Shuto's original recipe "Tudou-yan Paigu (Pork Spare Ribs and Potato Braised)"

Materials

・Bone-in pork spare ribs: 500 to 600g

・Potatoes...3 pieces ( 350 to 400g)

・Scallions...1 to 2

・Stir-frying oil…2 tablespoons

[Condiments]: White onion...5cm

Garlic…2 cloves

Ginger...1 piece

Star anise...2 pieces

[Seasoning]: Soy sauce... appropriate amount (1 and 1/2 tablespoons - to taste)

Salt…a pinch

Sugar… 1/2 teaspoon

Shaoxing wine…2 tablespoons

Procedure

1) Prepare the ingredients

- Put plenty of water and pork ribs in a wok and place over high heat. Once boiling, reduce heat to medium and skim off the scum.

After boiling for about 3 minutes, drain in a colander and rinse off the scum under running water.

Peel the potatoes, cut them into large chunks and soak them in water.

- Cut the green onion into small pieces, slice the white onion diagonally into thin slices, and lightly crush the garlic and ginger with the flat side of a knife.

・Combine all the seasonings and mix well.

2) Simmer

- Heat the wok over high heat and mix well with the frying oil, then add the condiments to bring out the aroma.

Add the pork ribs and stir fry, then add the seasonings, pour in enough hot water to cover, and cover.

Once boiling, reduce heat to medium low and simmer for 30 minutes, then add the potatoes and simmer for a further 15 minutes.

3) Finishing

Remove the lid and turn the heat to high, stirring occasionally to evaporate the liquid, then sprinkle on some green onions.

Warm advice

・Finally, cook over high heat to thoroughly remove all water.

The image of the finished dish is one of thick soup that clings to the pork ribs.