add star anise, cinnamon and fragrant leaves to the pan, then add beans. When the beans are slightly tiger-skin-like, add potatoes and stir-fry for one minute, add a proper amount of northeast soy sauce and stir-fry evenly. Pour the ribs into the pot and stir fry for a while. This process is the process of adding oil to the meat to enhance its flavor, so it must not be omitted. The purpose of hanging oil is to lock the moisture in the meat itself, and repeatedly stir-frying in the pot with fragrant aroma can not only stimulate the fragrance of ribs, such as soy sauce, soy sauce, dried pepper, pepper, star anise, onion, ginger and garlic, thirteen spices, yellow wine, chicken essence, salt, sugar and edible oil. Spices can also be adjusted according to their own preferences, such as: fragrant leaves, cardamom, cloves and so on.

materials such as fennel, fennel seeds and perilla seeds need to be used, and you can refer to the following recommended practices for specific production methods, so that you can finish it yourself. It is best for us to prepare a slaughtered domestic chicken first, cut it into pieces, clean it with clear water, and prepare some seasonings, such as onion festival, ginger slice, star anise, pepper, fragrant leaves and dried Chili festival.

Pot-stewed, which is simmered slowly in a large pot with a special wooden cover. The stronger the stew, the more delicious it will be, and it will be served with tortillas with the characteristics of farmers in Northeast China, as well as sauced stew. Later, the "pot-stewed" in Northeast China became a unique dish in Northeast China. Add ribs, potatoes, dried peppers and dried moss in turn, stir-fry well, add appropriate amount of water, cover and stew for 2 minutes, add shredded green pepper, sprinkle with chopped green onion, and the home-cooked stewed ribs with good color and flavor will be ready.

So there is the catering business model of pot-stewed. The main dishes in pot-stewed are goose, chicken, fish, steak and pork. Pot stew is the most regional delicacy in Northeast China. It was born in the countryside, and now it has taken root in the bustling metropolis and is deeply loved by the city people. Enjoy the hot food with rolling thick soup. Among the pot stews, there are famous ones such as "goose in pot", "chicken in pot" and "hearth fish", which are different from the traditional rural hearth.