Steps of stewing ribs with potatoes

1. Soak the ribs in clear water in advance until the blood is almost the same.

2. Put it in a pot, and the blood and water are boiled.

3. Cut the potatoes into hob pieces and get ready.

All the ingredients are ready.

5. Put the cooked ribs in the pressure cooker.

Add potatoes

Add seasoning

8. Pour in some soy sauce, salt and cooking wine.

9. Pour in water without potatoes.

10. Cover the pot and cook for 15 minutes.

Types and tastes of spareribs

Generally speaking, whenever we mention ribs, we mean ribs. The ribs are delicious, not too greasy. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Small ribs-small ribs refer to the ribs near the pig's stomach. The ribs are on the top, and the meat layer of the small ribs is very thick with white cartilage. Suitable for steaming, frying and baking, but chopped into small pieces.

Zipai-Zipai refers to the part where the abdominal cavity is connected with the back. Here is the pork belly. The ribs under the slice are 30 cm long, triangular and obliquely sliced. The pork ribs are very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat is the most tender of all ribs. Suitable for a variety of cooking methods and tastes, but slightly greasy. Suitable for frying, roasting and stewing, the length is 5 ~ 7 cm.

Pork chop-Pork chop is the joint between tenderloin and tenderloin, also called pork chop. It is mostly used for frying, mainly pork slices, but using ribs will not only increase the weight of pork slices, but also increase the unique aroma of big bones when frying, which is also the characteristic of fried pork chops. In addition to frying, you can also marinate a large row, but before salting, you have to go through the procedure of frying or quick frying, which is used to seal the blood of the big bones so as not to flow out during cooking, which will affect the color of the meat slices and the sweat of the soup. Suitable for frying and pickling, if frying, it should be cut thinner, if pickling, it should be thicker.

Ribs-ribs are flaky ribs in the chest. The meat layer is thin, the meat is thin and the taste is tender, but because one side is connected to the back, the bones will be thicker. Because ribs are relatively large, some stores will divide them into cavities and ribs for customers to choose from. For example, sliced grilled ribs are tender ribs in the middle. Chop small pieces and pick out the thicker part of the meat layer, which can be used for steaming, frying and stewing. Large pieces are suitable for baking.