"Home Cooking Notes" Stewed beans with pork ribs

Cooking Instructions

1. Preparation of ingredients. Wash the beans and pinch off the tendons at the head and tail, break the longer ones in half, mince the garlic, and slice the ginger. (The old soy sauce is not in the mirror because I forgot , although the salt is in the mirror, but because the saltiness is enough, I don't actually use it )

   

2. Blanch the pork ribs in a pot under cold water, and remove them after the water boils and there is no longer a large amount of blood foam precipitated. Take another pot, over medium heat, pour in a small amount of oil, add green onions, ginger and half of minced garlic, stir-fry until fragrant, then pour in the pork ribs and stir-fry until they change color.

   

3. Pour in the light soy sauce cooking wine, stir-fry evenly, pour water over the pork ribs, add star anise and sugar, turn to low heat after the water boils, and simmer for about 30 minutes. (After the water is boiled, you can taste the saltiness and fine-tune)

   

4. Before the ribs are stewed for about 10 minutes, wash the pot of blanching the pork ribs, boil another pot of water, put in the beans after the water boils, blanch, and blanch until the color of the beans becomes darker.

   

5. Pour the blanched beans into the pork ribs pot, stir-fry evenly, turn to medium-low heat and simmer, about 10 minutes until the beans are soft and cooked, pour in the remaining other half of the minced garlic, stir well, and simmer for 1-2 minutes. (If you feel that the soup is too much, you can sprinkle the minced garlic and then collect the juice on high heat)