Braised Potato Ribs
1.
Thoroughly wash the purchased ribs to remove the blood
2.
Pour an appropriate amount of water into the pot, pour the ribs into it, add pepper, shallots, ginger slices, and cooking wine. Boil to remove the fishy meat.
3.
After boiling, a layer of foamy suspended matter will float in the pot. Scoop it out with a spoon and cook for a while. After cooking, wash the ribs with water.
4.
Prepare the ingredients, how much you prepare depends on your preference, I will put one. Food is flexible. Don't stick to the stereotypes. You can choose according to your own hobbies. You can use taro here.
5.
Clean the pot, boil it dry, add peanut oil and a little lard. Until smoke appears in the pot, put a small piece of hot pot ingredients prepared in advance, and bring to a low heat. Add rock sugar, minced garlic, pepper, and star anise and stir-fry for a while. Estimated time is 1-2 minutes.
6.
After sautéing, add the ribs, increase the heat, and sauté the ribs for 1-3 minutes.
7.
Pour in water, add a little soy sauce, and pour in beer. (If you like soft potatoes, you can put them in the potatoes and simmer slowly with the ribs now. It is recommended to put them now, so that the aroma will be more integrated. If you like harder potatoes, wait until the potatoes are boiled)
8.
15-20 minutes, when the ribs become soft and the soup thickens. Add a pinch of salt and vinegar.
9.
Add chopped green onions when starting the pot (recommendation: the ribs become soft, and when the soup is thick, you can crush a few potatoes into the powder, and mix it with the ribs, so that there will be the aroma of ribs and potatoes)
Tips:
(1) Put a little lard in the pot and stir fry the vegetables more fragrantly. (It’s more fragrant to cook rice with a little lard)
(2) When stir-frying the seasoning in the pot, pay attention to the heat control and do not batter. (3) Add more water when adding water to avoid drying the pot later. It is best not to add water afterwards, which will affect the thickness of the soup.
