Braised Pork Ribs with Potatoes

Name: Braised Pork Ribs with Potatoes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 3 potato; piece ginger; piece onion; 1/2 garlic; 8g salt; 5g Soy sauce; 10g Cooking Wine; 15g Sugar; 5g Thirteen spice powder; 3g Ginger powder

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

[Potato Braised Pork Ribs] The crispy pork is rotten and delicious. It can also be called scallion oil braised pork ribs.
The simplest method is to fry the shallot oil with onions, and then directly press it with an electric pressure cooker, which saves time and effort and is very convenient.
Nowadays, kitchen appliances are really rich and convenient. They have their own strengths and should be used wisely and correctly.
Pork ribs and potatoes are also a classic match. The meat is fragrant, and the potatoes are also very smooth and soft. Old people and children like to eat it. "

Braised Pork Ribs with Potatoes

1. Material drawing.

2. Blanch the ribs with green onion and ginger, rinse well after blanching.

3. Chop the green onion, ginger and garlic, peel the potatoes and cut into pieces with a hob.

4. Prepare a small bowl, take 10 grams of light soy sauce, 10 grams of cooking wine, 5 grams of soy sauce, 15 grams of soy sauce, 15 grams of sugar, 3 grams of ginger powder, 5 grams of thirteen spice powder.

5. Pour the blanched ribs into the pot, and put ginger slices and onion shreds.

6. In a separate wok, pour the oil to heat after preheating, add the onion, garlic, and ginger.

7. Fry until the onion becomes transparent, and pour in the previously adjusted juice.

8. A little bit into it.

9. Pour into the ribs, lay the cut potatoes, turn on the meat button of the electric pressure cooker, the program is over, naturally drop the valve and turn on the pan, add the chopped green onions.

Tips:
The ribs must be blanched thoroughly, and all the blood is boiled out.
The ribs do not need to be fried, just boil them in the pan.
Scallion oil does not need too much oil. If the ribs are thinner, you can use more oil. If the ribs are too oily, reduce the amount of oil.
Shisanxiang is a powdery spice. It is the same if there is no dry spice such as star anise and pepper.