Steps of burning ribs with potatoes (Sichuan version):

Step 1, blanching: 1, washing fresh ribs with washed rice, and soaking for 10 minute; 2. Wash the ribs with cold water, add appropriate amount of cooking wine, ginger and onion, and cook for 2 minutes (without covering the pot); 3. After removing the excess floating powder, take out the ribs, clean them with warm water, and drain the water for later use.

Step 2: Treat potatoes 1. Wash the potatoes, peel them and cut them into small pieces of uniform size for cooking and tasting. Soak in water 10 minute, and drain; 2, put a little oil in the pot, fry in medium and small fire until the potato skin slightly discolors. You can get a spare.

Step 3, heat the wok and pour in the cooking oil. When the oil is hot, pour the ribs into the fire and stir fry. After frying, add some cooking wine and stir fry. After removing excess grease, take it out for later use. It takes about 2 minutes to complete this step; 2. After directly heating the ribs with freshly fried oil, add 6 slices of green onion, ginger, star anise, dried pepper, fragrant leaves and garlic. No, purple garlic is the best. Just a few more. Stir-fry over medium heat, then add a proper amount of chafing dish base (you can add more flavor) and 2 spoonfuls of Pixian bean paste. Stir-fry red oil and fragrance, add ribs, stir-fry for another minute, then add a bowl of boiling water and a yellow rock sugar; 3, stir fry evenly, turn to a small fire cover and simmer for 20 to 30 minutes. 4. Open the lid and taste the salt, add some salt and soy sauce, and put the processed potatoes in and stir well. Cover the pot and stew for 10 to 15 minutes. Because there is salt in the bean paste and hot pot bottom material, so put less according to the actual situation and see your own taste.

Step 4: stew the potatoes until the chopsticks can be easily poked open. Just collect the juice on the fire for dozens of seconds and add chicken essence to taste. Sprinkle chopped green onion and coriander after serving.