A taste of home that even an overseas party can handle! No pressure cooker, serving for two, northern taste, less salt and oil, healthier.
The roommate’s expression when he served it was like a little pawn in the family: “These ribs are … worthy of you, chef extraordinaire”. Little Boss!
And fought back against the omelet scent attack next door 🙂
I haven’t bought the Old Fashioned seasoning wine, etc. yet after moving, and it’s in this recipe as an optional step.
Next time to make up the picture.
Please leave a comment on the forwarding.
|About 2 teaspoons|
Ginger powder/ fresh ginger
|Half a teaspoon / 2 tablets|
five spices powder
light soy sauce
|4-5 large spoons|
|1 large scoop|
Haitian soybean paste
|1 large scoop|
Cooking wine (optional)
Dark smoke (optional)
|1 large scoop|
Other spices please add as appropriate, we recommend tangerine peel and strawberries, but I didn’t!
Cassia bark or cinnamon powder
|1 tablet or ½ teaspoon|
How to cook pork ribs with potatoes
1 Blanching ribs
The ribs use small chops with a little more meat, while the lean ribs are more of the sweet and sour type for frying.
I don’t like to retain blood so I blanch the ribs to make them cleaner. If you don’t mind, think about it yourself.
Take the ribs with cold water to wash once, and put into a pot of cold water with no ribs, a piece of onion, a little ginger powder, and want to go fishy wine plus 1 teaspoon or so will be enough.
(Do not be lazy with hot water oh, otherwise the meat becomes tight can not let the blood out.)
Turn the heat to medium-low and wait for the foam to come out, then spoon it off until it no longer comes out.
Here until the ribs out before do not turn off the heat, you can turn down the heat, otherwise the foam easily stick to the ribs.
2 Rinse the ribs
Use hot water to rinse the ribs, rinse the foam and strain dry. If you have kitchen paper towel, it is better to dry it, otherwise the hot oil will ride on your face.
After blanching the ribs, it is best not to cold, otherwise the texture of the meat will be somewhat affected.
3 Peel and cut the potatoes into pieces, soak them in cold water to remove the starch, and strain the water.
There is no requirement for the variety of potatoes, I have here is generally brown potatoes with soil, rounded while hand can be, usually one enough for two people, like to eat more can be added.
4 fried sugar color
This step may be a challenge for newbies, but learning is always a gradual process.
Take 3 grains of sugar and 2 teaspoons of vegetable oil and cover the bottom of the pan with it. Heat the oil in a hot pan over medium-low heat (warm to the touch) and fry the icing sugar from the edges, turning it over the whole time. Melt the pork ribs and stir-fry the drained pork ribs until they turn amber caramel color. When the ribs are covered with dessert and slightly charred, add in the dark soy sauce, light soy sauce and cooking oil and stir-fry until browned.
The color will be more beautiful with the dark soy sauce.
Note: It is not necessary to wait until the icing sugar is completely melted, especially if you use a casserole like I do, it is better to keep the sugar warm, then turn off the heat to keep the sugar warm enough. Melt the sugar without browning.
5 Add boiling/hot water over 60 degrees, slightly less than the ribs.
And add: soybean paste, green onion, ginger powder/fresh ginger, star anise, five spice powder, cinnamon/cinnamon powder, fragrant leaves, strawberries and other spices.
If you have a saran wrap or large spice container, you can pack it up, I’m lazy.
Bring water to boil over medium-high heat, cover and simmer for 15-20 minutes.
During this time, open the lid and turn the ribs twice to heat evenly.
Finally, a picture. I forgot all about the previous one.
6 Add the potatoes and season
At this point, the meat is gradually becoming soft, so use chopsticks to gently insert it, the resistance becomes less, indicating that the stew is almost done.
Taste the soup, it is slightly saltier than normal to make the ribs taste good. Add the soy sauce and other ingredients that have been added to the soup to enhance the saltiness, then add the drained potatoes with 1-2 grams of salt, about 1/4 teaspoon. And turn off the heat to medium and simmer covered for 5 minutes.
(Not adding salt ahead of time is to avoid aging the meat, season just enough now.)
7 Reduce sauce on high heat.
After 5 minutes, open the lid and flip the potatoes, using chopsticks to check the condition of the potatoes, a little sandy, you can turn the heat to high and reduce the sauce, and bring the potatoes to a simmer until soft. Glutinous. (colloquially known as rotten)
8 Remove from the pan.
Cook the potatoes until they are as soft as you like, cook them longer if you like them more mushy, but they usually melt if you continue ….
Boneless ribs, soft potatoes, and share them with family or friends.
Half the dosage for one person555(Д`)
1 blanching please start cold water and hot water rinse and filter dry
2 Pay attention to the temperature control when frying sugar-colored, high heat is prohibited, casserole party attention to turn off the heat.
3 First stew ribs, turn down the heat as soon as the water boils, high heat will tighten the meat.
4 If you like spicy food, 1 teaspoon of PI County red oil bean paste instead of soybean paste, or add wet and dry chili separately.