Stewed Pork Ribs with Potatoes
1.
Prepare ingredients: ribs, potatoes, ginger, onion, hawthorn slices, aniseed, cloves, bay leaves, cinnamon
2.
Slice ginger for later use
3.
Cut potatoes into pieces for later use. Potatoes are chosen here, because potatoes can absorb some of the fat, and the dishes will not be so greasy. If you have kelp, frozen tofu, etc., you can also use it
4.
After the pan is heated, without adding a drop of oil, put the ribs directly into the pan, sticking the fat side to the bottom of the pan, and slowly fry the ribs over medium heat. Don’t underestimate this step, it’s an important step to force the fat out of the ribs.
5.
Don't worry when frying the ribs, because there is water in the ribs, the first thing that is fried is the water, you will hear a loud sound of moisture, when the water evaporates, the fat in the ribs will be slowly fried out, and the ribs will be fried. Both of the noodles are fried golden brown. At this time, the bottom of the pan is already full of oil. If you feel too much oil, you can pour out some. Put the bay leaves, cinnamon, aniseed, and cloves into the pan to fry out the flavor.
6.
Add onion and ginger slices and fry them for a fragrant
7.
Cook in the cooking wine, remove the fishy smell, at this time you can smell the aroma of the ribs
8.
Pour in the right amount of boiling water, without the ribs, turn on high heat
9.
Add light soy sauce, dark soy sauce, sugar, hawthorn slices, wild sansho pepper, cover the pot, turn on the low heat and slow simmer mode. The hawthorn slices added here also have the effect of removing greasiness and speeding up the stew of pork
10.
After 1 hour, the ribs have been braised and crispy, then put the potatoes into the pot and continue to simmer for half an hour
11.
Stew until the soup gradually decreases. At this time, the ribs are crispy and the potatoes are soft. Let’s see if there is not so much oil in the pot. This type of ribs is what I want.
12.
Stewed pork ribs with potatoes without adding a drop of oil is healthy and delicious. It is too tempting. The potatoes are soft and the ribs are crispy. The taste of childhood, the taste of mother.
13.
Finished product
14.
Finished product
Tips:
1. If you don't like to use onions as seasonings, you can use green onions, preferably white onions.
2. The key to the health of this dish is not to add oil, and to fry the fat contained in the ribs to make a beautiful golden brown. One is to increase the appearance of the ribs, and the other is to let the ribs spit oil and add potatoes at the back. Stewed together with pieces of hawthorn can not only improve the taste of the dishes, but also reduce the greasy feeling of the dishes.
3. The function of white sugar is to improve the freshness and taste without increasing the sweetness of the dishes.
