1. Wash the pork chops in blanching water, and rinse off the foam several times in cold water for later use.
2. Wash pumpkin, potatoes, and corn and cut into pieces for later use.
3. Prepare the seasoning.
4. Put an appropriate amount of peanut oil in the pot, put 1 spoon of sugar, aniseed, cinnamon and fry until fragrant.
5. Add pork chops and fry until colored.
6. Add green onion, ginger, soy sauce, and bay leaves and continue to fry.
7. Other ingredients can be added when the meat is shiny.
8. Add potatoes, corn, pumpkin, and some water. A moderate amount of salt. Simmer for 1 hour, and wait until the soup thickens.
9. A bumper harvest of Northeastern cuisine is ready!
Tips:1. After blanching the pork chops, be sure to pass cold water several times to wash off the foam that sticks to the meat.
2. Pork chops are blanched by adding appropriate amount of cooking wine to achieve the effect of removing fishy.
3. First adjust the mouth, taste the saltiness, mix well, add potatoes and corn, and finally put pumpkin on. In order to maintain the shape, it will not become pumpkin puree.
