For potato stewed ribs, I think everyone is familiar with it! Yes, Xiaobian today is to introduce to you a home-cooked potato stew ribs, thinking of sucking potatoes full of rib soup, with soft glutinous ribs, that is the taste of Xiaobian's memory, remembering that when I was a child, this dish can only be eaten during the New Year's Festival!
The food in the memory will soon be robbed as long as the grandmother is on the table, at that time even the soup will be used to make rice, but in this era, people's living standards have improved, the restaurant has become a common thing, Xiaobian ate a lot of shops, but no one can make the taste of the bowl of potato stew ribs that Xiaobian grandma had when he was a child. So Xiaobian called Grandma, Grandma taught Xiaobian's practice across the phone, although the taste is still a little worse than Xiaobian's grandmother, so Xiaobian decided to go to see Grandma, which just came back to teach you to do Xiaobian Grandma's unique potato stew ribs, let's start it!
Potato stewed ribs:
Main ingredients: 2 large potatoes, 2 ribs, vegetable oil, cooking wine, sugar, soy sauce, 4 star anise, 2 fragrant leaves, peppercorns, dried chili peppers, ginger, green onion, garlic, pepper
1, in fact, potato stew ribs with lard is the best to eat, how to boil lard Xiaobian previously had a period to teach everyone, Xiaobian here is not much to say, interested friends can go to see for themselves. Well, we said that the oil that Xiaobian gave you to cook today is the vegetable oil that everyone eats most often, we first chop the ribs into pieces and soak them in cold water, we take a basin out to peel the potatoes and then clean them, just use a knife to cut into hob pieces, put into the prepared basin Remember to put in water, water to the end of the potatoes to prevent potatoes from oxidation and blackening.
2, we scrape the ginger with the back of the knife, wash and cut into slices, wash and cut the green onion into larger segments, wash the coriander, and cut a few knives at will, so that our early ingredients are ready. Then we will blanch the ribs into the water, the ribs directly under the cold water pot and then pour a little cooking wine, we put cold water is mainly easier to cook out the original blood and impurities in the ribs, pour cooking wine is to go fishy. We were able to fish it out in about 2 minutes after the water was boiled.
3, we put a little oil in the pot to fry white sugar, slowly fry with low heat, fry the sugar color, quickly put in the ribs that have been blanched before to give it a color, to know that the color of the ribs becomes burnt yellow, it will be fragrant, the color will become super good-looking, then put in the green onion, ginger slices, star anise, fragrant leaves and then fry into the dried peppers, cooking wine, soy sauce, peppercorns plus water and simmer for 1 hour. About 15 minutes or so you smell the aroma can pick out the shallots, ginger slices, star anise and fragrant leaves, there potatoes quickly drain the water and put in a spoonful of pepper and a little soy sauce into the seasoning, and then cook for about 10 minutes The potatoes will become very soft and rotten, the ribs have also been flavored, and a little salt can be out of the pot!
So read no wrong, salt is the last to enter the pot, in fact, stew meat is basically salt is to be the last to enter the pot, so that the meat will be fragrant. Well, today's potato stew ribs are here, isn't it very simple? I don't know if you have learned it? If you like this article, you may wish to use your gold finger to give the editor a thumbs up!