Boil the ribs and chicken with water, foam, bleeding, note: cool underwater pot
Put all the ingredients in a small pot and add water to the water and open it on the side. Note: The water used must wait for the ribs and chicken.
Hot pot pour oil, wait for the oil to change to 6 or 70%, change the medium heat and add rock sugar, slowly stir the rock sugar with the vegetable shovel
At this time, the sugar melted and turned yellow. Immediately, the ribs and chicken were poured into the color. Note that in order to prevent hot oil from collapsing on the skin, it is recommended to cover the pot with the lid while the meat is being placed, thus avoiding burns.
After the meat is colored, change it to a large fire and stir fry a few times. At this time, pour the pot of seasoning water that has just been boiled together with the seasoning in the pot into the wok, cover the lid, and simmer for five minutes after the water is opened. Simmer for medium and small fires
When the meat 6 is ripe, add the tea tree mushroom, and change it from a small fire to a big fire. If it is opened, change it to a small fire and simmer for five minutes. If you think that the water is not enough, you can consider adding some water. Remember to heat the water if you need to add water. Don't add cold water. If you add cold water, it will keep the meat tight and you will not rot.
Add tea tree mushroom stew for five minutes and then add the potatoes. After the fire is boiled, change to a small fire and slowly stew. Finally, decide the time according to your favorite taste. I like to eat some potato, so I will cook for a long time. Twenty minutes (small fire) will be fine. Finally, when the dish is about to be out of the pan, let the salt season, according to the individual taste, it is recommended to put less, taste it, not enough, then it will be trouble!