This dish is made by my husband. He is a native of Northeast China. Learn authentic northeast food with me


Proper amount (pork ribs)
1 potato
1 large handful of oil beans
5 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons and a half of salt
1 large grain
1 small scallion


Step 1
Boil the raw ribs in a pot with cold water, and then take out the blood powder. Take out the ribs for standby. Bring the pot to a low heat, put the oil into the pot and cook until it is 50% hot, add sugar and star anise, rotate in a circle in one direction, and fry until the sugar turns to open, as shown in the figure

Step 2
Add scallions and stir fry over low heat to bring out the flavor

Step 3
Stir fry the flavor in the pot, stir fry the spareribs over a low heat for a few times, add soy sauce and salt, stir fry for 1 minute to make the spareribs color well, then add a bowl of semi cold water, open the cover over a medium and low heat and let it stew slowly for 20 minutes. Turn the meat every 10 minutes in these 20 minutes. In order to prevent the paste pot, if you can't master the taste salty, you can taste the soup at this time, Add some water when it's salty and salt when it's light

Step 4
Put the ribs and beans on top of the ribs, cover and stew for more than 10 minutes to collect the juice

Step 5
Turn over the pot every 5 minutes. In order to make the beans and potatoes taste better, add a spoonful of chicken essence before coming out of the pot