Name: Pork Ribs with Soy Sauce and Potatoes
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Ribs; 50g Cashew nuts (ripe); 200g potato; 60ml oil; 1 Red pepper; a little Black pepper; a little Green garlic; 2 tbsp Cooking Wine; 2 tbsp Tempeh; 2 tbsp Soy sauce; a little ginger; 2 tbsp Corn flour; 3g salt; 2 tbsp sesame oil

Pork Ribs with Soy Sauce and Potatoes

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

This dish is similar to a dry pot dish, but it seems to be dry and delicious. The taste is so fragrant that you will never forget it.
When I went to the vegetable market and saw new potatoes, I bought them immediately. I used potatoes with small ribs to make this dish full of tempeh fragrance. Before making it, I thought about how to cook the ribs to make the ribs soft and tender. I remembered our usual sweet and sour ribs. For the cooking method, first put the ribs in a frying pan and deep-fried the ribs. The short-fried ribs are easy to taste, and the taste is very crisp and fragrant, even the bones can be chewed.

Pork Ribs with Soy Sauce and Potatoes

1. Prepare ripe cashews

2. Clean the red peppers, peel the potatoes and wash them, soak the small ribs in clean blood and wash them

3. Pour the tempeh into the sesame oil, mix well, wash the green garlic and cut into sections, prepare the ginger slices

4. Add cooking wine, salt and cornstarch to the small ribs and marinate for half an hour. Cut the red pepper into pieces, and cut the potatoes into the hob pieces, then rinse and set aside.

5. Pour oil in the pot, heat 7 minutes and add the ribs

6. Fry until the color is golden and red

7. Then pour the potatoes and fry them until they can be easily pierced in with chopsticks, and then pick them up

8. Leave the bottom oil in the pot and pour the tempeh, the ginger slices until fragrant

9. Return the ribs to the pot and cook a little cooking wine along the side of the pot

10. Pour in the potatoes and stir-fry evenly

11. Pour in red pepper, try the taste, then add light soy sauce to taste

12. Add the green garlic and grind into the black peppercorns

13. Add a little sugar and stir-fry evenly, then turn off the heat

Tips:
1. The small ribs should be soaked in clear blood water first, and then marinated with salt, cornstarch and cooking wine, so that the moisture of the meat can be locked during the frying process, and the meat can be kept fresh and tender.
2. The oil temperature should not be too high.