A pot of fresh farm food

Soak the spareribs in water to remove blood in advance, wash and chop into small pieces.

Cut the green onion into sections, shred the ginger, slice the garlic, cut the green pepper into diagonal sections, and chop the bean paste into small pieces.

Put the ribs into a pot of cold water and bring to a boil (add a little ginger slices and 1 spoonful of cooking wine to the water) and skim off any floating residue and continue to cook for 30 minutes.

Cut mushrooms into cubes, bamboo shoots, carrots into hob pieces, and corn into small pieces.

Drain the cooked pork ribs and set aside. Reserve the pork rib soup for later use.

Pour oil into a hot pan, add star anise and stir-fry over low heat until fragrant.

Add tempeh and continue to stir-fry until fragrant.

Add bean paste and stir-fry until red oil comes out.

Add the pork ribs and stir-fry until browned, add onion, ginger and garlic and stir-fry until fragrant. Pour in the cooking wine, add light soy sauce and soy sauce and stir-fry evenly.

Add mushrooms, carrots and corn cubes and stir-fry evenly.

Pour into 1 small bowl of pork rib soup and simmer covered for about 10 minutes.

When the soup becomes reduced, add the green bamboo shoots and stir-fry evenly, and continue to simmer for about 2 minutes.

Add green pepper segments and stir-fry evenly.

Add a little salt and sugar and cook over high heat until the soup becomes less.

Remove from pan and plate.

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