1. First prepare the onion, ginger and garlic.
2. Cut potatoes into pieces.
3. Cut the ribs into pieces, and burn potatoes. It’s best to buy small ribs. The ones with crispy bones are the most chewy~
4. The oil in the pot is cooked with pepper and the next half of the green onions, all the ginger and garlic, sauté until fragrant.
5. Add the ribs and stir-fry until the color changes, add some cooking wine and a piece of rock sugar to continue frying.
6. Pour the soy sauce and continue to fry.
7. After the ribs are stained with the color of soy sauce, add potatoes and stir-fry until the potatoes are stained with the color of soy sauce.
8. Add warm water to the pot until it is slightly flush with the potato ribs in the pot, add an appropriate amount of salt, cover the pot and start to cook.
9. Bring to a high heat first, and then use a low heat to slow it down. Remember to turn the pot a few times during the cooking process. When the water is about to dry out, stir fry more frequently. When the soup is about to dry, turn off the heat and sprinkle the rest. Half of shallots and coriander~
10. Add some chicken essence, add some sesame oil, and you can make it beautifully~ I secretly added some cumin, roaring, it tastes a bit barbecue~
Tips:For roasting ribs, it is best to pick noodle potatoes. When you pick it, the surface of the potatoes is not so smooth. Those with pitting are noodle potatoes. The thin and smooth skin is crispy potatoes. Crisp potatoes are suitable for fried potato shreds and cold salad.
Buy on JD
Buy on Amazon