1. Wash the beans and break into pieces, and cut potatoes and carrots into pieces.
2. Put ginger slices in a pot in cold water, pour in cooking wine to remove fishy, boil bleeding foam and impurities, blanch the big bones with cold water several times to wash away the foam and impurities.
3. Move the big pig bones into the pressure cooker, add appropriate amount of water to press, remove the pressed big bones for later use, do not waste the soup in the pressure cooker, save it for later use.
4. Put oil in the pan, add star anise, cinnamon and fry until fragrant.
5. Pour the beans and big bones and stir fry.
6. Then add light soy sauce, soy sauce, dark soy sauce to taste and color.
7. Pour the big bone soup in a pressure cooker with no ingredients.
8. Add some salt and bring to a boil over high heat.
9. Turn to low heat, cover and simmer for about ten minutes.
10. Then pour in the potatoes and carrots, and continue to cover and simmer over low heat.
11. Stew until the beans are soft and rotten, and the potatoes can be easily pierced through with chopsticks. Collect the juice over high heat, and then pat a few cloves of garlic to increase the flavor.
12. There are meat and vegetables in one pot, and the nutritious and delicious carob stew is completed.
Tips:After blanching the big bones of the pig, it is cleaner and easier to rinse with water; do not pour the bone broth in the pressure cooker, use it for stewing later; the cooking time is controlled by the soul of your own fire stove, and when the potatoes can be easily penetrated, it is almost the same; no pressure cooker Yes, the pork bones should be simmered on low heat for at least 1-2 hours.
