This is a dish where western food and Cantonese food collide


300g spare ribs
200g potatoes
20G onion
30g Flammulina velutipes
10g carrot
1 star anise
10g cinnamon
3 g salt
5g chicken essence
10g soy sauce
15g seafood sauce
5 ml meijixian
20G sugar
5g butter
A little starch
10g ginger and garlic


Step 1
Wash the ingredients, remove the head of Flammulina velutipes, chop the ginger and garlic, shred the onion, cut the carrot into diamond shaped slices, cut the potato into pieces, rinse the star anise and cinnamon slightly to remove the dust

Step 2
Heat the pan, add oil, color the potatoes and ribs, add a little butter and fry for 3 minutes

Step 3
In another pot, heat the pot to add oil, add chopped ginger and garlic, saute until fragrant, then add onion, soften onion, add fried potato and spareribs, turn the pot over a little, then add sauce, wait for potato and spareribs to add all sauce

Step 4
Add 2 / 3 boiling water to all seasoning juice of potato and spareribs. Heat over medium heat until the juice is dry.

Step 5
Another pot, Flammulina velutipes fly over the water pad under the plate, into the cooked ribs and potatoes can be.