Dry pot spareribs

Put the ribs into the pot with cold water, add ginger slices and cooking wine and blanch them. After the water boils, cook for about 1 minute and remove.

After washing the pot, add water, ginger slices, cooking wine, and peppercorns to the boil. Add the blanched ribs and cook over medium-low heat for about half an hour.

Remove the ribs, add a little salt, light soy sauce, white pepper and cooking wine and marinate for about 20 minutes.

At this time, prepare the side dishes. Peel the carrots and potatoes and cut them into hob pieces. Break the pepper into small pieces with your hands. Cut the celery into small sections and the onions into small pieces (the potatoes are not included in the picture).

Peel and slice fresh lotus root into thin slices and soak in water to avoid discoloration.

Add a little more vegetable oil to the wok, add the pork ribs and fry until the surface is slightly charred, control the oil and remove.

The carrots are also fried for a while to control the oil and taken out.

Fry the potatoes until cooked and remove the oil.

Pour off excess oil, leaving a little base oil, add minced ginger and garlic, dried red pepper, peppercorns, and star anise and stir-fry until fragrant.

Add in the Pixian bean paste that has been minced in advance and stir-fry until the red oil comes out.

Add the ribs, potatoes, and carrots and stir-fry for a few times.

Add the lotus root slices and celery, add light soy sauce, dark soy sauce, cooking wine, a little salt, and a little sugar and stir-fry for a while until the lotus root slices and celery are broken.

Finally, add peppercorns and onions, stir-fry for a few times and turn off the heat.

Add coriander and white sesame seeds and stir evenly.

Finished product pictures

You can add other vegetables to the soup for cooking the ribs. I added winter melon and made the soup. It tastes very good.

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