Bold and unconstrained Northeast Stew

I once searched the Internet for the practice of "Big Harvest", but basically they are the version of dipped in pickles. I am an authentic Northeastern and my favorite Northeast stew. I used to order this stew version of Big Harvest when I went to restaurants. Now, I can't find a restaurant in a foreign country that can cook this dish, so I can only do it myself. The results are not bad. Every time I simmer a big pot, I can kill more than half of my husband and children. Let's share our practices with you now.

Recipe Recommendations

pork ribs appropriate amount
carrots appropriate amount
potatoes appropriate amount
corn appropriate amount
beans appropriate amount
pumpkin appropriate amount
soy sauce appropriate amount
salt appropriate amount
sugar appropriate amount
pepper appropriate amount
aniseed appropriate amount
cinnamon appropriate amount
onion appropriate amount
Jiang appropriate amount
garlic appropriate amount

original
stewed
an hour
ordinary

Steps for Bold and unconstrained Northeast Stew

Put the ribs in hot water and cook them to remove the fishy smell. Cut carrot corn into sections, cut potatoes and pumpkin into slices, and remove both ends of beans. (I was lazy and bought a cut pumpkin.)

Put the oil in the pan, heat the oil, add the cooked pork ribs and stir-fry, add the soy sauce and sugar, see the ribs color, add the soup until they are almost over. Put the remaining ingredients into the seasoning belt and place them in the pan together.

After boiling, simmer over low heat for more than half an hour. Seeing that the ribs are beginning to lose the bones a little, add other ingredients other than pumpkin and stew together. Wait until the potatoes start to soften, add the pumpkin and salt, not turning too often, because the pumpkin crumbles easily. Wait until the pumpkin is soft, add the chicken essence and serve.