Material preparation: ribs 1 kg, snap beans 1 kg, corn cob 1 piece, 2 potatoes, appropriate amount of pumpkin, appropriate amount of oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic and pepper/kloc-piece.

1, beans generally use beans which are a specialty of Northeast China. Peel potatoes, wash them, and cut them into hob blocks. Cut off the hard skin of the pumpkin, dig out the pulp, and then cut them into pieces. Cut the corn cob into pieces.

2. Add water into the pot, blanch the ribs with cold water. After the water boils, skim off the floating foam, cook for 3 to 4 minutes, and boil the bloody foam of the ribs, so that the ribs are not fishy. Take out the ribs, rinse them in clean water, and drain the water for later use.

3. Add oil to the pot and heat it. Add sugar and stir-fry the sugar color. Melt the sugar with a small fire and stir-fry it with a spoon. With the increase of temperature, the sugar slowly dissolved, and the concentration of sugar solution became higher and higher, and the caramelization reaction began, with yellow bubbles rising and disappearing rapidly. At this time, the sugar color belonged to tender sugar color, and it bubbled and became brown after continuous heating.

4. Immediately stir-fry the ribs, stir-fry the ribs and color them, then add the onion, ginger, pepper, aniseed and stir-fry. Pour in cooking wine and soy sauce, stir-fry well together.

5, pour hot water, the amount of water should not exceed the ribs, the fire is boiled, turn to low heat for half an hour, and stew the ribs.

6, another pot, add oil to heat, add beans, potatoes, melons, corn segments, stir fry together for a few minutes.

7. Pour the cooked ribs and soup into the fried vegetable pot together, add salt, boil over high fire, and turn to medium heat for stew 15 minutes.