Roasted Pork Ribs with Potatoes
1.
Choose fresh ribs. To be honest, you don’t like a lot of meat. Come and chop them into equal pieces according to your taste. Clean the bones and blood with warm water.
2.
Fill the pot with water, pour into the ribs, add a spoon and a half of cooking wine to boil, rinse with warm water to clean the froth, drain the water and set aside
3.
Peel the potatoes and cut into equal-sized pieces
4.
Soak in water to prevent blackening
5.
Millet spicy cut into small pieces
6.
Prepare some green onions, clean the knot, cut garlic, ginger, two star anises, a few slices of bay leaves, and a little bit of cinnamon
7.
Pour oil in a pot, sauté ginger garlic and a spoonful of bean paste on low heat
8.
Stir-fry the red oil on a small fire, remember not to make the fire too big
9.
Pour the drained ribs. A spoonful of cooking wine
10.
A spoonful of soy sauce
11.
Stir fry evenly with a pinch of salt
12.
Appropriate amount of boiling water, if you like softer, more water is recommended
13.
Add the prepared green onion knots and spices and boil in large water, then turn to medium-low heat
14.
Adding the cut potato pieces when a little more than one third of the water is not absolute, it depends on the size of the potato, so you should be more flexible.
15.
Millet spicy join
16.
When the soup is almost ready, turn to high heat to collect the juice, add a little chicken powder, and green onions.
17.
A very common but delicious homemade dish. Potatoes absorb the oil and aroma of the ribs. It feels like it’s not enough every time you finish this dish.
18.
Time will not be disappointed, don’t forget your original intention, from today onwards,
Try to be a lovely person, don’t envy anyone,
I don’t blame anyone, on my own path,
Appreciate your own scenery and meet your own happiness. [Heart]
Tips:
If you like food, you can follow my WeChat: lizi286421, and you can also follow my Weibo: Mei Sister’s Petty Bourgeoisie Life. On WeChat, I usually share some of my daily food and life, but there are no specific steps.
