Sichuan Flavored Pork Ribs with Potatoes

Potato ribs from snacks to large, easy to make. It's delicious no matter how you make it.

Potato ribs from snacks to large, easy to make. It's delicious no matter how you make it.

Material

Two Jing 10g
Pork ribs 500g
Zanthoxylum bungeanum The right amount
potato 400g
Bean paste Two tablespoons
Jiang Jiang The right amount
Bulk Three grains
Sooty Half bottle cap
Cooking wine A small bottle cap
salt Look at the watercress
sugar A little lost
oil The right amount

Chopped pork ribs are boiled in boiling water to change color, remove blood foam, and wash.

Peel and cut the potatoes into pieces, soak them in water; wash and cut the two wattles into circles and set aside.

Heat the oil in the pan and fry the ribs until golden, ready to serve.

Continue to heat the oil in the pan, add ground ginger and watercress and saute, add soy sauce, cooking wine, big feed and pepper to stir well.

Add ribs and stir-fry until the ribs are evenly dyed, pour in potatoes and stir-fry evenly.

Pour appropriate amount of clean water (without spare ribs), wait for the fire to boil and turn to medium heat until the water is dry, pour in the cut two Jing Jing strips, stir fry for a while.

See the water has been dried, sprinkle a small amount of sugar, add salt (such as too much soy sauce and watercress, if the taste is appropriate, do not need to put salt) and stir-fry for a while, out of the pan.

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