We only need to prepare ribs, long beans, onions, ginger, star anise, rice wine, soy sauce and old rock sugar in advance. Buy bright-colored or pink ribs, and gently press them before buying, so that the meat can bounce back quickly. I use northern beans to make long beans. If you don't have it, you will change it into southern long beans or southern green beans, which are just as delicious. Don't buy long beans that are too old. After buying all the food, I began to cook.
Process 1: Clean the ribs in water for the first time, then take them out and soak them in clear water for about 1 hour. Take them out as soon as the time comes, wash them once, put them in a pot, add a proper amount of water, rice wine and ginger slices, and then start soaking them in water. After 2-3 minutes, you can light them together and take them out of the water.
Process 2: Take out the long bean, first tear off its tendons, then clean the long bean, put it on the chopping board, and then cut the long bean into oblique blocks or sections for later use. There are some carrots left at home, so I clean them up, cut off the roots, and then cut them into oblique slices and put them aside. Finally, cut the shallots into strips and cut the ginger into pieces for later use.
Step 3: put oil in the bottom of the pan and cool it, add shallots, ginger and star anise, stir-fry until fragrant, then pour in ribs, stir-fry until fragrant, then pour in 1 teaspoon yellow wine, 1 teaspoon soy sauce, 1 teaspoon soy sauce and some old rock sugar, then continue to stir-fry, stir-fry until the color changes, and then pour in appropriate amount of boiling water and stew over low heat.