Stewed Pork Ribs with Potatoes

Name: Stewed Pork Ribs with Potatoes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork ribs; 250g potato; Some Tea tree mushroom; Some ginger; Some garlic; Some star anise; Some pepper; 1 tablespoon Garlic Chili Sauce; 1 bottle cap Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon Sugar; Some Chicken Essence; Some salt

by Yunyun

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I don’t know what the most impressive dish of the school cafeteria is. Anyway, from junior high school, to high school, to university, when it comes to school cafeterias, potato ribs is definitely one of the most photogenic dishes.
Generally speaking, the canteen's sign says "Musu pork" means scrambled eggs with cucumber and fungus, and "potato ribs" means stewed potatoes. I wonder if you all feel the same?
However, because the soup used to mix rice is very delicious and not expensive, I still order it often. The chef in the cafeteria took a big spoon and poured the potatoes and the soup on the rice. When you are lucky, you can find two spare ribs, and then you can envy each other about RP. Haha~ It's a time to miss.

Today it changed suddenly, and it dropped by 10 degrees. At noon, I had a potato stewed pork ribs. It was delicious to warm up and feel full. I am so happy!

Of course, you have to make it yourself more affordable, large ribs, large potatoes~ plus some garlic chili sauce, with some tea tree mushrooms to enhance the flavor~ The key is to make a thick bibimbap soup. Oops! Another bowl of rice! "

Stewed Pork Ribs with Potatoes

1. Soak the ribs in water to remove the blood, and pass in water twice.

2. Soak tea tree mushrooms in warm water for 30 minutes in advance (dried tea tree mushrooms have a strong taste, wash them several times, soak them appropriately to remove some of the flavor), then wash off the roots and cut into small sections.

3. Roll the potatoes until they are cut into pieces, soak them to remove the starch.

4. Pork ribs in a pan under cold water, boil for 2 minutes, skim any foam.

5. The blanched ribs are washed with running water to clean the foam.

6. Heat olive oil in a pot, wrap with ginger garlic slices and pepper star anise, add the ribs and stir fry until the ribs are discolored and the edges are slightly browned.

7. Pour the cooking wine and stir well.

8. Add dark soy sauce, light soy sauce, chili sauce, sugar, and stir fry until the ribs are colored.

9. , Add water until the ribs are just over, after the high heat is boiled, turn to medium heat and simmer for 20 minutes

10. Add potatoes and tea tree mushrooms and boil

11. Continue to simmer on medium heat for 15-20 minutes

12. Open the lid and turn to high heat to collect the thick soup

13. Add a little chicken essence and salt to taste

Tips:
1. When pork ribs and other meats are blanched, they should be boiled under cold water so that the blood inside can be blanched.

2. Dried tea tree mushrooms have a strong taste. Wash them several times and soak them properly to remove some of the taste.

3. It is best to fry the ribs until the surface is slightly charred and then add water to stew, so that the stewed ribs are more fragrant.

4. The ribs should be simmered for 20-25 minutes before adding the side dishes (such as potatoes), otherwise the side dishes will become too soft.

5. The dark soy sauce, light soy sauce and chili sauce added before are already relatively salty, and the final chicken essence and salt are added less according to your own taste. Stewed meats are best seasoned with salt before they are out of the pot.