First, you need to cut the ribs into small pieces. You can choose to cut it longer or shorter according to your own needs, and keep it as a souvenir after cutting. Then boil the water. After the water is boiled, blanch the cut ribs with hot water and take them out for later use.
Step 2: add a little oil to the pot, pour the blanched ribs after the oil is hot, and stir fry constantly.
Step 3: When the ribs in the pot change color, you can add a little soy sauce, a little salt and chicken essence, then add onions, garlic, Jiang Mo and a proper amount of dried peppers, stir fry again, and then pour in a proper amount of water and chopped potatoes.
Step 4, cover the pot and stew until the ribs and potatoes are soft and glutinous, then add a small bowl of prepared starch water to collect the juice, stew again until it tastes delicious, remove it and put it on a plate, and sprinkle with chopped green onion.