Braised spareribs with potatoes (lazy version)-You Are Foodie

By Reuben
83

Braised spareribs with potatoes (lazy version)

The family often buys spareribs. First, the elderly don't eat beef and mutton, fish and shrimp 😅， Chickens and ducks are hard to sell well. In particular, ducks are better, except that few farmers raise them at home. Almost all rural households raise them. They are also sold in the town at ordinary times, but I can't pick them. I buy them when I go to the village. But it's troublesome to deal with chickens and ducks. I have to remove the hair that hasn't been pulled out and cut them. When I cut them, it's hard to avoid splashing blood, water and minced meat on the wall 😣， So I don't buy much, so I often buy pigs; Second, the ribs are delicious and can be made in various ways. Moreover, the pork quality is no worse than before, especially those lean and lean. The ribs taste much better when they are fat and thin.As the family is old and young, spareribs are rarely fried directly in the pot. They all choose the rotten and soft method. After practice and exploration, they often use the method of steaming first and then cooking. After steaming, they can smolder and fry at will. The electric cooker also has the function of making an appointment. You can make an appointment and make it when you come back from work

Main Ingredients

potato A moderate amount of
spareribs A moderate amount of

Auxiliary Ingredients

Crystal sugar few
The soy sauce A moderate amount of
dried tangerine peel appropriate amount
Octagon A few
ginger A few pieces

1. many pots now have an appointment function. You can put the ribs in the pot in advance, make an appointment for her to steam, and then you can start the secondary processing when you come back. That way, you don't have to wait.2. putting it into the frying pan for frying is an important watershed. Making sweet and sour, stewing other foods or frying other foods go their separate ways here. The old, the young and the young in our family, so even if I stir fry a celery and green pepper with ribs, I will steam it first and then stir fry it. I will take different routes here to form different dishes.

Step 1 . Clean and cut the ribs. The spareribs we sell here are the parts of pork ribs on the body. Cut them off from the spine to the belly, and basically just remove the pig skin. A whole sparerib will contain a large piece of lean meat on the head and five flowers behind the crispy bones. At first, I was surprised. How many meals do I have to eat in such a ditch? Later, I learned that it can be as long as one piece, and I usually want the latter half. In that case, there are five flowers on the ribs (five flowers without skin), And the bones will be cut by the meat seller. Just cut off the bones and keep the meat still, wash it when you come back, and cut it yourself

Step 2 . Put water in the pot, put ginger, bring to a boil, put ribs in it, cook a little, and let the foam come out. In fact, the best way to make blood come out is to boil in cold water, but from cold water to boiling, I always feel that the taste has been boiled out a lot, so it's all boiled in water 😄

Step 3 . Don't turn off the fire, use chopsticks to clip out the ribs and put them in the bowl.

Step 4 . Steam in an electric pressure cooker. I use the spareribs. Other lower ones are also OK, that is, don't use too high bean tendons, which will be too rotten.

Step 5 . Prepare ginger, star anise, fragrant leaves and orange peel. (it depends on what you have in your home and what you are used to. My tangerine peel is Xinhui ten-year tangerine peel. If you put it a little, it will spoil the taste. Star anise is someone else's own star anise tree, not the red star anise in the season. It's small. I only put four of them. The key is that there is absolutely no sulfur.)

Step 6 . Peel the potatoes and cut them into pieces. (the whiter one next is water chestnuts. I'll put a few of them if I happen to have them. I'm not particular about cooking at home, just like them.)

Step 7 . Put a little oil in the wok after it is heated.

Step 8 . Put the ribs into the wok from the bowl and fry them over low heat until slightly burnt. Don't pour it in, because there is a lot of water in the bowl after steaming, and it's useful to keep it.

Step 9 . Put the aniseed leaves, ginger and orange peel into it, and continue to fry it over a low heat to make the leaves smell.

Step 10 . Put an appropriate amount of rock sugar and soy sauce and continue to stir fry over low heat. Because it's a stuffy potato, not sweet and sour, rock sugar is mainly fresh. If it's braised or sweet and sour, put more. The specific amount depends on your preferences. You can do it more than once.

Step 11 . Add water. With hot water, you can also add the water in the bowl when steaming the ribs. It's also very good to keep the boiled noodles if you don't add it (⊙ o ⊙) Oh, the amount of water can make the potatoes stuffy and soft, because the ribs have been steamed, so it doesn't need to be stewed for too long, just taste.

Step 12 . Put the potatoes in and stew together. Turn the heat down after the water boils and cover the pot.

Step 13 . Stew until the water is dry, and the potatoes are soft and ripe, or you can come out of the pot when you like them. It doesn't matter if there is too much water in the front, and the juice is collected by the fire in the back. I used to collect juice in a high fire at the last step, but now I give up and stew it in a low fire until the water is dry, because the pot after collecting juice in a high fire is difficult to wash 😂

Step 14 . Out of the pot and put on a plate. I continue to use the bowl where the ribs were steamed before, because I'm too lazy to wash another plate 😊

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