Braised spareribs with potatoes(tu dou shao pai gu )

Braised spareribs with potatoes

Introduction:

Production steps:

Step 1: wash the fresh spareribs in cold water and put them into the pot. Boil over high heat until big bubbles appear in the pot, and then the ribs turn color.

Step 2: pick up the well watered spareribs, put them in cold water and wash them again (I bought a little more today, put most of them into the pressure cooker and left a small bowl. Next time, I'll bring the braised white radish directly, ha ha)

Step 3: then add cold water to the inner of the electric pressure cooker without spareribs (I want to make a soup by the way today, so add more water). Press the "steam" button, add a small amount of white vinegar, cover the pot and press for 12 minutes.

Step 4: when the spareribs are under high pressure, we treat the wax gourd, potatoes and garlic. (preserved wax gourd for soup)

Step 5: after the ribs are pressed, sit on the fire in the frying pan, pour in the potatoes and stir fry for several times, pick up the pressed ribs and put them into the frying pan, then add salt, garlic, soy sauce and honey (my family only has these condiments, of course, you can add some other condiments according to your own taste), then scoop up a bowl of soup and stir fry for several times to make the ingredients in the pan clear Taste evenly

Step 6: stir fry the spareribs in a wok for about 15-20 minutes, then the potatoes are cooked (because the spareribs have been cooked before), and then put them on a plate. Delicious!

Materials required:

Fresh ribs: some

Potatoes: one

Wax gourd: one jin

Oil: a little

Garlic: some

White vinegar: a little

Veteran: a little

Salt: a little

Honey: a little

Note: generally, when pressing the ingredients of bones, drop a few drops of white vinegar, which is helpful for the calcium in bones to be fully dissolved in the soup. White vinegar is also helpful for digestion and appetizer. Another function of vinegar is to separate meat from bone.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: light

Chinese PinYin : Tu Dou Shao Pai Gu