Braised spareribs with potatoes(tu dou men pai gu )

Braised spareribs with potatoes

Introduction:

"[stewed spareribs with potatoes] crispy pork is delicious, and it can also be called stewed spareribs with scallion oil. Using the simplest method, stir fry the onion oil with onion, then press it directly with electric pressure cooker, which saves time, effort and convenience. Now the kitchen, kitchen appliances really rich, are very convenient, each has its own advantages, to make good use of, to use right. Ribs and potatoes, is also a classic collocation, meat, potatoes are particularly fragrant, soft waxy, old people and children like to eat

Production steps:

Step 1: material drawing.

Step 2: add scallion and ginger to the spareribs and wash them after blanching.

Step 3: Chop onion, ginger and garlic, peel potatoes and cut into hob pieces.

Step 4: prepare a small bowl, take ten grams of raw soy sauce, ten grams of cooking wine, five grams of old soy sauce, fifteen grams of sugar, three grams of salt ginger powder, five grams of thirteen spice powder.

Step 5: blanch the spareribs and pour them into the pot. Add ginger slices and shredded onion.

Step 6: start another wok, preheat and heat the oil, then add onion, garlic and ginger.

The seventh step: stir fry the onion until it is transparent and pour the juice before it.

Step 8: a little bit of material.

Step 9: pour into the spareribs, spread the cut potatoes, start the meat button of the electric pressure cooker, after the procedure is over, naturally drop the valve, open the pot, and then add the chopped green onion.

Materials required:

Ribs: 500g

Potatoes: three

Jiang: one piece

Onion: one piece

Garlic: half

Salt: 8g

Veteran: 5g

Soy sauce: 10 grams

Cooking wine: 10g

Sugar: 15g

Thirteen spice powder: 5g

Ginger powder: 3 G

Note: the ribs must be boiled thoroughly, and the blood must be boiled completely. The spareribs don't need to be fried. After blanching, they can be cooked directly. You don't need too much oil for onion oil. If the ribs are thin, you can use a little more oil. If the ribs are oily, reduce the amount of oil. Thirteen spices are powdery spices. If you don't have dry spices like star anise and pepper, it's the same.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Tu Dou Men Pai Gu