Steps to make pork ribs stewed with potatoes

Ingredients

500 grams of pork ribs

1 potato

Green pepper 1

Half green onion

A few ginger

About 10 cloves of garlic

A few cinnamon

A few star anise

A handful of Sichuan peppercorns

2 tablespoons of cooking wine

2 tablespoons of soy sauce

1 tablespoon of oyster sauce

2 tablespoons of light soy sauce spoon

About 20 grams of rock sugar

A little salt

1 tablespoon of Pixian Doubanjiang

Recipe for braised pork ribs and potatoes

Blank the pork ribs to remove the blood (you can put some peppercorns, bay leaves, cinnamon, star anise and the like in the pot to remove the smell, you can leave it out if you are too lazy, you still have to marinate it anyway); add cooking wine, light soy sauce, a little Soy sauce (for coloring), a little salt and marinate for 20 minutes; cut potatoes into cubes, cut green peppers into sections, you can cut a few more if you like green peppers; cut onions into slices, ginger slices, and minced garlic, leaving a few intact garlic cloves for final use, Sichuan peppercorns Prepare the star anise and cinnamon, and you can also add bay leaves. These seasonings depend on your own taste. If the flavor is strong, add more. If you don’t like it, add less. I forgot to take a picture of the Pixian Doubanjiang. It is the spoon you usually use to drink soup. Take a big spoonful.

Heat oil in a pot, add a little more oil, add Pixian bean paste and stir-fry until red oil comes out. This step may be particularly choking, so remember to turn on the range hood. Then add the peppercorns, cinnamon and star anise and stir-fry, then add the onions, ginger and garlic, stir-fry until fragrant, add the pork ribs, and pour in the soup for marinating the ribs. You can add some cooking wine, soy sauce, and light soy sauce as appropriate. Stir-fry a few times. Add rock sugar, pepper, potatoes, and water until the potatoes and ribs are covered. Cover the pot and cook over high heat. Of course, you can also simmer over low heat. If you are in a hurry, turn to high heat and cook until the juice is reduced. Stir-fry a few times in between. Put it down to prevent it from sticking to the pan. During the process of collecting the juice, you can use a small spoon or chopsticks to dip into the soup to taste the saltiness. It is better to be heavier and eat it with rice, or after finishing the ribs and potatoes, put the cooked noodles into the soup. It’s also good to eat it rinsed. When the juice is almost reduced, add the reserved garlic cloves and green peppers, cover and simmer for 1 minute, then remove from the pot.