1. Ingredients: kidney beans, potatoes, ribs. Pinch the kidney beans and remove the tendons and break the large sections, cut the potatoes into pieces, and soak the ribs in cold water to remove the blood.
2. Put kidney beans, ginger and star anise in a hot pan with cold oil. Stir fry, stir fry.
3. Part of the kidney beans turn emerald green, put the ribs and salt in, and then stir fry.
4. When all the kidney beans are fried to emerald green, you can put two spoons of Dongbei miso. (There is no Tohoku soybean paste with bean paste)
5. Stir-fry the miso and put the potatoes in evenly. (When frying the soybean paste, light up the fire so as not to burn the pot)
6. Add the soup, level with the ingredients, and add a little sugar. After the soup is boiled, simmer on medium heat for 20-30 minutes. (Taste the taste of the soup, and add salt to it)
7. The broth is thick, the kidney beans turn yellow, and the ribs are well cooked. Turn off the heat and put a little MSG.
8. Load up! Let's have dinner!
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