Corn spine stewed with kidney beans

Overview

The braised backbone left two pieces that were originally intended to be stewed in yam soup. Someone said that the stew soup was too bland, so they made it similar to braised kidney beans.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• clear water
• corn
• edible oil
• light soy sauce
• star anise
• white sugar
• zanthoxylum bungeanum
• ginger
• kidney beans
• salt
• spine

Ingredients

Steps

1. 1 Pick and wash the kidney beans and peel the corn.

   

2. 2 Break the beans into sections and cut the corn into sections.

   

3. 3 Heat the pan with cold oil, add peppercorns, star anise and ginger to the hot oil, add the backbone and stir-fry.

   

4. 4 Add sugar and stir-fry until sugar dissolves.

   

5. 5 Add water and salt.

   

6. 6 Release the light soy sauce.

   

7. 7 Put in the corn.

   

8. 8 Simmer over medium heat for 30 minutes.

   

9. 9 Add beans.

   

10. 10 Fry evenly.

    

11. 11 Simmer over medium heat until the soup dries up.

    

12. 12 Add MSG and stir-fry evenly.

    

13. 13 Finished product.