Pot-stewed dishes are northeast dishes, with sauce flavor and stew style. It is characterized by strong sauce flavor, tangy fragrance and soft and rotten taste. Stewed pot is a distinctive dish in the northeast cuisine. There are eight kinds of stews in Northeast China, including pork stewed vermicelli, mutton stewed sauerkraut, beef stewed potatoes, ribs stewed tofu, chicken stewed mushrooms, ribs stewed beans, catfish stewed eggplant and Demoli stewed fish. This marinating method is suitable for stewed chicken, goose, ribs, beef, lamb chops, pig's trotters, bullfrogs and so on. The following is a detailed explanation of making two pounds of iron pot stewed ribs.

List of ingredients added to the purchase list

2 kg of ribs, half a spoonful of pepper, five or six aniseed, two spoonfuls of soy sauce, a little ginger, a little garlic, a little chopped green onion, sauce ingredients:, thirteen spices, seasoning ingredients:, white sugar, chicken essence, salt, braised base oil ingredients:, soybean oil, ginger, garlic.

Cooking steps

Step 1/5

First, the pot-stewed base oil ingredients: half a spoonful of soybean oil, ginger slices, garlic slices. Second, the production of marinated base oil: heat the pot on medium fire, add half a tablespoon of soybean oil, and completely dissolve them when the oil temperature is moderate. Turn down the heat and add a little ginger and garlic. Take it out when it is fried to golden brown, and pour the marinated base oil into the basin.

Step 2/5

1. Marinade ingredients: 1 tablespoon sauce, 1 tablespoon thirteen spices. 2. Making marinade: (1). Take an empty bowl, add thirteen spices 1 tablespoon and sweet noodle sauce 1 tablespoon, and mix all the seasonings evenly. (2) Turn the pan to medium heat and pour in half a spoonful of soybean oil. When the oil temperature is moderate, pour the sauce into the pot. Stir the sauce gently with a cooking spoon to prevent it from sticking to the pot. When the sauce overflows, it will be served out. The marinade is ready.

Step 3/5

1. Ingredients of lo-mei seasoning: 1 tablespoon, 1 tablespoon, and half a tablespoon of salt. Second, the preparation of pot-stewed seasoning: (1), take an empty bowl, add 1 spoon, 1 spoon and half a spoonful of salt, and stir well. (2), add, can make the pot stew more viscous, if not or don't like too viscous, can not put.

Step 4/5

Take pork ribs stewed in iron pot as an example: 1. Wash the ribs and cut them into small pieces. Peel potatoes, wash and cut into pieces. After the beans are pinched at the head and tail, they are cleaned. 2. Heat the wok on medium heat and pour a spoonful of wok to stew the base oil. When the sixth or seventh layer of oil is hot, add half a tablespoon of pepper, five or six aniseed and a little Jiang Mo, chopped green onion, minced garlic and dried Chili, stir-fry for a few times, and stir-fry for fragrance. 3. Add the ribs (the ribs can be boiled or not), add two spoonfuls of soy sauce, stir fry over high fire, and stir fry until the ribs are golden in surface and have meat flavor. 4. Add broth or hot water to the fire, and the amount of broth should not exceed the ingredients (if the amount of broth is not enough, you can add appropriate amount of hot water), then add two tablespoons of sauce and half a tablespoon of sauce (1 spoon, 1 spoon and half a tablespoon of sauce can also be added separately). 5, buckle the lid to boil, simmer 15-20 minutes, turn it over a few times to prevent sticking to the pot. 6, the soup has not been more than half of the ribs (the water is not enough to add broth or hot water), when the ribs are cooked. Add potatoes and beans, cover the pot and simmer for 15-20 minutes, turning it over several times to prevent the pot from sticking. 7. When the soup is almost collected, sprinkle with chopped green onion, minced garlic and minced coriander. Turn the ribs over again and the braised ribs will be ready.

Last gear

1. Soup stock is needed for cooking pot-stewed vegetables, and the preparation method is as follows: 1. Stew pig bones and chicken bones (the ratio is 2: 1, pay attention to the lean meat on the bones, use 1 ribs, 1 pork belly, 1 skin online to make the broth thicker. Boil pig bones and chicken bones in cold water 10 minute, and remove blood bubbles. Take out the pig bones and chicken bones and rinse them with cold water. 2. Prepare a soup pot and put in pig bones and chicken bones. Add a little ginger slices, onion slices and cooking wine, add hot water to boil together, and then turn to low heat for more than 1 hour. Remove the bone with a colander. Take the filter to filter out the soup, and the remaining soup is pig bone soup. 2. Broth is used to make braised dishes, and its preservation method is as follows: 1. If you use it every day, just cook it once at night, and it won't go bad. 2. If you don't use it every day, you can naturally cool it, put it in a container, seal it with plastic wrap and put it in the refrigerator for refrigeration. It won't go bad after heating.