How to cook pork ribs with soybeans?

Potatoes and pork ribs is a unique dish. The main ingredients are potatoes and pork ribs. The vitamins and trace elements in potatoes are needed by the human body, while the ribs contain protein needed by the human body. Therefore, cooking potatoes and pork ribs together is not only nutritious, but also tastes very good. However, many people don’t know much about how to cook pork ribs with potatoes. Here is a detailed introduction to how to cook pork ribs with potatoes.

Method 1

Ingredients: spare ribs, potatoes, carrots, bean paste, dried chili peppers, peppercorns, aniseed, salt, rock sugar,

Soy sauce, vinegar, MSG, chicken essence, pepper.

Method: 1. Boil the ribs in boiling water, then remove and drain;

2. Put some oil in the wok, not too little, more is fine, heat it up, add Pixian bean paste, chopped dried chili peppers, some Sichuan peppercorns, one or two star anise, some rock sugar, some soy sauce and vinegar, stir fry, use low heat, don't burn it;

3. After the seasoning is done, add the ribs over high heat and stir-fry thoroughly until the oil from the ribs is forced out;

4. Add water to cover the ribs and continue to simmer with the pot covered;

5. When there is little soup left, pour some sesame oil into the pot, then add carrots and potatoes and stir-fry thoroughly;

6. Add water again to cover the ingredients and cover the pot to simmer.

Suggestion: If you put a lot of bean paste, it is recommended not to add salt. If you like it too strong, add salt at your discretion. If you like spicy food, add more dried chilies, because bean paste is not very spicy. If you like spicy flavor, add more peppercorns. Anyway, feel free to season it according to your own taste!

Nutritional value: Spare ribs - In addition to protein, fat and vitamins, pork spare ribs also contain a large amount of calcium phosphate, collagen, osteopontin, etc., which can provide calcium for young children and the elderly.

Potatoes - First of all, you don't have to worry about excess fat when eating potatoes because they only contain 0.1% fat, which is far beyond the reach of all other hunger-filling foods.

Carrot- Carrot is a common vegetable that is crisp, delicious and nutritious.

Method 2

Ingredients: 1 pound of pork ribs, 1 pound of potatoes, 2 tablespoons of bean paste, a piece of old ginger, half an ounce of green onion, 3 tablespoons of soy sauce, 1 tablespoon of starch, 2 tablespoons of cooking wine, and appropriate amount of salt.

Method: 1. Boil the ribs and drain.

2. Peel the potatoes, wash them and cut them into dices; slice the ginger; cut the green onions into sections; put the soy sauce into the bowl with the fermented soybeans; add appropriate amount of water to the starch to make a sauce;

3. Heat the oil in a pan until it is 60% hot, add the ribs and fry until they are slightly yellow, then push them to the side of the pan;

4. Reduce the heat and add ginger slices, scallions, bean paste and soy sauce in turn, stir-fry for one minute;

5. Push in the spareribs and stir well;

6. Add about two pounds of soup or water, bring to a boil over high heat, then simmer over low heat for about an hour. If the ribs are not cooked yet and the soup is almost dry, add boiling water or soup instead of cold water;

7. Add potatoes and salt, bring to a boil over high heat, then simmer over medium-low heat for about ten minutes until potatoes are soft;

8. Thicken. Stir well and serve.

Nutritional value: Spare ribs - Pork spare ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium to maintain bone health. Suitable for those with insufficient Qi and blood, Yin deficiency, poor appetite, damp-heat and phlegm stagnation.

Potato - also known as potato, sweet potato, ground egg, yam egg. An annual herb of the genus Solanum in the Solanaceae family. It is also known as potato, sweet potato, yam egg, and potato (a common name for people in Hong Kong and Guangzhou), etc.

Method 3

Material

Ingredients: Spare ribs (444g), potatoes (3 pieces), ginger (3 slices), onion (1 root), garlic (3 cloves)

Marinade: soy sauce (2 tablespoons), salt (1/3 tablespoon), chicken powder (1/2 tablespoon), cooking wine (1 tablespoon), egg white (1), peppercorns (1 tablespoon), ginger (3 slices)

Seasoning: Oil (1 bowl), Garlic Chili Sauce (2 tablespoons), Chicken Broth (1/3 tablespoon), Sugar (1/5 tablespoon), Salt (1/3 tablespoon), Sesame Oil (1/3 tablespoon)

practice

1. Chop the ribs into 3 cm long pieces, add 2 tablespoons of soy sauce, 1/3 tablespoon of salt, 1/2 tablespoon of chicken powder, 1 tablespoon of cooking wine, egg white, peppercorns and ginger slices, mix well, and marinate for 30 minutes;

2. Cut the potatoes into dice; cut the scallion white into sections, cut the scallion green into chopped green onions, mince the garlic, and cut the ginger into slices;

3. Heat 1 bowl of oil, insert a bamboo chopstick and wait for bubbles to appear around it, pour in the potato cubes and stir-fry continuously, fry over high heat for 5 minutes until golden brown, remove from the heat and drain the oil;

4. Sprinkle a little salt into the oil, pour in the ribs and fry over high heat for 1 minute, then switch to medium-low heat and fry for 8 minutes until golden brown, remove from the oil and set aside;

5. Heat 2 tablespoons of oil, sauté scallions and minced garlic, add fried pork ribs and potatoes, stir well, add 1 bowl of water, and bring to a boil over high heat;

6. Add 2 tablespoons of garlic chili sauce and 1/3 tablespoon of chicken powder, mix well, cover and simmer on low heat for 10 minutes, add 1/5 tablespoon of sugar and 1/3 tablespoon of salt to season, drizzle with 1/3 tablespoon of sesame oil, and sprinkle with chopped green onions.

Method 4

Material:

2 ribs, 2 medium-sized potatoes, 1 tablespoon oil, 3 slices of ginger, 1 1/2 teaspoons salt, 1 teaspoon cooking wine;

1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 large bowl of water (about 600ml), 1 teaspoon of chicken essence.

practice:

1. Chop the ribs into pieces, wash and drain, pour oil into the pot, add ginger slices and ribs after the oil is hot, and stir-fry until the surface of the ribs is browned;

2. Add 1/2 teaspoon of salt, cooking wine, light soy sauce, and dark soy sauce and stir-fry until the ribs are coated with the sauce. Then pour in half a bowl of water, just enough to cover the ribs.

3. Bring to a boil over high heat, scoop off the foam on the surface with a small spoon, cover, and simmer over low heat for 30-40 minutes;

4. When the ribs are cooked until soft and there is still a little soup at the bottom of the pot, add the potato cubes, the remaining 1/2 teaspoon of salt and half a bowl of water;

5. Bring to a boil over high heat, then simmer over low heat for about 15 minutes, until the potatoes are soft and there is only enough soup left for rice. Add chicken stock.

Note:

1. As each family has different tastes, please increase or decrease the seasoning as appropriate;

2. Scoop off the foam on the surface of the soup in step 3 to avoid cloudy color of the dish;

3. Add water twice when cooking the ribs and potatoes, to ensure that the ribs are soft and the potatoes are just right;

4. Choose potatoes with yellow cores, which will soften easily. You can control the cooking time according to the condition of the potatoes.

5. If you like thick soup, or there is too much soup, you can add a little water starch to thicken it in the last step.