Curry Steak Ribs with Potatoes
1.
Wash the steak ribs with warm water. If it is fresh, soak it in warm water to thaw (it is winter now), and use running room temperature water in summer. After washing, cut into small pieces with a knife along the gap between the bones. (Pa Ding Jie Niu is talking about me 😉)
2.
Cut potatoes and carrots into diamond-shaped pieces of similar size.
3.
Cut the onion into large pieces.
4.
Cut the ginger into 0.5cm thick slices, and prepare 1 star anise.
5.
Boil the pot to dry, add a small amount of oil, add ginger slices and star anise, and sauté until fragrant.
6.
Add the steak ribs, stir-fry slightly until the surface is slightly yellowed, add 1-2 bottles of soy sauce and stir-fry well.
7.
Put water that almost submerged the steak ribs, and the fire boiled. Use a spoon to skim off any scum and grease on the surface.
8.
Transfer to a pressure cooker, after SAIC, simmer on low heat for 25 minutes. (If it's just using a casserole for slow simmering, it will take 60 minutes.)
9.
Turn off the heat and open the lid, add potato cubes, carrot cubes, and curry cubes (2 pieces). Cover the lid and continue to press for 10 minutes after SAIC (30 minutes for the casserole.)
10.
Put the oil in the hot pan in the wok, add the onion cubes, and fry for 30 seconds. After the pressure cooker is exhausted, pour the curry potato stewed short ribs into the wok and mix.
11.
Season with salt and use a spoon to push evenly. Lift the pot and serve it on the plate.
Tips:
1. The steak ribs are rich in meat and bones. There is no need to put seven or eight kinds of spices in it, which is overwhelming and conflicts with the taste of curry. The curry itself is in line with the seasoning.
2. Potatoes and carrots are easy to simmer, so there is no need to cook them with the steak ribs at the beginning.
3. The onion must be crispy and should not be cooked for a long time.
