Ingredients: ribs, one person, corn, half a potato, half a carrot, half a mushroom, one tablespoon of old cooking wine, pepper, aniseed, chives and ginger slices.

How to make corn, potatoes and carrot ribs?

Add pepper, fennel and fragrant leaves to the water and blanch the ribs for about ten minutes. Skim off the floating end.

Chop vegetables when cooking ribs. Shred mushrooms, cut potatoes and carrots into small pieces, and cut corn into sections. Cut the ginger slices in the onion into larger pieces so that they can be picked out at last. Cut a little chopped green onion and sprinkle it on the ribs at last. I don't have shallots at home, so I'll use them. )

The ribs are cooked. Take them out. Don't pour the soup, let it out for later use.

Cool the oil and boil the rock sugar. When it turns brown, the ribs will be fried quickly. Then add cooking wine, onion and ginger slices and stir fry.

Pour in all the prepared ingredients and stir fry.

Finally, add the stew just served and simmer for 20 minutes on medium/low heat.

Out of the pot ~ At this time, the steamed rice before cooking is also steamed (add some oatmeal, delicious ~), eat!