Raw materials:
Pork ribs 500g chickpeas 100g celery 1 onion 1 carrot 1 garlic12 ginger, 3 fragrant leaves and 2 teaspoons of salt.
step
1, blanch the ribs in boiling water 1~2 minutes, then take them out and drain them, put them in a stew pot, pour enough water into the ribs, add ginger slices and fragrant leaves, boil them over medium heat, and then turn to low heat for stewing.
2. After stewing the ribs for about 40 minutes, remove the ginger slices and fragrant leaves, add the washed chickpeas, and simmer for about 30 minutes, or until the beans and ribs are soft.
3. After the ribs are stewed, remove the ribs and half the beans for use, and the soup and the remaining half of the beans are also for use.
4, onion cut into small pieces, garlic peeled and scattered, celery diced, carrot peeled and diced;
5. Pour a little oil into the wok, add garlic and onion and stir-fry until fragrant and soft.
6. Stir-fry celery and carrots in a pot, and then pour in the soup for cooking ribs. The chickpeas in the soup are still in the pot for later use. Cook them on medium heat for 10 minutes or until the vegetables are soft.
7. Take out the soft vegetables and put 1/3 into the ribs bowl.
8. Pour the remaining vegetables and soup into a mixing cup, add the remaining chickpeas in the soup pot and stir into a paste. You can also use a hand-held stirring rod to complete this step in the pot.
9. Pour the paste bean paste into the pot, add the reserved ribs, chickpeas and vegetables, boil over low heat, and season with salt.