1. Wash spare ribs, peel and wash potatoes, cut into small pieces for later use.
2. Add half a pot of water to a non-stick pan, pour the ribs, and boil the water over high heat.
3. After blanching, remove and clean, drain the water for later use. Then dry the nonstick pan with kitchen paper towels. Pour in corn oil, add ginger slices and cinnamon, and heat the oil until fragrant. Pour in the previously blanched ribs, stir fry until golden on both sides, pour in 3 spoons of cooking wine to remove fishy.
4. Pour in 2 tablespoons of rock sugar soy sauce and stir fry for color. Pour 1 scoop of oyster sauce and add freshness.
5. Pour in an appropriate amount of water to cover the ribs, stir well and bring to a boil over high heat, pour 1 spoonful of bean paste, seasoning, and the finished product has a sauce fragrance and is more delicious.
6. After simmering for 20 minutes, add the potato pieces, stir and simmer together for about 10 minutes.
7. Stew until the potatoes are soft and waxy, then add 2 tablespoons of sugar and 1 tablespoon of salt, stir well to season, continue to simmer over high heat, and slightly reduce the soup.
8. The soup is thickened and the ribs are stewed softly. Turn off the heat. Lay out. Lettuce or baby cabbage leaves can be spread underneath. Put the stewed pork ribs and potatoes, sprinkle a little chopped green onion. Put blanched vegetables in the center. Put on the kneaded rice ball. On the other end, just slice the tomatoes and arrange them! A combination of meat and vegetables, delicious and nutritious!
Tips:1. The side dishes can be replaced.
2. Don't omit the bean paste, the sauce has a strong aroma and a better taste.
3. The ribs must be simmered for enough time so that children can eat them.
