Braised Pork Ribs with Potatoes
Overview
April 6, Chongqing, cloudy. The weather is nice during the three-day Qingming Festival holiday. The breeze blows, the sun shines through the clouds onto the earth, and the people coming and going are happy and peaceful. Although I have to go to work again the next day, it will be much more relaxed as I don’t have to host a program next week and only have to review films. I made braised pork ribs with potatoes and seaweed and egg drop soup for dinner. Sichuan peppercorns, millet pepper and Pixian bean paste were added to the ribs, which gave it a spicy taste, which is my favorite taste.
Tags
Ingredients
Steps
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Wash the ribs and put them into the pot. Pour cold water into the pot, add ginger slices and cooking wine, blanch the ribs and skim off the foam.
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Peel the potatoes, wash and cut into pieces, soak and set aside.
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Slice onion, ginger, garlic, Sichuan peppercorns, millet pepper, star anise, cinnamon, bay leaves, a spoonful of Pixian watercress, and rock sugar. Set aside.
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Mix two spoons of cooking wine, one spoon of very fresh soy sauce, and half a spoon of vinegar to make a sauce and set aside. (I didn’t add dark soy sauce because I wanted to use Pixian Douban for coloring.)
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Heat the pan with cold oil. When the oil is hot, add the pork ribs and stir-fry until the oil spits out.
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Add all the seasonings in step 3, stir-fry over low heat until fragrant, then turn to high heat, add the sauce in step 4 and stir-fry.
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Add potatoes and stir-fry until edges are slightly translucent.
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Pour in hot water that covers the ingredients, and turn on the electric pressure cooker for 15-20 minutes.
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Turn to the wok over high heat to reduce the juice, add salt and chicken essence according to taste and bring to the wok.
