2. Northeast stew

3. Li Ji jar meat

4. Maojia braised pork

5. Winter melon sparerib soup

6. stewed mutton with carrots

7. stewed mutton

8. Stewed mushrooms with chicken

Nine. Big-plate chicken

10. Nourishing black-bone chicken soup

1 1. Stewed beef with potatoes

12. Home-cooked stewed fish

Thirteen. Braised crucian carp

Fourteen Fish head soup

Fifteen. Fish Tofu pudding

16. Stewed tofu with Chinese cabbage

17. Sydney stewed rock sugar

18. Potato stewed eggplant and pepper

Nineteen. Cabbage and bean curd soup

20. Stewed tofu with cabbage vermicelli

Stewed pork vermicelli

1, pork belly cut into large pieces;

2, onion, ginger, pepper, star anise for use;

3. After the water in the pot is boiled, add the pork belly, skim off the floating foam when the water is turned on again, remove the pork belly, and wash the blood with warm water;

4. After the oil in the pot is hot, add the onion, ginger, pepper and star anise, and add the pork belly and stir well;

5. Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest;

6, add the right amount of warm water without pork belly, just a little more than the water of braised pork, and cook for an hour after the fire is boiled;

7. Wash the vermicelli and don't soak it soft, so that the vermicelli can better absorb the taste of the soup when put into the pot;

8. Put the vermicelli into the pot, cover the pot, boil it over high heat, and continue to cook for 15 to 20 minutes until the vermicelli is soft and rotten.

This kind of pork stew vermicelli is best served with wide noodles. This kind of coarse vermicelli has no wide noodles to use, and vermicelli can't be used. I bought wide vermicelli, but it didn't taste right, so I used the original thick vermicelli. It is said that potato vermicelli is the best. I use sweet potato vermicelli, which is also delicious! "Pork stewed vermicelli can be made hard!"

Northeast luandun

Detailed method of stew: a tomato and lentils, cut into pieces (not too much), a potato, cut into rhombic pieces, a little red powder, a piece of tofu or an eggplant, cut into small squares (tofu is best stewed). Then the seasoning, onion, ginger, aniseed and garlic should be prepared. Let's start doing it now. Heat the pan, add cooking oil (if you like meat, you can add lean meat and stir fry), heat it, add onion and ginger, then add lentils and potatoes and stir fry. After stir-frying the fragrance, add a little soy sauce, stir-fry for a while, add water, and the water will overflow the vegetables. At this time, add a little star anise, cover the lid and start stewing. Wait until the water boils, then add the red rice flour and salt, then cover and start stewing. Stir every once in a while to make the dishes evenly cooked. Add the chopped tofu when it is eight ripe. When the vegetables are cooked, add the mashed garlic and stew for a while. When the smell of garlic comes out, you can add monosodium glutamate and eat it out of the pot. In this dish, lycopene in tomato, β -carotene in pumpkin, bioflavonoids in tomato and eggplant, and vitamin C in green pepper are all powerful antioxidants. Mushrooms contain a lot of B vitamins and minerals, and bean bubbles contain high-quality protein, which can provide a variety of nutrients and antioxidants, which is of great benefit to enhancing human immunity and resistance.