All Chinese food Main Dish Potato spareribs

Potato spareribs
Tech

burn

Difficulty

Primer

Servings

2 people

Prepare

30 Minutes

Cooking

30 Minutes

Ingredent

Name Dosage
Spareribs 1 roots
Potato The two
Ginger garlic Appropriate amount
Dry pepper Appropriate amount
Bean paste 2 spoons
Cooking wine 1 small spoon
Octagonal The 3
Fragrant leaf 2
Mama lobster sauce 1 spoons
Onion Few
salt Few

Potato spareribs

Friends are curious why I like potatoes so much. If I don't have any reason to say why, because I'm no reason to like potatoes, I'll eat at least once a week, potato silk, cumin potato chips, potato chips, small potatoes, potatoes and so on. Two ribs are served as a dish, and the other is noodles. Always like to use the soup of cooking to match noodles, such noodles are delicious, and a small amount of other seasonings can be added.

Instructions

1.Clean the ribs and boil the water in cold water.

Clean the ribs and boil the water in cold water.

2.Add 1 spoons of old mama soy sauce, 1 scoops of soy sauce and 1 spoons of cooking wine for half an hour.

Add 1 spoons of old mama soy sauce, 1 scoops of soy sauce and 1 spoons of cooking wine for half an hour.

3.Pour the right amount of rapeseed oil into the pan. Add the ginger and garlic slices to stir fry until the oil is cooked.

Pour the right amount of rapeseed oil into the pan. Add the ginger and garlic slices to stir fry until the oil is cooked.

4.Then add the marinated ribs and continue to stir fry.

Then add the marinated ribs and continue to stir fry.

5.Stir fry pork ribs, add proper amount of water, star anise, fragrant leaves, dry chili, boil and turn to small heat.

Stir fry pork ribs, add proper amount of water, star anise, fragrant leaves, dry chili, boil and turn to small heat.

6.After boiling for 40 minutes, add the chopped potatoes and cook until ripe. Add a little salt. Take a few shallots on the pan after the pan.

After boiling for 40 minutes, add the chopped potatoes and cook until ripe. Add a little salt. Take a few shallots on the pan after the pan.