monosodium glutamate on high heat to collect the juice and sprinkle the green red pepper on the plate.