Northeastern-style "One Pot Stew" is very famous! This is my simplified, home-style version. The green beans were a bit too tender; ideally, use string beans. The corn is glutinous corn from my own garden, and the potatoes are also from my own garden. All the vegetables are homegrown, pesticide-free and fertilizer-free!!! Make sure the green beans are cooked through!!!
Materials
Simple and straightforward recipe for green beans, corn, and pork ribs: a simple, one-pot country-style dish.
Prepare scallions, ginger, garlic, and spices.
Slice the pork belly and cut the ribs into sections.
Cut potatoes into thick chunks, either rolling cuts or smaller pieces; cut corn into smaller pieces.
The strings have been removed from the kidney beans.
Heat the oil, add the pork belly, and cook until golden brown on both sides. The oil I used wasn't much; it was mostly rendered fat from the meat.
Add pork ribs until golden brown on both sides
Add light soy sauce and stir-fry with ginger for a few seconds (this meat and ribs can be cooked like braised pork, which is another way to cook it).
Add plenty of water. Once the ribs are cooked, use this broth to stew kidney beans. Add scallions and star anise.
Add rock sugar, and another spoonful of white sugar, and stew the pork ribs until tender.
In a separate pan, add the green beans to a cold pan and sauté over low heat.
All the kidney beans turned a vibrant green; turn off the heat.
The pork ribs were tender.
Add kidney beans
Mix well and simmer until the green beans are fully cooked.
Remove the star anise and ginger slices, add salt, thirteen-spice powder, and chicken bouillon, and mix well.
Add potatoes and corn, simmer until the corn is cooked.
Reduce the sauce until thickened, stir well, turn off the heat, add garlic and stir again.
It's done cooking! Green beans are too tender and easily break; using string beans is the best choice.
