The winter in the Northeast is very cold, so people like to eat some hot and sweaty foods in winter recipes. So stewed Sibai can be said to be a home-cooked dish that definitely has Northeastern characteristics. The ingredients required are quite simple and common. , the preparation method is also very common

The first step: prepare all the ingredients for stewed Sibai

The reason why this Northeastern specialty home-cooked dish is called Stewed Sibai is based on this The dish is named after the ingredients, because the four main ingredients that need to be used are all white in color, and the ones that need to be used are fattier pork belly, Chinese cabbage, fresh tofu, and vermicelli. These four main ingredients are After simple stewing, the ingredients become a delicious and stomach-warming stewed Sibai. The seasonings that need to be prepared are very simple, a small amount of pepper and salt, a little light soy sauce and chicken essence, and also prepare a large stick. The pork bones need to be boiled in soup, because the classic deliciousness of this stewed Sibai is that it is stewed with stock to ensure a delicious and mellow taste, so that the ingredients can fully absorb the flavor of the stock.

Step 2: Process the ingredients accordingly

Wash the Chinese cabbage, then cut it into evenly sized pieces, and separate the cabbage leaves and cabbage stems, and then Blanch the cabbage. This will make the cabbage taste more delicious. At the same time, it will be more flavorful and softer when stewed. Just wait for the water to boil for a few seconds, and then add the fresh cabbage. Soak the tofu in cold water, dip it in the water with a clean stainless steel knife and cut it into uniformly sized pieces. Then process the pork belly, let it fully soak for about an hour, clean it thoroughly, and then take it out and repeat it. Rinse, use a kitchen knife to cut the pork belly into slightly thicker slices, place on a plate for later use, soak the vermicelli in a basin of water until soft, be sure to soak it in cold water to ensure the taste of the vermicelli.

Step 3: Boil the stock

Soak the pork bones in water for about an hour. The purpose of this is to make the pork bones more tender. Clean it to avoid more foam when making soup. After cleaning, boil a pot of hot water in the pot. After the hot water boils, put the pork bones in. At this time, you can pour less cooking wine and wait until the water boils again. Take out the pork bones, then heat a pot of hot water in a clean casserole, add onion slices, ginger slices and garlic in the water, then add a little cooking wine, add a little salt, star anise and cinnamon, and finally put the pork bones in , the soup boiling time is about three hours, so when making this stewed Sibai, it is best to boil the soup in advance, so that the flavor of the stock will be richer and the taste of the Stewed Sibai will be more delicious.

Step 4: Complete the cooking of stewed Sibai

After the broth is simmered, take out the pork bones and put them into a clean basin, then set up another wok and put it in the pot Put a small amount of cooking oil in the pan, add onion, ginger, garlic and pepper and sauté until fragrant. When we smell the aroma, pour all the prepared pork belly into the wok and stir-fry evenly over high heat. This can quickly seal in the gravy. Let the surface of the pork belly mature. When the pork belly is mature, pour in the cabbage and vermicelli, and then stir-fry evenly. At this time, you can pour in the stock we have prepared, and finally add the chopped tofu, and then lower the heat. Slowly simmer for about 30 minutes, and this delicious Northeastern home-style stewed Sibai is complete.