Harvest
1.
Prepare the ingredients: For tender corn, sticky and waxy tender corn is the best choice. For Japanese squash, you must choose very soft and waxy noodles. For carob, you should choose oily beans from the northeast.
2.
Soak the pork ribs in cold water and rinse off the bleeding water. Boil the cold water in the pot and remove the cold water. Tender corn can choose to belong to corn or raw tender corn, cut into sections.
3.
Prepare seasonings, slice the green onion and ginger into sections, and prepare all kinds of seasonings.
4.
Wash the Japanese gourd, remove the seeds and flesh and cut into pieces, peel the potatoes and carrots, wash and cut into hob pieces, wash the beans, blanch them in water, and remove the cold water to control the moisture.
5.
Add the right amount of oil to the wok, saute the scallions, ginger and various seasonings.
6.
Add ribs and stir fry, add cooking wine, soy sauce and stir fry evenly.
7.
Add appropriate amount of water, add corn segments, bring to a boil over high heat, and simmer over medium heat for about 20 minutes. If it’s cooked corn, you don’t need to cook the ribs when you stew it, just cook it with potatoes and Japanese squash.
8.
The pork ribs and tender corn are basically simmered, add all the remaining ingredients, bring to a boil over high heat, and simmer on medium heat for about 6-10 minutes.
9.
Collect the juice over high heat, add appropriate amount of salt, light soy sauce, and sugar to taste, and serve.
Tips:
1. The pork ribs are blanched in a pot under cold water, and the meat is firmer and tastes good.
2. The corn and ribs are stewed together. The ribs have the fragrance of corn and the corn has the fragrance of ribs. They blend with each other and taste delicious.
