Braised pork ribs with potatoes and radish – refreshing version
Overview
Potatoes have high nutritional value and are rich in vitamin A, vitamin C and minerals. The high-quality starch content is about 16.5%. It also contains a large amount of lignin. It is known as the second bread of mankind. It contains twice as much vitamins as carrots, three times as much as Chinese cabbage, and four times as much as tomatoes. Its vitamin C content is the highest among vegetables. Experts have discovered that in the famous longevity towns of the former Soviet Union, Bulgaria, Ecuador and other countries, people’s staple food is potatoes. Carrots are rich in sucrose, glucose, starch, carotene, potassium, calcium, phosphorus, etc. Each 100g fresh weight contains 1.67 to 12.1 mg of carotene, which is 5 to 7 times higher than that of tomatoes. It is digested and decomposed into vitamin A after consumption, which can prevent night blindness and respiratory diseases. Spare ribs have the effect of nourishing yin and strengthening yang, replenishing essence and blood.
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Ingredients
Steps
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Wash the ribs and blanch them in water; peel the potatoes and carrots, wash them and cut them into pieces; soak the potatoes in water to avoid discoloration; wash the green peppers and cut them into pieces; slice the ginger and garlic, and cut the green onions into sections.
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Heat the oil pan and when the oil is hot, stir-fry the ginger slices, garlic slices and pork ribs.
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After stir-frying briefly, add cooking wine, sugar, light soy sauce, dark soy sauce, green onions, and stir-fry evenly.
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Pour in water and bring to a boil, turn down to low heat and simmer until the ribs are cooked. Add the potatoes and carrots to the pot, continue to simmer, add salt and stir-fry evenly.
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After the potatoes and carrots have become soft, add the green pepper cubes, stir-fry briefly, add chicken essence and serve.
