Northeast Stew
1.
Prepare the ingredients, remove the two ends of the beans and wash them. The potatoes are peeled and washed. The tender corn is best cooked with tender corn, because potatoes and beans are very cooked, and raw corn needs to be cooked for a long time. Wash the chili, the chili is very spicy, I only use half of it.
2.
Cut the pork into thin slices, then marinate in soy sauce and cooking wine for 10 minutes. You can also add a little starch to make the meat more tender after marinating.
3.
Cut tender corn into sections, cut potatoes into pieces with a hob, cut peppers into pieces, peel off onions, wash and chop finely.
4.
Add appropriate amount of oil to the wok, saute the five-spice powder and chopped green onion, add the marinated pork and stir-fry until the fat is out of oil.
5.
Add the beans, potatoes and corn and stir fry.
6.
Add an appropriate amount of water to a boil over high heat, do not add too much, the beans do not eat water, and simmer for 4 to 6 minutes on medium and low heat.
7.
Open the lid, add the chili, and continue to simmer for 1 to 2 minutes.
8.
Turn off the heat, add salt and soy sauce to taste.
9.
Take out the pan and serve.
Tips:
1. The Northeast is a big harvest. The ingredients are not strictly required. Meat can be vegetarian. Usually ribs, beans, corn and potatoes are the main ingredients. One or two more ingredients are also okay. Removing the ribs is a vegetarian stew.
2. The corn can be raw corn or cooked corn. If raw tender corn is used, add more water in an appropriate amount, and the stewing time will be relatively longer. The corn is better if it is stewed;
3. People in the Northeast like to stew with sauce. If there is no sauce, use salt and light soy sauce to taste.
