Many people prefer northeast food, so do you like a pot of northeast stew? This kind of delicious food always makes the food can't bear to refuse, so a pot of stew with northeast characteristics should be collected as soon as possible!
Accessories: green onion, star anise, Chinese prickly ash, bean paste (it's best to use northeast sauce, I didn't use this instead), ginger, salt
Method:
1. Blanch the spareribs and wash them;
2. Cut the carrot into small pieces, remove the tendons and break the beans into small pieces, and cut the corn into small pieces for standby;
3. Scallion section, ginger slice, Chinese prickly ash, star anise, bean paste reserve;
4. Heat up the oil in the pan, stir fry the onion, ginger, pepper and star anise until fragrant, then add the ribs and stir fry until the oil comes out;
5. Dilute the bean paste with water, pour it into the pot and stir fry evenly;
6. Add a proper amount of soup (but also water) without spareribs. Bring to a boil over high heat for 40 minutes;
7. Put the corn, beans and carrots into the pot, bring to a boil over high heat, then turn to low heat for 15 minutes;
8. Put the color pepper and salt (try the salt, because the sauce itself is very salty) into the stir fry, cut off the color pepper and turn off the fire.