Braised Ribs with Potatoes

Sichuan-style baby back ribs with potatoes. Although noodles are a staple of northern China, Sichuan style noodles and Chongqing noodles also enjoy national popularity. Unlike the northern provinces, people pay more attention to creating soft homemade noodles. Then the noodles are often served with some fry or salad.

INGREDIENTS

800 g of rib

2 pieces of ginger

4 spring onions, divide

2 tbsp. vegetable oil

2 tbsp. Doubanjiang

1 teaspoon. douchi, fermented black beans

10 pieces of ginger

1 teaspoon. minced garlic

1 teaspoon. Salty soy

1 teaspoon. Chinese cooking wine, Shaoxing wine

1 teaspoon rock sugar

2 star anise

Noodles

2 to three servings of noodles

salt and pepper

INSTRUCTIONS

1.Place the ribs during a deep saucepan with enough water to hide them. Add the green onions. bring back a boil and cook for 1 to 2 minutes. Remove and wash with warm water. Drain and put aside .

2.Prepare a saucepan, add about 2 tablespoons of oil and fry over low heat until the oil boils,this is often a really important step in removing the raw taste of doubt.

3.Add ginger, garlic and fermented black beans.

4.Add ribs and let represent a short time until golden brown. Add the soy , cooking wine, sugar, star anise and spring onions and sauté for an additional 1 to 2 minutes.

5.Pour enough warm water and add the tiny potatoes. Cover the lid and let it simmer for 20 minutes until the potatoes are soft. Open and continue cooking for 10 minutes until the sauce reduces to 1/3 again.

6.Cook the noodles consistent with the instructions. Add about 1/2 cup of water for cooking the noodles and a pinch of salt and pepper to every serving bowl. Move the noodles.

7.Collect the ribs that are boiled with juice.