When it is cold, people always like to eat some warm food to increase heat to the body, so as to resist the cold, so in this cold season, hot pot is particularly popular. Of course, although the hot pot is delicious, it cannot be eaten every day, so in addition to the hot pot, we have many choices, such as hot dishes cooked out of the hot dish is also a good choice. Today, the chef will share with you a quite unique Sichuan hot dish - potato roast pork ribs.
The main ingredients of the dish are pork ribs and potatoes, which are prepared with large ingredients and other accessories using the method of cooking. Potato roast pork ribs whole dish meat and vegetarian combination, nutritious and delicious, suitable for all ages.
In the traditional potato roast ribs, it is necessary to first fry the potatoes and ribs and then return to the pot to stir-fry the seasoning, the production method is complicated and the cooking time is too long for the kitchen Xiaobai is not very friendly, and many kitchen Xiaobai often stew the potatoes in the cooking process, which not only affects the appearance of the whole dish, the taste is also greatly reduced. But as long as you master the skill, in fact, the above 3 problems can also be solved, then today the chef will share with you a potato roast ribs fast hand method, cooking time relative to the traditional method shortened by half, not only do not need to fry ribs, eat more healthy and flavorful, and the potatoes made can also be well maintained intact shape. So what are the cooking tips? Here I will sell a pass first, please follow my steps to read down!
<h1 class= "pgc-h-arrow-right" > potato roast ribs</h1>
Ingredients: 1 potato, 1 pork ribs, 2 small green onions, 2 small pieces of tangerine peel, 4 dried red peppers, 2 star anise, 1 piece of ginger, 1 spoonful of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of white sugar.
1, when I bought the pork ribs at the wet market, I had already asked the butcher shop owner to help cut the sections, so when I came back to clean them, I threw them into the casserole, cut 2 slices of ginger and 2 pieces of green onion, poured in the water that did not have 1 finger knot of the ingredients, opened the lid and boiled the water. In the process of boiling the ribs, there will be blood foam, remember to use a spoon to stir so that the blood in the ribs are shot out, while scooping the blood foam away, so that the water in the pot will be clear.
2, the potatoes clean the skin after peeling, first cut in half, and then take half of the potatoes left a knife, the right side of a knife, you can cut out a good looking and uniform size of potato pieces, in the pot poured into the appropriate amount of cooking oil, the potato pieces into the low heat slowly fry until the surface is slightly browned and then put out the plate for use.
3, the bottom oil of the fried potatoes can continue to be used, the ribs can let it continue to boil in the casserole, pour a spoonful of white sugar into the pot, and then turn the sugar color on a low heat, and after the sugar in the pot foams and turns the flowers, we pour a bowl of water and burn it into sugar-colored water.
4: Add 3 rock sugar, ginger slices, green onion, tangerine peel and star anise together on high heat and bring to a boil, then pour in 1 spoonful of soy sauce, and a spoonful of soy sauce to continue boiling to bring out the aroma.
5: Pour the boiling soup into the stewing pork rib pot. Add the chili peppers, cover the pot and simmer over high heat for 30 minutes.
6, after simmering in the casserole, open the lid, pour part of the soup water on the spoon into the iron pot, and then put the potato pieces into it and cook on high heat for 3 minutes, the ribs in the casserole can continue to cook while taking out the large ingredients. After the potatoes are cooked for 3 minutes, the potatoes from the casserole are also poured into the iron pot and cooked together.
7, continue to cook on high heat, let the starch of the potatoes burn out to play the effect of cumin, burn until the soup reaches the bottom, you can turn off the heat and prepare to come out of the pot.
You're done, put it out of the pot and plate, a plate of potato roast ribs with full color and flavor is ready! The middle bone of each rib is exposed, indicating that the stew is very thorough, so the meat will be tightened, the middle rib will be exposed, and the meat will not be eaten. Potatoes are complete and powdery, but also very flavorful, let people eat more addictive, potatoes themselves are low-calorie food, eat more are not afraid of gaining weight.
<h1 class="pgc-h-arrow-right" > cooking technique summary:</h1>
1, potatoes washed and peeled after cutting do not dip in water, so as not to fry under the pan, the oil in the pan will burst out of the oil to burn themselves.
2, the potatoes are fried first until the surface is slightly browned, the purpose is to follow up in the stew with ribs will not be soft and rotten, because after frying, the potato surface forms a layer of starch shell, and then when the pot is stewed, the potatoes can remain intact, will not rot, and can also play a role in adding flavor.
3, when blanching the ribs, constantly stir the blood foam that helps the ribs to be discharged, and then scoop it with a spoon, so that the soup water of the stewed ribs will be clearer, and there is no need to pour out the water in the pot, in fact, in the process of boiling water, part of the nutrients of the ribs will also be boiled out, so just use skillfully, not only to remove the role of blood foam, but also to retain nutrients.
4, the advantage of using a casserole to stew ribs is that the casserole has a good heat preservation effect, compared to the traditional frying pan cooking method, the casserole can make the ribs quickly stewed thoroughly, thus also speeding up the cooking time.
5, the potato itself has its own rich starch, so there is no need to release corn flour to hook the juice at the end of the juice, but also need to increase the fire to cook the juice to release the starch of the potato into the soup to play a natural role in the decoction effect.
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