Required materials: spareribs 1 kg, snap beans 1 kg, corn cob 1 piece, potatoes 1-2 pieces, pumpkin, oil and salt, onion 1 piece, ginger 1 piece, garlic.

Practice steps:

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 and cook for 3-4 minutes, so that the ribs are not fishy when eaten. Take out the ribs, rinse them in clear water and drain the water for later use.

3. Add oil to the pot, heat it, add white sugar and stir-fry the sugar color, melt the white sugar with a small fire, and stir-fry 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. Stir-fry the ribs immediately, stir-fry the ribs and color them, then add the onion, ginger, pepper, aniseed and stir-fry until fragrant. Pour in cooking wine and soy sauce, stir-fry well together.

5. pour in hot water, the amount of water should not exceed the ribs, boil over high fire, turn to low heat for half an hour, and stew the ribs until cooked.

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

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

8. After the time is up, change the fire to collect the juice, heat it until there is a little soup left, and sprinkle with minced garlic. Stir-fry evenly, turn off the fire and serve out. A pot of nutritious and delicious stew is ready.