2, pot meat. Pot-wrapped meat is one of the most famous "hard dishes" in Northeast China. There will be this braised pork every year during the Spring Festival, which is the favorite dish of women and children. Pot-wrapped pork is made by washing lean pork, slicing it, dipping it in flour, frying both sides in oil pan, and then taking it out. Pour cooking oil into the pot, add tomato sauce, sugar and balsamic vinegar, stir-fry evenly, then put the meat in the pot, stir-fry a few times, and then take it out of the pot and put it on a plate. This crispy rice crust tastes sweet and sour, but it's crisp outside and not greasy inside. It's very delicious.
3. Pork and cabbage stewed vermicelli. Stewed vermicelli with pork and cabbage is one of the famous dishes in Northeast China. Stewed pork and cabbage vermicelli is most suitable for dieting in autumn and winter. This dish is very simple, with soup, meat and vegetables. It's very good. It's very cold. Eating this dish will make people feel hot all over. Clean fresh pork belly and cut it into small pieces, pour cooking oil into the pot, stir-fry pork in hot oil to get oil, add soaked vermicelli and cut Chinese cabbage, stir-fry evenly with high fire, and add salt, soy sauce and pepper to stew until cooked. Braised Chinese cabbage vermicelli taste: fragrant, salty, soft and glutinous.
4. Draw sweet potatoes. Drawn sweet potato is the most famous dish in Northeast China, and it is also a distinctive specialty dish in Northeast China. Select sweet potatoes from Northeast China, peel, clean and cut into small pieces, dip them in flour, fry them in an oil pan until golden brown, then take out the oil control, put cooking oil in the pan, add white sugar when the oil is hot, stir-fry to get syrup, add fried sweet potatoes, stir-fry evenly, and then plate. Eat while it's hot. Sweet potatoes will be famous for their shredded sugar, which is very nice. Taste of shredded sweet potato: sweet, soft, delicious, very delicious.
5, kill pig dishes. Killing pigs is one of the traditional specialties in Northeast China. Northeasters kill pigs every Spring Festival, and then cook pig-killing dishes for family and guests to eat together. Pig-killing dish is composed of pork, pig blood and northeast sauerkraut, which is the favorite home-cooked dish of many northeast people. The taste of pig-killing dish: tender meat, fragrant soup, sour sauerkraut, very appetizing and delicious.
6. Di Sanxian. Disanxian is a famous specialty dish in Northeast China, which is fried with potatoes, eggplant and green peppers produced locally in Northeast China. Dishanxian is a very good home-cooked dish with reasonable ingredients and rich nutrition. Wash fresh potatoes and eggplant, cut into pieces, fry in oil pan until brown, and take out the oil control. Add a little cooking oil to the pot, add green pepper, stir well the fried potatoes and eggplant, and add salt. Stir-fry with soy sauce for a few times, then take out the pan and put it on the plate. The taste of raw land: fragrant, salty, soft and waxy.
7, sauce bone. Sauced bone is one of the famous dishes in Northeast China, and it is also one of the favorite "hard dishes" in Northeast China. Wash the cudgel, chop it into two pieces, put it in a pressure cooker, add a proper amount of water, cooking wine and ginger, cover it and cook it, take it out, pour the cooking oil into the pot, stir-fry the cudgel a few times, and add soy sauce, soy sauce, salt and pepper to taste. The taste of the sauce bone: fragrant, salty, soft and glutinous. The meat of the bone is tender and chewy, and you can also suck the bone marrow out with a straw, which is very good.
8. Braised goose in iron pot. Grilled goose is one of the famous dishes in Northeast China. This is a very good hard dish. Northeast people like to eat all kinds of stews. This braised goose is a goose raised by local people in Northeast China. Chop into small pieces after processing, and pour cooking oil into the pot. When the oil is hot, stir-fry the ginger goose evenly and add appropriate amount of water. Boil potatoes over high fire, add salt and soy sauce, green onions and coriander. You can add some millet if you like spicy food. The taste of goose stewed in iron pot: fragrant and salty, the goose meat is tender and delicious, and the soup is fragrant and delicious.
9. the slippery part. Oil-and-meat segment is a traditional dish in Northeast China, and it is a must-eat dish for people in Northeast China on holidays and Chinese New Year. The making method of the meat cake section is to clean the lean meat, cut it into long strips, dip it in flour, fry it in an oil pan until golden brown, take out the oil, pour the cooking oil into the pan, add the side dishes such as carrots and green peppers while it is hot, stir well, add the fried lean meat, add seasonings such as salt, soy sauce and balsamic vinegar, and stir until cooked. The taste of meat cake: fragrant, salty, sour, crisp outside and fragrant inside.
10, northeast big face lift. Northeast Face-lifting is a special dish in northeast China. Northeast face-lifting is a dish or a staple food. The northeast face lift is crystal clear and beautiful. Add shredded cucumber, shredded carrot, purple cabbage and other side dishes, add salt, balsamic vinegar, sesame oil and other seasonings and mix well for later use.
1 1, stewed pork ribs with beans. Braised ribs with black bean sauce is a specialty of Northeast China. Wash stewed pork ribs with beans and cut them into small pieces. Pour cooking oil into the pot, add blanched spareribs and stir-fry to get oil, add beans and stir-fry, add appropriate amount of water, salt and soy sauce, cover, stew over medium heat until cooked, and serve. The taste of stewed pork ribs with black bean sauce: the meat of pork ribs is tender and delicious, and black bean sauce is soft and waxy.
12, stewed white meat with northeast sauerkraut. Stewed white meat with sauerkraut in Northeast China is one of the famous dishes in Northeast China. Braised pork belly with northeast sauerkraut, washed and sliced, washed with northeast sauerkraut for later use. Pour cooking oil into the pot, add sauerkraut and stir well, add white meat, water and sauerkraut juice, stew until nearly cooked, and add salt, pepper and shredded ginger. It is best to sprinkle chopped green onion to enhance fragrance. The taste of stewed white meat with Chinese sauerkraut in Northeast China: sour, fragrant and salty, white meat is tender, and Chinese sauerkraut is refreshing and delicious.