|It’s up to you. I pour a lot.|
|Add or subtract to taste|
How to cook Sichuan pork ribs with potatoes
Peel and cut potatoes into small pieces
Halve the green peppers and core them, then slice them (wear plastic gloves to protect from the spice when cores are dug)
Dried chillies cut into sections and put them on a small plate with the peppers and star anise
Cut one green onion and knot the other.
Boil a pot of water, cold water for the ribs, 2 slices of ginger and a knot of onion.
Boil the water for 3 minutes to drain the ribs.
When the oil starts to smoke, turn down the heat, add the drained ribs and fry them, stir-fry them until they turn golden.
Pivot the ribs to around the edge of the pan, oil sinks to the bottom of the pan, then put 2 spoons of bean paste, dried chili, pepper, star anise and raw ginger to go down to burst aroma, and then the ribs together and stir-fried.
Stir-fry for 2 or 3 minutes, then pour in a spoonful of soy sauce, 1/3 spoonful of wine and stir-fry well.
Add the potatoes, stir-fry well, then pour in the boiling water and stir-fry all the food.
Cover the pot with a lid, bring to a boil over high heat, reduce the heat to low and let it simmer for 15 minutes.
Use chopsticks to test the potatoes to see if they are cooked. When they are done, put the peppers in the pot, stirring.