Pepper, pepper, red pepper, sugar, salt, oil, coriander leaves.
Exercise:
1, blanch pork ribs with boiling water to change color, wash off blood foam for later use, and chop Pixian bean paste for later use;
2. Peel the potatoes and cut them into small pieces, soak them in clear water for a while, and remove the variable starch;
3. Heat 1 tablespoon (15ml) oil in a spoon. Add potatoes, fry until golden brown, and take them out for later use;
4. Stir-fry the red pepper with a spoon, and the pepper will be fragrant. Stir-fry the ribs with blanched water until golden brown;
5. Add chopped bean paste and Jiang Mo and stir-fry evenly, stir-fry until fragrant, and add soy sauce and cooking wine and stir-fry evenly;
6. Add a proper amount of boiling water (no ribs), bring to a boil, add aniseed and pepper, cover and turn to low heat for 20 minutes until the ribs are crisp and rotten;
7. Add the fried potato pieces, cook for 5 minutes until the soup is dry, and season with salt, sugar and seasoning.
8. Bring it to a boil with a big fire, taste it with a small fire, collect the juice with a big fire, pour in the oil, and sprinkle the fragrant leaves with a spoon.