1. Peel the small potatoes, wash, and cut into pieces with a hob.
2. Remove shredded kidney beans, pick off sections, and wash.
3. Cut ginger into small pieces.
4. Prepare San Nai star anise pepper.
5. A spoonful of Pixian watercress. My Douban is red-oiled Douban made by myself.
6. Boil the ribs for later use. I blanched the water in advance, and fried it with oil a little bit in the freezer
7. Put oil in the pan, heat it up, pour the sliced ginger and stir fry for a few times, then add the ribs and potatoes and stir-fry until there is no moisture, and the surface of the potatoes is oily.
8. Add Pixian Douban and stir-fry to get the red oil, then add a spoonful of soy sauce and a little soy sauce and continue to fry a few times.
9. Add appropriate amount of water, pepper, San Nai, and star anise. Because the texture of fresh small potatoes is harder, I put them in the pot with the ribs. If it is a large potato that is easy to cook, you can cook the ribs until half-cooked before adding the potatoes.
10. When the potatoes are half-cooked, add kidney beans and mix in an appropriate amount of salt depending on the saltiness and stir fry evenly.
11. Cook until the kidney beans and potatoes are soft, add a little chicken essence and MSG.
12. Finished product. Potatoes and kidney beans absorb the aroma of bones and meat and are delicious.
13. Another finished product.
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