Roasted Pork Ribs with Potatoes

Name: Roasted Pork Ribs with Potatoes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Ribs; 2 potato; Some Ginger garlic; Some Dried chili; 2 tablespoons Doubanjiang; 1 tsp Cooking Wine; 3 pcs star anise; 2 sheets Bay leaf; 1 tablespoon Dried tempeh; a little shallot; a little salt

by Little C Food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

My friends are curious why I like potatoes so much. If I say the reason, I really can’t give a specific reason, because I just like potatoes for no reason. I eat potatoes, potato shreds, cumin potato chips or potato chips, small potatoes and other different potato cooking at least once a week. Potato-roasted pork ribs can be eaten with one dish and two, as one kind of dish, the other is to eat with noodles. I always like to match the noodles with the broth of cooking vegetables. This kind of noodles is only fragrant and can be added with a small amount of other seasonings.

Roasted Pork Ribs with Potatoes

1. Wash the ribs first, and boil the blood in a pot under cold water.

2. Add 1 spoon of Laoganma tempeh, 1 spoon of light soy sauce, and 1 spoon of cooking wine to marinate for half an hour.

3. Pour an appropriate amount of rapeseed oil into the pot, add the ginger and garlic slices and stir fry until the oil is cooked and scalded.

4. Then add the marinated ribs and continue to fry until fragrant.

5. After the ribs are sautéed, add appropriate amount of water, star anise, bay leaves, and dried chilies to a boil over high heat and turn to low heat.

6. Cook for 40 minutes and then add small pieces of potatoes and cook until cooked through, add a little salt. Sprinkle a little green onion on the pan after serving.

Tips:
Reminder: Why should spare ribs be cooked under cold water? If there are blood clots in the ribs, the blood clots will easily be coagulated in the hot water, and the blanched ribs will not be able to cook the blood clots better, which will affect the taste and color of the ribs. So the ribs are usually blanched in a pot under cold water.