Dry pot spareribs
Overview
I have always preferred dry pot, dry pot pork ribs, dry pot rabbit, and dry pot shrimp. . . Today I am going to make some dry pot pork ribs
Tags
Ingredients
Steps
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Blanch the pork ribs under cold water, then turn off the heat when the water boils
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After blanching the ribs, add a pot of hot water to the ribs. Add ginger, star anise, kaempferol and cooking wine at the same time. Simmer over low heat for 20 minutes and half an hour. The water should be kept boiling.
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After the ribs are cooked, add soy sauce for coloring. I put less soy sauce. Put the ginger, star anise, and kaempferol in the pot separately, and then fry them together when frying.
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Cut the potatoes into strips and slice the lotus roots, and set aside. Potatoes and lotus roots themselves have starch, so they don’t need to be coated in starch. You can also coat the potatoes with less starch.
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Slice the ginger and garlic, cut off the dried chilies, and put them aside if you have any peppercorns. I don’t have any peppercorns, so I put the peppercorns
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Pour oil into the pot. After the oil is hot, put the ribs into the pot and fry until the ribs change color but the color is not too dark. Remove the oil from the pot and leave the oil in the pot
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Fry the potatoes until they are as crispy as French fries and it is ready to serve
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Fried potatoes, plate and set aside
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Deep-fry the lotus root as well, and fry all the vegetables you want to add first except the leafy vegetables
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Leave a little oil in the pot. The ribs, potatoes, and lotus roots themselves carry a lot of oil, so there is less oil in the pot and the food will not be too oily or greasy. Add ginger, garlic and bean paste and stir-fry until fragrant.
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Add dried chili peppers, stir-fry, and add the ribs. The ribs are already cooked, so you don’t need to fry them for too long
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Add fried potatoes and lotus roots, stir-fry together, and finally add salt, monosodium glutamate, peppercorns, cumin powder (optional if you prefer), sugar, and cook
