Potroast with Brown Sauce

Ingredients

• Ribs
• Potatoes
• Ginger
• Scallions
• Cooking Wine
• White Sugar
• Dried Chilies
• Star Anise
• Sichuan Peppercorns
• Cassia Bark
• Light Soy Sauce
• Dark Soy Sauce
• Oyster Sauce
• Broad Bean Paste
• Salt
• Cooking Oil

Steps

1. ### Preparation: Ingredient Prep and Anti-Oxidation
2. **Processing the Potatoes:** Peel 300g of potatoes and cut them into irregular lumps (rock-cut style). **Immediately soak the cut potatoes in a basin of clean water** to isolate oxygen and prevent them from turning black, then set aside.
3. **Processing Ginger and Scallions:** Slice 30g of ginger completely into thin pieces (divide into two portions of 15g each). Process the 25g scallions: Tent one 15g portion into a knot, and mince the remaining 10g into fine garnish. Set aside.
4. ### Preparation: Sauce and Spice Station Setup
5. **Crimp the Seasoning Bowl (One-Click Call):** Take a small bowl, and in order, add 10ml Light Soy Sauce, 5ml Dark Soy Sauce, 5ml Oyster Sauce, and 5g Broad Bean Paste. Mix thoroughly and place it on the counter within easy reach.
6. **Crimp the Spice Plate (One-Click Call):** Take a small plate, place 5g dried chilies, 1g Star Anise (approx. 1-2 pieces), 1g Sichuan Peppercorns (approx. 10 grains), 1g Cassia Bark (a small piece), and the previously prepared 15g ginger slices. Set aside.
7. **Start the Async Water Cycle:** Press the electric kettle switch to start boiling 700ml of water. (Ensure the water is ready by the time the stir-fry is done).
8. ### Primary Processing: Blanch Ribs and Dehydrate
9. **Cold Water Blanching:** Place 750g ribs into cold water. Add 15g onion knot, 15g ginger slices, and 15ml cooking wine. Bring to a boil over high heat and maintain boiling for 2 minutes to push out internal blood scum.
10. **Hot Wash for Cold Defense:** Remove the ribs. **Must clean residual scum on the ribs surface with hot water**. (Meat will contract and harden if exposed to cold water).
11. **Absolute Dehydration (Anti-Explosion/Food Splash):** The washed ribs **must be dried completely with kitchen paper towels** to remove all surface moisture, then plated and placed beside the wok (to prevent violent oil splattering when the caramelized sugar is added).
12. ### Core Stir-Fry: Caramelization and Aromatics (High Concurrency Phase)
13. **Caramelize Sugar:** Heat the wok over medium heat with 20ml cooking oil. Pour 10g white sugar into the wok, stirring constantly over medium-low heat. Stir-fry until the sugar completely melts, bubbles, and turns a reddish-brown caramel color.
14. **Color and Pan-Fry:** Quickly add the fully dehydrated 750g ribs, turn to medium-high heat, and stir-fry. Pan-fry for approx. 2-3 minutes until ribs are slightly golden on both sides and evenly coated in caramel.
15. **One-Click Aroma:** Push a small clear space in the wok. **Pour the [Spice Plate] directly into the wok.** Let the hot oil at the bottom of the wok infuse aromatics for about 10 seconds to release the fat-soluble aroma of the spices.
16. **One-Click Seasoning:** Pour 10ml remaining cooking wine along the edge of the hot wok to release steam. Immediately **pour the [Seasoning Bowl] directly into the wok.** Stir-fry for about 30 seconds so the sauce completely coats the ribs and releases a rich savory aroma.
17. ### Stewing and Reduction: Glazing and Serving
18. **Water Add & Long Stew:** By now the electric kettle has boiled; add the 700ml boiling water directly (water level must cover the ribs). Bring to a boil over high heat, then cover the pot and simmer over low heat for 40 minutes.
19. **Add Potatoes:** After 40 minutes, open the lid, remove the soaked 300g potatoes, drain them, and slide them into the pot. Cover the pot again and continue simmering over low heat for 15-20 minutes until the potatoes are easily pierced with a fork.
20. **Season and Reduce Sauce:** Open the lid, add 3g salt (you can taste the sauce now and adjust slightly according to personal preference). Turn to high heat to stir-fry and reduce the sauce; this takes about 3-5 minutes. When the sauce becomes thick, evenly coating the ribs and potatoes, turn off the heat.
21. **Garnish and Serve:** Plate and serve, evenly scattering the pre-prepared 10g scallion garnish (UI decoration) over the surface.