Great Harvest

Overview

A special dish of the Northeastern people, the glutinous corn stewed in this way soaks the meat and makes it even more sweet.

Spare spine.
Cut the sweet corn into small pieces.
Blanch the backbone in a pot under cold water and add onion, ginger, garlic and cooking wine to remove the foam.
Wash frequently and set aside.
Cut the accessories.
All ingredients are ready.
Add rock sugar to the pot and stir-fry until the color becomes brown, then add pepper, onion, ginger, garlic and red pepper and stir-fry until fragrant.
Then add the backbone and fry on both sides until slightly brown.
Pan-fried spine.
Then fry the corn in oil to make the stewed corn delicious.
Then add an appropriate amount of water to the pot and bring to a boil over high heat. Add cooking wine, five-spice powder, bay leaves, and chicken essence to taste.
Simmer over low heat for 2 hours. I like to stew the bones like this. The meat of the bones stewed over low heat is soft, waxy and sweet.
Collect the juice and take out the pot. Now you can eat meat in a big pot.
Please taste it.
I especially like the corn in it.
Finished product.