Chop ribs (you can ask the boss for help)
Diced potatoes
According to local customs.
Prepare different things
North:
Ginger, onion, garlic, star anise, salt, monosodium glutamate, cooking wine, soy sauce, sesame oil and coriander.
Put the oil in the pot, heat it, add the star anise and stir fry, and put the ribs in the pot and stir fry.
After discoloration, it is mixed with water (on the two knuckles of the ribs)
Add ginger, onion, garlic, salt, monosodium glutamate, cooking wine and soy sauce (slightly lighter in taste and color).
Bring the fire to a boil, skim off the foam and switch to medium heat.
Wait until the ribs are cooked and soft, then add the potatoes.
After the potatoes are soft, you can collect fire juice, put sesame oil in the pot and sprinkle coriander.
ps:
If you can, you can fry the ribs in oil, which is faster.
Sichuan:
Pixian watercress, dried pepper, ginger, onion, garlic, salt, monosodium glutamate, cooking wine, soy sauce and chopped green onion.
Put oil in the pan, heat it, add dried pepper and Pixian watercress, stir-fry the ribs in the pan,
After discoloration, it is mixed with water (on the two knuckles of the ribs)
Add ginger, onion, garlic, salt, monosodium glutamate, cooking wine and soy sauce (slightly lighter in taste and color).
Bring the fire to a boil, skim off the foam and switch to medium heat.
Wait until the ribs are cooked and soft, then add the potatoes.
When the potatoes are soft, you can collect the juice from the pot and sprinkle with chopped green onion.
ps:
If there is a hot pot bottom material, you can add some water and stir it, which is more fragrant.
If it is not spicy enough, you can add some dried Chili or Chili noodles.
Curry-flavored:
Curry powder (or oil curry), ginger, onion, garlic, salt, monosodium glutamate, cooking wine, soy sauce and chopped green onion.
Put oil in the pot, heat it, add ribs and stir fry in the pot.
After discoloration, it is mixed with water (on the two knuckles of the ribs)
Add curry powder, ginger, onion, garlic and salt, monosodium glutamate, cooking wine and soy sauce (slightly lighter in taste and color).
Bring the fire to a boil, skim off the foam and switch to medium heat.
Wait until the ribs are cooked and soft, then add the potatoes.
After the potatoes become soft, you can collect the juice from the pot and sprinkle with chopped green onion.
ps:
Don't put too much curry, otherwise it will be bitter, usually a little more than salt.
Curry powder is available in supermarkets and packaged in small packages, which is more suitable for families; Oil curry (bottled) tastes good, but in large quantities.
Ingredients: 500g ribs (small ribs are preferred), 2-3 long lotus roots, 3-5 green onions, a little ginger, 2 small peppers, salt, monosodium glutamate, chicken essence, fennel and pepper.
The process of stewing ribs: first, cut the lotus root into wedges, boil a pot of boiling water, pour out half and put it in another pot. Put the lotus root pieces into a pot and cook them over medium heat. Put the fresh ribs in another pot, pour out the oil and water after 3 minutes of high fire, then put the white ribs and lotus root into the pot, add ginger slices and scallion at the same time, cover with high fire and cook.
After about 10 minutes, open the lid again, and the fragrance comes to my face. After a little stirring with a spoon, cut the pepper in half, add a little salt, and cover it with medium heat for stewing.
After 20 minutes, the smell of ribs filled the kitchen, making people want to taste salty soup. At this point, add a proper amount of chicken essence and salt to the boiled soup, stir it a little, cover and stew for 10 minute, then sprinkle some monosodium glutamate, and open the lid and stew for about 2 minutes.
This soup is a good tonic, clear but not light, fragrant but not greasy, you might as well try it. :)
Stewed ribs tonic secret recipe (figure)
The raw materials of stewed ribs are: ribs, potatoes, tomatoes, onions, ginger, garlic, salt, sugar, cooking wine and soy sauce.
Chop the ribs and marinate them with soy sauce and cooking wine 10 minutes. I like to stir the ribs with a little starch before putting them in the pot. The ribs are covered with a thin layer of starch to make them smooth and prevent the taste from losing.
Peel potatoes, cut into hob blocks, drain and oil. This not only improves the taste, but also keeps the appearance of potatoes easily. Potatoes are salted water and do not consume oil when frying. This program is very troublesome. Potatoes will oxidize if left for a long time, and the surface will be covered with rust-like black spots. You can peel off the black spots. Wash the salt off the potatoes with water, absorb the water attached to the potatoes with kitchen paper, and fry the potatoes with a small torch until golden brown.
Each tomato is divided into eight petals. If the tomatoes are big, each slice can be cut smaller.
Each onion is divided into eight petals. Auntie says onion heart is not delicious, so I always throw it away.
Ginger is cut into pieces and peeled.
Peel garlic.
The fire heats the oil pan and drains the oil. After the oil is boiled, add ginger and garlic and saute until fragrant. Pour in ribs and stir-fry for about two or three minutes. Add water, the water level is a little higher than the ribs. Cover the pot and cook until the water boils, and turn to low heat 15 minutes. Add potatoes, and the water level will drown most of the materials. If it is not enough, add water. Stew until the potatoes are cooked and chopsticks can pass freely. Pour in tomatoes and onions and season with salt, sugar and soy sauce. Heat it with high fire until the juice thickens. Take out the pot.
This dish basically retains the flavor of every raw material: sweet ribs, mellow potatoes with sand, slightly sour tomatoes and spicy onions. Ginger and garlic are used to remove the fishy smell of ribs. Some people like to fry the wok with onions at first, while others don't like to fry it for too long. Red tomatoes, white onions and golden potatoes enrich the color of dishes and increase their appetite.