What is the following? Braised trotters with curry ribs? I hope you like it.

First, wash the ribs and pig's trotters, put cold water into the pot, add three tablespoons of cooking wine and four slices of ginger, boil over high fire, skim off the impurities floating on them, and take out the original soup and meat separately for later use.

Second, pour the right amount of oil into the bottom of the pot, stir-fry shallots, peppers and ginger slices (the sixth stage of the rice stove), add curry pieces, stir-fry the curry with low heat to make it fragrant, and be careful not to stir-fry the curry.

Third, add blanched pork ribs and trotters (or only one of them), continue to stir fry, cook two spoonfuls of cooking wine and 1-2 spoonfuls of soy sauce (optional), increase the firepower as appropriate, and stir fry until the curry is completely melted and the pork ribs and trotters are curry-colored. Add the original soup without ribs and pig's trotters, bring to a boil, turn to a small fire cover and stew, skimming off any floating dirt during the period.

Fourth, after simmering for 40 minutes, add potato pieces and continue stewing for 20 minutes. If you only cook pig's trotters, you can add dried soybeans and stew them early.

Pork ribs, trotters and potatoes are crispy and delicious. Add chopped green pepper, stir-fry over high heat, and collect the juice.