Materials: spare ribs, potatoes, carrots, bean paste, dried chili peppers, peppercorns, dashi, salt, rock sugar, soy sauce, vinegar, monosodium glutamate (MSG), chicken essence, pepper.

Potato ribs

Practice: 1. ribs over boiling water, and then fished out of the filtered water;

2. frying pan oil, not too little, more does not matter, hot into the Pixi County Bean Sauce, cut the dry chili peppers, the right amount of peppercorns, one to two seasonings, the amount of icing sugar, the right amount of soy sauce and vinegar stir-fry, fire a little, do not fry the paste;

3. seasoning stir-fried After the seasoning, turn on the fire into the ribs fully stir-fried until the ribs of the oil forced out of the time;

4. Put water flooded ribs, continue to cover the pot stew;

5. Stewed to the soup left little time to pour some sesame oil into it, and then put the carrots and potatoes to fully stir-fry;

6. Once again, add the water did not exceed the material, cover the pot stew.

Suggestions: If you put a lot of bean paste, you don't need to put salt, but if you have a heavy mouth, you can add more at your own discretion. If you like to eat very spicy, put more dried chili, because the bean paste is not very spicy. If you like to eat spicy flavor, put more pepper. In any case, you can flavor it to your heart's content!

-Nutritional Value: Ribs - Pork ribs, in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, collagen, bone mucin, etc., can provide calcium for young children and the elderly.

Potatoes - First of all, you don't have to worry about excess fat when you eat potatoes because it contains only 0.1% fat; something that all hunger-supporting foods can't hope to do.

Carrots - Carrots are a crunchy, flavorful and nutritious homemade vegetable.

Method 2

Materials: one catty of pork ribs, one catty of potatoes, two tablespoons of bean paste, one piece of ginger, half a taels of green onion, three tablespoons of soy sauce, one tablespoon of aminos, two tablespoons of cooking wine, salt to taste.

How to do: 1, spare ribs after flying water, drain;

2, potato peeled, washed and cut into pieces; ginger slices; green onion cut into pieces; soy sauce into the bowl of the bean paste; starch in the amount of water into the gravy;

3, the pot of oil to 60% of the heat, under the spare ribs popping dry water to the yellowish, and then pushed to the side of the pot;

4, change the fire, the next ginger, scallions, and the next two days, the next day, the next day, the next day. In turn under the ginger, scallion, soybean paste and soy sauce, stir fry for a minute;

5, pushed into the ribs and turn;

6, add about two pounds of soup or water, high heat to boil and then change to a small fire about an hour of slow cooking. If the ribs are not burned soft and soup has been almost dry, to add boiling water or soup, do not add cold;

7, under the potato, salt, high heat to boil and then change to small fire about ten minutes to potato soft;

8, thickening. Turn evenly after the pot to plate that is complete;

Nutritional value: spare ribs - pork ribs provide human physiological activities necessary for high-quality proteins, fats, especially rich in calcium can maintain bone health. It is suitable for people with deficiency of qi and blood, yin deficiency and poor stamina; damp heat and phlegm stagnation.

Potatoes - also known as potatoes, yams, yam eggs, yam eggs. Solanum family Solanaceae annual herbs. Also known as potatoes, yams, yam eggs, yam boy (Hong Kong, Guangzhou people used to call) and so on.

Method 3

Materials

Main Ingredients

Main Ingredients: Spare Ribs (444g), Potato (3pcs), Ginger (3 slices), Spring Onion (1), Garlic (3 cloves)

Marinarinade Ingredients: Light Soya Bean Sauce (2 tablespoons), Salt (1/3 tablespoon), Chicken Powder (1/2 tablespoon), Chinese Cooking Wine (1 tablespoon), Egg Whites (1pc), Pepper (1 tablespoon), Ginger (3 slices)

Seasoning: oil (1 bowl), garlic chili sauce (2 tablespoons), chicken powder (1/3 tablespoon), sugar (1/5 tablespoon), salt (1/3 tablespoon), sesame oil (1/3 tablespoon)

How to do it

1. Chop the pork ribs into 3-cm sections, add 2 tablespoons light soy sauce, 1/3 tablespoon salt, 1/2 tablespoon chicken powder, 1 tablespoon cooking wine, egg white, pepper and ginger. Marinate for 30 minutes;

2, cut the potatoes into chunks; cut the scallions into segments, the green onions into scallion blossoms, mince the garlic, and cut the ginger into slices;

3, heat 1 bowl of oil, insert bamboo chopsticks and wait for bubbles to form around them, then pour in the potatoes and stir-fry constantly, and then fry over high heat for 5 minutes until golden brown, then drain the oil;

4, sprinkle the oil with a pinch of salt, then pour in the spare ribs and fry for 1 minute, then turn to medium-low heat for 8 minutes, then turn to medium-low heat for 8 minutes. Add 2 tablespoons of garlic chili sauce and 1/3 tablespoon of chicken broth, cover and simmer for 10 minutes, add 1/5 tablespoon of sugar and 1/3 tablespoon of salt to taste. 3 tablespoons salt to taste, drizzle with 1/3 tablespoon sesame oil and sprinkle with chopped green onion to finish.