Stewed pork ribs with potatoes
I grew up in the south when I was a child. I didn't eat much meat before. For the sake of my meat-loving family, I slowly learned to make various ribs and other dishes to avoid the strong man from the north at home who could not eat a large piece of meat in a week and said there were no "hard vegetables" to eat.
Recipe Recommendations
- ribs 500 grams
- potatoes 200 grams
- ginger 5 pieces
- shallots appropriate amount
- aniseed the 2
- cinnamon a
- dried chili of 4
- geranyl 2 tablets
- oyster sauce 15 grams
- ketchup 15 grams
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- soy sauce a small spoon
- sugar small spoon
- salt a little
- lemon juice a little
Steps for Stewed pork ribs with potatoes
1
Cut the ribs into 5 cm square pieces, wash them, drain them, add salt, cooking wine, soy sauce, ketchup, ginger, and lemon juice in turn, mix well, and marinate for about 1 hour.
2
Peel the potatoes, wash them, and cut them into pieces about the size of ribs.
3
Heat the oil until it is 70% hot, put the ribs into the pan, and stir fry until the meat changes color.
4
Add the juice from the pickle, 1 spoonful of soy sauce and 1 spoonful of cooking wine.
5
Continue to stir for a minute, then add boiling water until the ribs are covered. Bring to a boil over high heat, skim off the foam, add sugar, topsoil ingredients, cinnamon, dried peppers and fragrant leaves.
6
Then transfer the ribs to a casserole and simmer slowly for about an hour.
7
Add the potatoes and simmer for another 40 minutes until the potatoes are crisp and soft. Remove the juice over medium heat, add chopped green onion and remove from the pan.