# · TIĚ GUŌ DÙN ·
## Northeastern Iron Pot Stew — Ribs, Roots, and Cornbread on the Wall

> The cornbread goes on the inside of the pot, not beside it
> It steams from the bottom and browns from the heat of the broth
> By the time you lift the lid, the whole thing has cooked itself

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**Serves** 4–5 · **Active** 45 min · **Total** 1 hr 30 min

## Ingredients

**Main**
| Item | Amount |
|------|--------|
| Pork spare ribs, cut into 5 cm pieces | 800 g |
| Napa cabbage, large wedges | 400 g |
| Corn on the cob, cut into 4 cm sections | 2 ears |
| Small round potatoes (skin on) | 300 g |
| Dried glass noodles (粉条) | 80 g |
| Firm tofu, cut into thick slabs | 200 g |

**Aromatics & Sauce**
| Item | Amount |
|------|--------|
| Fermented soybean paste (大酱) | 3 tbsp |
| Ginger, thick slices | 5 slices |
| Garlic cloves, whole | 6 cloves |
| Star anise | 3 pieces |
| Green scallions, cut in thirds | 3 stalks |
| Neutral oil | 2 tbsp |
| Light soy sauce | 1 tbsp |
| Dark soy sauce | 0.5 tbsp |
| Sugar | 1 tsp |
| Boiling water | 800 ml |

**Cornbread (贴饼子)**
| Item | Amount |
|------|--------|
| Fine cornmeal (棒子面/玉米面) | 200 g |
| All-purpose flour | 50 g |
| Warm water | ~130 ml |
| Salt | 0.5 tsp |

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## Step 1 · The Lineup
### Everything out before the fire starts.
Soak the dried glass noodles in cold water for 30 minutes...

## Step 2 · The Blanch
### Pull the grey stuff out before it clouds the broth.
...

## Step 3 · The Sear
### The paste hits first. The ribs follow.
...

## Step 4 · The Build
### Layer it. Don't stir it.
...

## Step 5 · The Dough
### Yellow and rough is the right texture.
...

## Step 6 · The Stick
### Press them against the inner wall above the waterline.
...

## Step 7 · The Simmer
### Lid on. Leave it alone.
...

## Step 8 · The Reveal
### Lift the lid away from you.
...

## Step 9 · The Serve
### Pot on the table, not the food in bowls.