If there is one northeast dish that is the most unreliable, I think it is stew.

"Chaos" is the pronunciation of "rotten" in Northeast China, so it is called "rotten stew" in Northeast China. Since it's "rotten stew", that means you can "rotten to the core", put everything and do whatever you want, so there is a stew method in a place, and a fortress (meaning a village in the northeast) has a taste, and there is one in Shiliba Village. Around the six basic principles of "eggplant, beans, green peppers, persimmons, potatoes and pork", there are everything, such as fungus, carrots, cucumbers, corn, pumpkins, sweet potatoes, steamed stuffed buns (cabbage), vermicelli and tofu ... Anyway, but if you look carefully, what you put in is actually what you put in your garden in the northeast countryside in summer.

What men share with you today is their own stew.

Composition:

Pork belly with skin, green eggplant, beans, thin-skinned green peppers, tomatoes, potatoes, cooked sticky corn, sweet potato powder, star anise, cinnamon, onion, ginger, garlic, dried Chili, northeast miso, soy sauce, salt, sugar, cooking wine, monosodium glutamate. (There are many kinds of stew ingredients, and if you accidentally put too many, you may not be able to cover the pot, so the amount of eggplant and potatoes can be 1, 4 tomatoes, 20 beans, 2 green peppers, corn 1, 3 pork belly and the rest. )

Stews in the northeast should be cooked with soy sauce in the northeast. This kind of sauce is fermented by soybeans, and every family in the northeast countryside has an altar, which tastes the same. Only by using northeast soy sauce can we stew many local flavors of northeast dishes. Exercise:

1. Scrape the dirt from the pores of pork belly skin repeatedly with a blade, wash it, and cut it into strips with skin 1.5cm.

2. Put oil in a hot pan, stir-fry pork belly on medium heat until the surface of the meat is slightly burnt, and a large amount of fat in the fat is precipitated. Add dried Chili, ginger slices and scallion, stir-fry until fragrant, add a little soy sauce, cooking wine and white sugar, stir-fry until the meat color is even, then pour in half a glass of water and simmer for 10- 15 minutes.

3. Remove the handle from the eggplant and cut the lantern knife (press the eggplant at a 45-degree angle every 0.5cm, and the depth shall not exceed1/2 of the eggplant; Then turn the eggplant over and cut it diagonally on the other side.

4, beans to tendon, break into two sections; Dig potatoes into small pieces with a spoon; Tomatoes are pedicled and cut into four petals; The green pepper is seeded and broken; Cut that cooked corn into section; Soak the vermicelli until soft.

5, potatoes, beans into the pot, stir fry over high fire, until the skin of beans wrinkles, add star anise and cinnamon, add a spoonful of Northeast soy sauce, stir fry evenly.

6, add tomatoes, eggplant (broken into several petals), corn, green pepper, add a little water, cover the lid and turn to low heat. A lot of vegetables will precipitate a lot of water and soup in the pot. If friends who like soup can add more water, men usually only need 1 glass of water 150ml.

7. After cooking 15 minutes, chop the garlic and put it in the pot, and put the soaked vermicelli in. Turn off the heat and sprinkle with a little monosodium glutamate. The pot is fragrant and delicious, and the nutritious northeast stew can be served.

Eating stew is easy to sweat, and it is best with white wine. On summer nights, there is a small table in the yard, and stew and pot are served together. A man, young and old, served a bowl of two pickles, rolled green onions and dried tofu, and could eat with bare arms. A person can burn 60 degrees for half a catty.

You can stew the vegetables in the pot, but you can't mess up your own garden. As long as it's from home, it's delicious in the pot. Family members can go or stay, but after all, they can't miss home. As long as there is this family, reunion is eternal happiness.

A pot of stew, you have me in it, and I have you in it. The white water in the northeast of Montenegro eliminates the boundaries between different ingredients, making the seemingly chaotic collocation blend into a constant taste, which is the taste of hometown and reveals homesickness.