Beans can be added to the braised pork ribs

Classic Northeastern dish—pork ribs stewed with beans

Ingredients

Pork ribs, beans, green onion, ginger and garlic ( cut into sections), 2 tablespoons soybean oil, 2 tablespoons cooking wine, 3 tablespoons sugar, 2 tablespoons soy sauce, 1 peppercorn, 2 dried chilies, salt, appropriate amount of MSG

Method

1. Blanch the spareribs before stewing. Use cold water in the pot so that the blood foam can be easily discharged. (If it is hot water, the blood in the meat will easily solidify and cannot be drained out)

2. First, color the ribs. Pour an appropriate amount of oil into the pot, add 3 tablespoons of sugar, stir well until foaming, then you can pour in the ribs! Have the pot lid ready! Remove the ribs with one hand and hold the lid of the pot with the other, so that you will not be damaged and can also protect the clean walls of the kitchen.

3. After the ribs collapse for a while, add the onion, ginger, garlic, and pepper, stir-fry a few times, and add a little soy sauce (I used seafood soy sauce).

4. Add water, pour in the beans, add one or two dried chili peppers, appropriate amount of salt, and close the lid.

5. Boil the pot and add a little cooking wine to remove the meaty smell.

6. After adding the cooking wine, close the lid and simmer on low heat for 10 minutes. Taste for saltiness, then turn to high heat and simmer for 20 minutes.

7. Order an appropriate amount of MSG before serving. If you feel that the color is not burnt well at this time, you can order a little dark soy sauce.

Tips

When adding water, you can add more water. This will allow the beans to stew for a longer time and prevent the beans from being undercooked and causing food poisoning.