Northeast Stew

Name: Northeast Stew
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g pork ribs; 2 pcs corn; 1 piece carrot; 1 piece potato; 1/2 pumpkin; Some oil; Some salt; Some Pepper aniseed; Some Green onion ginger; Some Cinnamon; Some Bay leaf; Some Tsaoko; Some Cooking Wine; Some Soy sauce; Some Very Fresh Soy Sauce

by Weilan Weibo

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

In the cold winter, use the beautiful Kangshu ceramic casserole to make a mess of big stew. This is the famous dish of the Northeast stew-chaos stew.
Put all the ingredients you like in a casserole, boil on high heat, simmer slowly, the more you simmer, the more fragrant you are, saving effort and trouble, the soup is steaming, and the heat preservation time is long. The whole family gathers together and puts it carelessly. The whole pot is eaten up, which is warm, affordable and healthier.
Kangshu ceramic casserole is a good helper for the home. The casserole is cooked evenly. No matter whether it is porridge, soup or stew, no nutrition will be lost. The original flavor, mellow aroma, nourishing health, suitable for all ages, ideal cooking tool at home , Kangshu ceramic casserole is 3 times more durable than ordinary casserole!

Northeast Stew

1. Prepare ingredients

2. Soak pork ribs in cold water with bleeding water, blanch in a pot under cold water, take out the cold water and wash

3. Wash pumpkin, remove the flesh and cut into pieces, peel carrots and potatoes, wash and cut into hob blocks, wash corn, cut into sections, shredded green onion and ginger

4. Add the right amount of oil to the casserole, saute all the seasonings, add green onion and ginger to fry it

5. Add ribs, cooking wine, soy sauce and stir fry

6. Add appropriate amount of water, add barley rice to a boil over high heat, simmer for 15 to 20 minutes on low heat until the ribs are almost cooked

7. Add pumpkin, carrots and potatoes and simmer for about 10 minutes until cooked

8. Add salt and very fresh soy sauce to taste

9. Out of the pot.

Tips:
1. After the ribs are blanched, the meat is firm and firm.
2. Randomly stew the ingredients at will, put whatever you like.
3. The cooking time of the casserole should not be too long.
4. Clean the casserole in time after use to avoid prolonged soaking in water.