Braised Pork Ribs and Potatoes
1.
Prepare the ingredients, chop the ribs into small pieces, soak them in cold water for 1-2 hours, soak the blood in the ribs, cut the potatoes into hob pieces and soak them in cold for later use.
2.
Pour a little vegetable oil into the pot to heat the pot, add the ginger, minced garlic, and peppercorns until fragrant.
3.
Pour in the drained ribs, flatten and fry them.
4.
Sprinkle with two spoons of Verdame Fine Cooking Wine.
5.
Pour two spoons of June fresh special grade soy sauce and stir-fry evenly.
6.
Pour in a large bowl of water, just cover the ribs, sprinkle with a layer of chopped green onion, and boil until boiling.
7.
Cover the pot, turn to medium-low heat, and simmer for about 25 minutes.
8.
Then add shiitake mushrooms, and wash shiitake mushrooms with hot water in advance.
9.
Pour in a spoonful of June braised soy sauce to increase the color and stir-fry evenly.
10.
Drain the potato pieces and pour them into the pot. Pour the carrot pieces together. Sprinkle with a spoonful of salt and freshly ground pepper. (If the soup is too little, add a little hot water)
11.
Cover the pot again and simmer for about 15 minutes on medium-low heat.
12.
Finally, the potatoes are soft and rotten, turn the heat to harvest the juice, sprinkle with chopped green onions, and the attractively colored braised pork ribs stewed with potato bones are ready.
Tips:
1. If you don't have time to soak the ribs, you can blanch them directly.
2. If you like a darker color, you can appropriately add June braised soy sauce. This soy sauce is added at 0, the color is not very heavy, and the amount can be adjusted appropriately according to needs.
