Dry Pot Spare Ribs

Flavor: Medium Spicy; Cooking Method: Stir-fry; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps for Cooking Dry Pot Spare Ribs

Cut the spare ribs into small pieces and wash them.

Blanch the spare ribs in cold water, boil for 8-10 minutes.

While boiling the spare ribs, prepare the vegetables and seasonings.

Remove the blanched spare ribs and drain the water.

Heat oil in a pan, once the oil is hot, add the spare ribs, quickly stir-fry until golden brown on both sides, then remove and set aside.

Using the same oil, stir-fry the potatoes until 70% cooked, then remove and set aside.

Wash the pan, add new oil, heat it up, then add ginger, garlic, and Sichuan peppercorns, stir-fry until fragrant.

Add lotus root and carrot, stir-fry quickly.

Add bell pepper and green onion, stir-fry quickly.

Add the spare ribs back in, continue stir-frying.

Now add the dry pot seasoning, I used DeZhuang’s dry pot seasoning which is not very spicy and suitable for everyone.

Quickly stir-fry and adjust the spiciness by adding chili peppers according to your preference.

Add the previously stir-fried potato slices, stir-fry quickly.

To enhance the flavor of the spare ribs, add a small bowl of water at this point.

Add half a spoon of light soy sauce, approximately 13ml, simmer on low heat for a while.

When the liquid in the pan is almost dry, add onions.

According to taste, add a small spoon of chicken bouillon.

Stir-fry a few more times, let it simmer and thicken, then it’s ready to serve.

Spicy and flavorful, let’s dig in!