Name: Fragrant Potato Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some potato; Some tofu; A can beer; piece Natural rock sugar; 1 spoon White sugar; 1 spoon Water starch; Some Sliced ginger; Some Very Fresh Soy Sauce; (Stewed pork ribs) a little spices

Fragrant Potato Ribs

by AITUTU

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I am really not good at cooking meat dishes, and my taste is more vegetarian, but Zhuzhu is a carnivorous animal. The rainy and snowy days two days ago was also used by him as an excuse, saying how suitable this kind of weather is to make a pot of fragrant pork ribs to replenish wow and so on.
This time I searched several posts carefully and combined some of my own ideas. The effect is indeed much better than what I did before.
In order to eat more healthily, I added some potatoes and tofu, mixed with the richness of the ribs, and the nutrition and taste are more abundant, and I am very enthusiastic about it. "

Fragrant Potato Ribs

1. Soak the ribs for 15 minutes to clean and blanch the blood foam.

2. Take out the ribs and wash them with warm water and control the moisture.

3. Put it in a pan and fry in a small amount until golden brown on both sides.

4. Pour out the extra oil in the pot, leave only a little bit, add the ginger slices and spices and stir fry to get a fragrance.

5. Add the ribs and stir-fry for a while, add a spoonful of white sugar and continue to stir-fry until the sugar melts and smells of caramel.

6. Cook in the soy sauce and stir fry evenly.

7. Pour beer, add rock sugar, and turn off the heat when the pot is on.

8. Move the ribs into the pressure cooker.

9. Spread a layer of tofu, then put in the cut potato pieces, cover with a little soy sauce and simmer.

10. When the time is up, open the lid, sprinkle a little salt to taste, and flip gently to avoid crushing the potatoes.

11. Turn on the fire, put three spoons of the original soup in the wok with a spoon to boil, and collect the juice with water starch.

12. Pour it on the served ribs and you can taste it.

Tips:
Put the potato yards directly on top of the ribs and simmer it very soft, but not too soft, which is easier. If you don’t like the taste, you should simmer it in batches.