Spicy Potato Spare Ribs
Overview
I'm really not good at cooking meat dishes, and my taste is more vegetarian, but zhuzhu is a carnivore. He also used the rainy and snowy days of the past two days as an excuse, saying how this kind of weather was perfect for making a pot of fragrant pork ribs to replenish his appetite. This time I carefully searched many posts and combined some of my own ideas to make it. The effect is indeed much better than what I did casually before. In order to make it healthier, I added some potatoes and tofu, mixed with the aroma of the ribs, and the nutrition and taste are richer. It is very popular.
Tags
Ingredients
Steps
-
Soak the ribs for 15 minutes, clean them, and blanch them to remove any blood foam.
-
Remove the ribs, wash them with warm water and drain them.
-
Place in a pan and fry with a little oil until golden brown on both sides.
-
Pour off the excess oil from the pot, leaving only a little bit and stir-fry the ginger slices and spices until fragrant.
-
Add the pork ribs and stir-fry for a while, then add a spoonful of sugar and continue to stir-fry until the sugar melts and you smell a light caramel flavor.
-
Add soy sauce and stir-fry evenly.
-
Pour in the beer, add rock sugar, and turn off the heat when the pot boils.
-
Transfer the ribs to the pressure cooker.
-
First spread a layer of tofu, then add the cut potato cubes, pour a little soy sauce on the surface, cover and simmer.
-
When the time is up, open the lid, season with a little salt, and toss gently, being careful not to break the potatoes.
-
Turn on the heat, put three spoons of original soup into the wok and bring to a boil. Use water starch to collect the juice.
-
Pour it over the prepared ribs and enjoy.
