Potato Braised Pork Ribs is a very traditional home-style stir-fry dish that is loved by everyone. Potatoes and lamb chops are rich in vitamins and calcium. Production process: Raw materials: 500 grams of pork ribs, 300 grams of potatoes, 1 green onion, 10 grams of ginger, 5 garlic heads, condiments: 20 grams of light soy sauce, 15 grams of salt, 10 grams of chicken essence, 10 grams of MSG, white 5 grams of pepper, 2 grams of sesame oil, 2 star anise, and 12 peppercorns. Chop the pork bones into 5cm pieces, cut the potatoes into hob pieces and clean them, cut the green onions into minced pieces, and cut the green onions and ginger into slices.

Put 12 grams of oil and 12 grams of water into the pot, then add the white sugar and stir-fry until it becomes brown. Set aside. In another pot, add 30 grams of oil, star anise, peppercorns, green onion and ginger slices to sauté until fragrant. Add the fresh pork ribs and stir-fry them thoroughly. Add the freshly fried sugar and water until the pork ribs are submerged. Boil until the pork ribs are foamed. Add salt, chicken essence, monosodium glutamate, and white pepper. Cover the pot and simmer over low heat until 25-25. For 30 minutes, add the potatoes and simmer for 5 minutes until the sauce is thick. Sprinkle chopped green onions and pour sesame oil on the plate. Slice the pork ribs and add water. Cut the potatoes into thick slices of the same size as the pork ribs and set aside. Pour an appropriate amount of vegetable oil into the pot, add the potato pieces in the cold oil, and fry until golden brown and remove.

Leave a small amount of oil in the pot, add ginger slices and stir until fragrant. If you like spicy food, add some dried chili peppers. Then put a small amount of bean paste into the pan and stir-fry, then pour in the pork ribs, add light soy sauce and a little salt, and stir-fry again to color the pork ribs. Finally add appropriate amount of water and bring to a simmer. When the pork ribs are about to dry up, pour in the potatoes, add chicken essence and stir-fry for 30 seconds, then sprinkle with green onions and serve. The potato-roasted pork ribs cooked in this way are original and tender in taste; the potatoes are fragrant and soft.

Since it is a stew, it is absolutely necessary to stir-fry the sugar color. First, blanch the pork ribs in cold water for 2 minutes to cook out the blood. Drain and set aside. Add rock sugar or rock sugar to the pot. Slowly stir-fry about 50 grams of white sugar until the pork ribs turn red. Add the pork ribs and stir-fry for a while until the sugar color coats the pork ribs. Add water to cover the pork ribs. Then add scallions, ginger slices, 2 rice wine, star anise, and thirteen spices of salt. When appropriate, add light soy sauce to adjust the color, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes, then add the potato strips and simmer for another 15 minutes until the potatoes are tender. You can make a delicious home-style potato stewed sweet and sour pork ribs. That's it. I hope you like it.