The potato is best known for its carbohydrate content in the form of starch (approximately 26 grams in a medium potato). A small portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and reaches the large intestine essentially intact. It has similar physiological effects and health benefits as fiber.
Simmered Potatoes with Spare Ribs
Adjust amounts to suit your taste.
- Spare ribs
- Medium potatoes
- Rock sugar
- Green onion
- Star anise
- Dried chili
- Light soy sauce and dark soy sauce
- Several bay leaves
- Rinse spare ribs, soak in wine and water; rinse again after blood scum has come out, and dry with paper towels. Wash potatoes and peel.
- Heat a pot with some oil, fry the ribs till both sides are golden, take out, and put aside.
- Use the remaining oil to fry the green onions, ginger, and garlic; add dried chili, star anise, bay leaves, cinnamon, and rock sugar. Mix well and add the fried ribs and peeled potatoes.
- Add wine, light soy sauce, and dark soy sauce, mix well and add hot water; scoop away scum, simmer on medium heat.
- Add salt, keep simmering on low heat till meat and potatoes are soft, and the juice dries up considerably.