Potato, ribs and beans stewed

Overview

The stew is nutritious and non-greasy, making it perfect for summer. Potatoes and beans are very good at absorbing oil!

Raw material picture. Wash the ribs in warm water, wash the head and tail of the gluten-free beans, and peel the potatoes. Wash the shallots, ginger, garlic and star anise and set aside.
Heat oil in a pan and stir-fry scallions, white ginger and garlic slices.
Add the pork ribs and stir-fry until fragrant, add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce and stir-fry until evenly colored.
Add 1 cm of water-minced pork ribs, add scallions and star anise, bring to a boil over high heat and skim off the foam, then reduce to low heat and simmer for 40 minutes.
Add gluten-free bean segments and potato pieces, bring to a boil over high heat and continue to simmer over low heat.
When the soup is half reduced, add 1.5 tsp of salt and stir-fry evenly. Then reduce the soup over high heat. Stir-fry until the flavors are infused. Add 1 tsp of chicken essence to taste before serving. Stir evenly and serve.
It's a dish that tastes bland despite the meat, with the soft potatoes and beans drying out before the ribs.