Northeastern one-pot stew
Overview
A very typical Northeastern stew. It comes with both ribs and vegetables in one pot, which is very delicious. This dish is very atmospheric. The method is also very simple.
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Ingredients
Steps
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First we peel and cut the potatoes and cut the corn into sections. The cabbage gangzi is the part of the cabbage stem that is not the cabbage leaf. Tear into pieces with your hands and wash thoroughly.
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We soak the ribs in bleeding water first. Then clear water. Put cold water in a pot, boil the water for five minutes, and blanch the ribs. Remove the pork ribs from the water, then add potatoes and corn and cook until cooked.
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Add the cabbage, blanch it briefly in water and set aside.
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Put oil in the pot and when it is 70% hot, add the ribs. Add onion, ginger and garlic and stir-fry.
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Fry the ribs until golden brown on both sides. Put Huadiao wine. Add a packet of cooking ingredients. Personally, I prefer Fengfenju. There are also cooking ingredients from good people.
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Pour in enough water to cover the ribs. Pour in the corn, this cornfield needs to be put into the pot first. Turn on high heat, boil water, add light soy sauce, dark soy sauce and a little sugar. Simmer over medium heat for an hour.
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Turn on high heat to collect the juice, add potatoes and cabbage, add oyster sauce to enhance the flavor, and then add chicken essence. Drizzle a little oil.
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It’s especially delicious when sprinkled with florets!
