Braised Potato Ribs
by Man, don't be hypocritical
Favorite
Difficulty
Easy
Time
30m
Serving
1
Braised Potato Ribs
1. I prepared the ingredients and supplements for the potatoes. I only used half of the potatoes in the picture to make them. I found that it would be better to use the whole potatoes in the picture. The sauce I only used olive oil, cooking wine and soy sauce.
2. Put ginger slices and cooking wine in a pot of cold water to better remove the blood. Wait for the water to boil to filter out the foam, rinse with cold water, rinse with cold water, and then dewater
3. Pour olive oil into the wok and heat it on a low heat. Add rock sugar and keep stirring. When the rock sugar is completely melted, pour in the prepared ribs and evenly color.
4. After the coloring is completed, add the chopped green onion and star anise bay leaf potatoes and pour a small amount of dark soy sauce (be sure to make a small amount or the color will be dark)
5. Add the amount of boiling water, whichever is less than the ribs, cover the pot and bring to a boil, then turn to low heat and simmer slowly
6. Open the lid and stir twice in the middle to prevent sticking to the pot and observe the juice collection. When the soup is almost absorbed, add the sugar and stir evenly, then add a small amount of salt to taste, and then sprinkle the chopped chives out of the pot.
Tips:1. Rinse the ribs with cold water after removing the blood to make the ribs firmer
2. When adding water after putting green onions, be sure to put hot water and cold water will affect the taste of ribs
3. On the basis that the taste can meet the requirements, the seasoning can be put as little as possible. Haha, anyway, my family advocates eating less seasonings, but the taste is very good after preparation.
4. Be sure to put the sugar when there is still soup, otherwise you will find that the pot is dry and there is soup ribs to make the sugar more uniform.
