1. Buy the ribs, wash them, cook them under cold water, add cooking wine, boil on high heat, beat the bubbles, remove the ribs and wash them. Wash potatoes, cut into hob pieces, mince garlic, cut green onion into sections, slice ginger, and cut dried chili into sections
2. When the fire is hot, pour the oil into the pan. When the oil is hot, add the green onion, ginger, garlic, star anise, bay leaf, pepper, dried chili and stir fry until fragrant.
3. Pour in the ribs with good ingredients and water, add appropriate amount of cooking wine and stir fry for 2 minutes, then pour in light soy sauce, dark soy sauce and white sugar, stir and stir evenly
4. Add appropriate amount of hot water to cover the ribs, add potatoes when it boils, wait for the water to boil again, turn off the heat, cover and cook. When the potatoes are floured, stir fry over high heat to collect the juice and start the pot
Tips:1. When removing the blood from the ribs, be sure to cook it under cold water, otherwise the blood from the ribs will not be clean;
2. When cooking the ribs, be sure to heat water. If you add cold water, the meat of the ribs will shrink when it is cold, and the cooked ribs will be very hard to chew;
3. Because there are no small potatoes for sale in Nanjing, the big potatoes you buy are best if you have small potatoes, and they are even more delicious. Wash the small potatoes, boil them softly, pick them up, and peel off the skins with your hands.
