Northeast Great Harvest
1.
Prepare the ingredients, peel and wash potatoes, peel and wash carrots. Corn is cooked corn in the refrigerator due to freezing damage.
2.
Soak the pork ribs in cold water, add the cold water to the pot, add the green onion and ginger, and then remove the cold water to control the moisture (the meat is firm after the cold water is too cold).
3.
Add the right amount of oil to the wok, saute all the seasonings, add the ribs and stir fry, sprinkle some cooking wine, and add the right amount of chili sauce and stir fry.
4.
Add appropriate amount of water. Old soup is better. Sprinkle some green onion and ginger. Bring to a boil over high heat and simmer on medium heat for about 10 minutes.
5.
Cut potatoes into pieces with a hob, carrots into pieces with a hob, and cut corn into sections for later use.
6.
The ribs are basically simmered. Add corn, potato cubes, carrot cubes and beans. Continue to simmer for about 5-8 minutes.
7.
Add the right amount of salt and light soy sauce to taste according to your favorite taste. Add less. The chili sauce itself has saltiness.
8.
Put it out of the pot and serve it on a plate, because the chili sauce is added, it has a slightly spicy taste and is especially good for rice.
Tips:
If it is fresh corn, it needs to be stewed together with the ribs. When the ribs and corn are cooked, add potatoes, beans, carrots and other easy-to-cook vegetables, so that the stewed vegetables are just right.
