The method of stewing pork ribs with Sichuan fragrant potatoes

Need ingredients

ribs

400g

potato

500g

Red pepper

5g

ginger

10g

star anise

2 of them

garlic

15g

onion

10g

Zanthoxylum bungeanum

3g

white sugar

1 teaspoon

cooking wine

1 tablespoon

Pixian Douban Sauce

1 tablespoon

thin soy sauce

2 tablespoons

salt

A little or no addition

oil

appropriate amount

Method steps

1. In another pot, add some oil and fry the pork ribs until golden brown.

3. Chop Pixian Douban Sauce finely; Cut scallions into sections, chop garlic and ginger into small pieces; Cut dry red chili into small pieces; Sichuan pepper and star anise for later use.

5. Add potato chunks and fry over low to medium heat until slightly charred. Remove from heat and set aside for later use.

7. Start another pot, add oil and heat it up, then add the pork ribs and fry slightly.

9. Add dry red chili and stir fry until fragrant, then add Pixian bean paste and stir fry until red oil is added.

11. Put the pork ribs into a cast iron pot, add star anise and Sichuan peppercorns, and cover the ribs with hot water. Bring to a boil over high heat, then reduce the heat and simmer for about 20 minutes.

13. Add white sugar and a little salt according to taste.

Tips

1. Cut the potatoes into pieces and put them in clean water to avoid discoloration. Stewing fried potatoes and pork ribs together is not easy to disperse. Potatoes are not fully cooked, a slight burnt color is sufficient.

2. Boil the pork ribs in cold water and remove any foam.

3. The time for stewing in a cast iron pot here is relatively short, and the stewing time is subject to actual conditions.

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