Braised spareribs with potatoes

Braised spareribs with potatoes

Introduction:

"Super rice drop ~"

Production steps:

Step 1: prepare onion, ginger and garlic.

Step 2: cut the potatoes.

Step 3: cut the ribs into pieces. It's better to buy small ribs when you cook potatoes. The ones with crispy bones are the most chewy~

Step 4: after cooking the oil in the pot with Chinese prickly ash, the next half of the green onion, all the ginger and garlic, stir fry until fragrant.

Step 5: stir fry the spareribs until discolored, add some cooking wine and a piece of rock sugar and continue to stir fry.

Step 6: pour in the soy sauce and continue to stir fry.

Step 7: after the ribs are stained with the color of soy sauce, add potatoes and stir fry until the potatoes are stained with the color of soy sauce.

Step 8: add warm water to the pot until it is slightly level with the potato ribs in the pot, add appropriate amount of salt, cover the pot and start to cook.

Step 9: first bring it to a boil over a high heat, then slowly cook over a low heat. Remember to turn it over a few times to avoid pasting the pot. When the water is about to dry, stir it more frequently. When the soup is about to dry, turn off the heat and sprinkle the remaining half of the shallot and coriander~

Step 10: add some chicken essence, add some sesame oil can be beautiful out of the pot ~ I secretly add some cumin, roar, eat a little barbecue flavor~

Materials required:

Ribs: 500g

Potato: a big one

Onion, ginger, garlic and coriander: appropriate amount

Rock candy: one

Old style: moderate

Cooking wine: moderate

Vinegar: small amount

Note: it's best to select noodles potato for the roast spareribs. When selecting, the surface of potato is not so smooth. The potato with hemp spots is noodles potato; the potato with thin and smooth skin is crisp potato. Crisp potato is suitable for fried shredded potato and cold mix.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh