2. Wash the ribs and cut them into small pieces. Peel potatoes, wash and cut into pieces. After the beans are pinched at the head and tail, they are cleaned.
3. Pour cold water into the pot, then put the ribs into the pot and blanch them in medium heat. After the water is boiled, the blood will be continuously skimmed, and the ribs will be removed after discoloration.
4. Don't pour out the soup after blanching the ribs, and pour it into the basin for later use.
5. Heat the wok on medium heat and pour in more soybean oil (much more than usual, so that the wok can be more shiny, depending on the amount of food, I use a small bowl). Fried meat. When the meat is golden brown, take out the oil shuttle (if you can add the meat oil directly, you don't need to fry the meat).
6. When the oil is cooled to low temperature, turn to low heat and add onion petals, garlic slices and ginger slices, then add aniseed, cinnamon and pepper, and stir constantly. Finally, add fragrant leaves and dried peppers, stir-fry until fragrant. Be careful not to fry all the spices. If the seasoning is fried, the pot-stewed vegetables will not work.
7. Add a tablespoon of sugar and melt. Pour the cooked ribs into the pot and add a tablespoon of soy sauce. Stir-fry until the ribs are golden on the surface and have a meat flavor.
8. Change the fire and add the soup of the ribs cooked before. The soup should not exceed half of the ingredients (if the soup is not enough, you can add a proper amount of hot water), and then add the seasoning sauce and a spoonful of powder prepared before.
9. Close the lid and bring it to a boil. Turn to medium heat and continue to simmer.
10. Note that the soup is half less than before. When the ribs are cooked, add potatoes and beans.
1 1. Add a little salt, then cover and stew, turn it over every once in a while to prevent sticking to the bottom. If you feel that there is little water, you can add a certain amount of hot water. Note that it must be hot water, not cold water.
12. Open the lid and collect the soup. Don't put away all the soup in the pot. Save some soup. You can taste its salty taste. If you feel weak, add a little salt.
13. When the soup is almost collected, sprinkle with chopped green onion, minced garlic and minced coriander.
14. Turn the ribs again and the braised ribs will be ready.
15. The stainless steel pot is placed under the iron pot, and the stewed ribs prepared on the end of the iron pot can better reflect the flavor and characteristics of this northeast dish.