Braised spareribs with potatoes(chuan cai tu dou shao pai gu )

Braised spareribs with potatoes

Introduction:

"Potatoes in braised spareribs are low calorie, multi vitamin and trace element food, which is an ideal weight loss food (with reasonable collocation, of course)! In France, potatoes are called "underground apples". Even the vitamin C content in potatoes is higher than that in apples! Braised spareribs with potatoes, the spareribs are delicious and the potatoes are soft. My daughter and I especially like to eat potatoes, and ribs are her favorite. Of course, this dish is indispensable at my table. "

Production steps:

Step 1: blanch the chopped pork ribs with boiling water to change color and wash off the blood foam for use.

Step 2: peel the potatoes and cut them into small pieces. Soak them in water for a while to remove the starch.

Step 3: heat 1 tbsp (15ml) of oil in the pan, fry the potatoes until golden brown, and set aside.

Step 4: heat the wok, add 2 tbsp (30ml) oil, add the boiled spareribs and fry until golden.

Step 5: add bean paste and ginger, stir well, stir out the flavor.

Step 6: add soy sauce, cooking wine and pepper and stir well.

Step 7: add the right amount of boiling water (without spareribs), bring to a boil, add seasoning and pepper.

Step 8: cover and turn to low heat for 20 minutes until the ribs are crispy. Add the fried potatoes and cook for 5 minutes until the soup is dry. Season with salt and sugar.

Step 9: the braised pork ribs with potatoes are ready. Let's have a taste.

Materials required:

Pork ribs: 300g

Potatoes: 500g

Oil: right amount

Ginger powder: 15g

Large ingredients: 2

Chinese prickly ash: 10

Pixian bean paste: 2 tbsp

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

Sugar: 1 tsp

Pepper: 5g

Salt: right amount

Note: 1, when eating potatoes, it is best to remove the skin, especially the sunken parts and buds, in order to prevent poisoning, fresh potatoes can be eaten with skin. 2. After the potatoes are cut, the starch on the surface should be washed with clean water, so as to avoid pasting the pot.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chuan Cai Tu Dou Shao Pai Gu