Stewed pork ribs with potato and egg

1

Raw material diagram.

2

Shave potatoes peeled, not peeled. I used to use chopsticks with four edges, but I found that my chopsticks were all round. Unfortunately, I had to use a spoon, but there was no way to use chopsticks.

3

Add water to the pan, put a piece of turmeric and beat it into pieces, and bring to a boil together with the pepper. Add in the ribs and bring to a boil. Add white wine, open the lid and continue for one minute.

4

Wash and dry the blanched ribs.

5

Potatoes are everything second, wash and dry.

6

Divide the dough into small balls and make it one by one for later use.

7

Put oil in the pan and stir-fry the ribs evenly first.

8

Add ginger, garlic, and star anise and stir-fry until the ribs are slightly yellow.

9

Add potatoes and stir-fry.

10

Add rice wine, light soy sauce, and soy sauce, stir fry well. This color is almost fixed and determines the final color of your dish.

11

When mixed with water, the gas stove really consumes more water than the induction stove, so the water must completely submerge all the ingredients.

12

Pour water into the dough bowl. Step 5 Continue cooking and make cakes here.

13

After pasting a circle of cakes, the water also boils, and turn the heat to a low level. Simmer for half an hour. Add salt and continue for 20 minutes.

14

Fish out the cake. Try the salty soup, but don't try it right now, because you still have to collect the juice. His mouth was slightly calm.

15

Add two pieces of rock sugar (small) and collect the juice over high heat. Finish the job!

1. Step three is to remove the fishy smell. Nowadays, pork is not fed with coarse grains like before. It is delicious, fragrant and not fishy, so now you must blanch pork dishes. The best magic weapon for blanching water is: ginger, pepper and white wine. Pig hooves, pig viscera, chickens, ducks and geese have all been removed and their fragrance remains. 2. Control the moisture after you like to blanch the ribs in water. There is no water when stir-frying. On the one hand, it is easy and on the other hand, it is not splashed with oil. 3. For ingredients that are not easy to crush, it is best to stir-fry them in oil to make them more fragrant. Crispy ones, such as yam tofu, can be put after adding water. 4. Once again, it is particularly important to choose a bottle of soy sauce that suits your needs. Use soy sauce sparingly, so try to buy it well. I believe that you get what you get for the price. 5. In the past, when I put on cakes, I never felt that they were so strong and soft. One day, I was waiting for someone in a famous farmhouse restaurant. Through the kitchen window, I saw that the master was using a basin to fill dough. It was very strange. It turned out that this is how they put cakes. I went home and tried it, and I really had to admit it! Easy to use! Because it is soaked in water, it is very slippery, and it will flatten as thin as possible with one wipe. Be as thin as you want. 6. I put sugar or rock sugar in some stews. If you are very proficient in stewing skills, I suggest putting it because it can add flavor and color. However, if you don't understand anything, I suggest that more is better than less, and less is better than nothing. Try to be smaller than what I wrote, and never more.