Just cut the potatoes in the black bean pork ribs into 3cm square pieces.

Pork ribs, usually referring to pig ribs in China, are a processed ingredient for cooking dishes. Pork accounts for a larger proportion of the meat consumed in China, which is also caused by the dietary structure of the Chinese people. For example: Braised pork ribs is a Chinese home-cooked dish. At the same time, spareribs can also generally refer to the ribs left after skinning pigs, cows, sheep and other animals.

In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, etc., which can provide calcium for young children and the elderly.

Dish Features

Spare ribs refer to the ribs left after the meat is removed from animals such as pigs, cows, and sheep. There is also a small amount of meat on them, which can be eaten, such as: braised pork ribs, It is a Chinese home-cooked dish.

Generally speaking, whenever we mention pork ribs, we are referring to pork ribs. The pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Small ribs - Small ribs refer to the ribs in the abdominal cavity of the pig near the belly. Above it are the ribs and sub-ribs. The meat layer of the small ribs is thicker and contains white cartilage. Suitable for steaming, frying and roasting, but chop into small pieces.

Zi Pai - Zi Pai refers to the part where the abdominal cavity connects to the backbone. Below it is the pork belly. The ribs under the slice are 30 cm long and are sliced ??diagonally in a triangular shape. The meat layer of the sub-ribs is very thick, and there is a piece of pork belly connected through a thin layer of oil. The fat is rich, and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy. Suitable for frying, roasting, and braised, the appropriate length is 5 to 7 cm.