Pot meat
The crispy, sweet and crisp taste of pot meat makes people applaud. The cooked pot meat is bright in color, crisp and sweet. Crispy outside and tender inside, sour and sweet pot-wrapped meat is simply the favorite of friends in Northeast China.
1. Prepare a proper amount of lean pork. First, cut the pork into squares, and then cut it into thinner slices. Soak the cut pieces in water and soak the blood inside.
2. Next, prepare some green onions, shred them, then prepare some ginger, shred them, prepare a proper amount of red peppers, shred them, prepare a proper amount of coriander and slice them.
3. Take out the soaked meat slices, drain the water inside, then add some starch, stir while adding, and stir until the meat slices are evenly coated with starch. Add some water in the middle, so that the meat slices are evenly stained with batter, and then add a proper amount of cooking oil and stir well.
4. put more cooking oil in the pot, then pour the meat slices in one by one, fry them until they are slightly shaped, turn them over, and let the meat slices be heated evenly. When fried in this way, the color is more uniform.
When all the meat pieces turn brown, take them out. When the oil temperature rises, continue frying them. It doesn't take long to fry until it is brown and crisp, so you can eat it empty.
6. Heat oil in the pot, add tomato sauce and sugar, and then add some water to dilute. Add some salt and stir well, then add the fried meat slices and stir constantly.
7. Stir until a layer of tomato juice is evenly wrapped on the table, and the delicious pot meat is ready.
Fried pork slices
The fried meat is crispy outside and tender inside, so delicious that it can't stop. Crispy meat is a traditional dish in the northeast of China, which has the characteristics of crisp outside and tender inside and delicious taste.
1. Prepare a proper amount of lean pork and choose tenderloin as much as possible, so that it is easier to shape when cutting. First cut the meat into small pieces, then cut them into small pieces, put the cut pieces into a bowl, pour in a proper amount of water, clean them, and then squeeze out the water inside. Put it in the bowl.
2. Next, start to marinate the meat pieces, add a spoonful of salt and a spoonful of cooking wine, stir well and let it stand for 10 minute.
3. Next, prepare some green peppers and red peppers, wash them, remove seeds and pedicels, then cut them into diamond-shaped pieces, cut them and put them on a plate for later use, then prepare some garlic, cut them into garlic slices and put them on a plate for later use.
4. Next, prepare a small bowl of sauce, add salt, chicken essence, oyster sauce, soy sauce, soy sauce, starch, and finally add some water and stir well for later use.
5. Take out the washed meat pieces, add some starch, add some water, stir evenly, so that the meat pieces are evenly coated with starch paste, and then add some cooking oil, which is more crispy and delicious.
6. Burn the oil in the pot, put the meat into the pan and fry it slowly with a small fire. When it is formed, turn it over to make it evenly heated and fry until it is brown.
7. Next, fry again. When the oil temperature rises to 70% heat, add the fried meat and fry it again until it is brown and crisp, and control the oil. Add green pepper and red pepper, wait for a while, and fry until soft.
8. Heat oil in the pot, add chopped green onion and garlic cloves, stir fry, pour in the prepared juice, bring to a boil over high heat, and turn to low heat for slow burning. When it is thick, add green pepper and red pepper and stir fry.
9, stir fry for a while, put it in the plate, and the delicious meat is ready.
Fried potatoes, green peppers and eggplant
The traditional three kinds of fresh minced vegetables are eggplant, potato and green pepper, and three very common ingredients are made into delicious food. Authentic three delicacies, delicious, super rice.
1, prepare a fresh eggplant, which can be prepared according to the appetite of your family. Peel the eggplant after washing, then wash it, cut it directly into hob blocks, sprinkle some salt on the cut eggplant and stir it evenly to prevent oxidation and blackening.
2. Next, prepare some potatoes. Wash and peel potatoes, and then cut them into hob blocks. Put the cut potatoes directly into the pot and soak them in water to prevent oxidation and blackening.
3. Prepare a proper amount of green pepper and red pepper, first clean the pepper, then remove the seeds and pedicels, then cut the pepper into hob pieces, prepare a handful of garlic, mash it and chop it into garlic paste.
4, prepare a small bowl, mix a delicious juice, add salt and sugar, chicken essence soy sauce vinegar soy sauce starch, then add sesame oil, a little water, stir well, and the juice is ready.
5. Put more cooking oil in the pot. When the oil is hot, sprinkle some starch on the eggplant, stir it evenly, and then fry it in the oil pan. When it is slightly shaped, put the potatoes in and fry them. Remove potatoes and eggplant after frying, and set aside to control oil.
6. Heat oil in the pot, add minced garlic, stir-fry until fragrant, then add fried potatoes and eggplant, then add green pepper and red pepper, then pour in the prepared juice and stir well.
7, stir-fry into the taste, directly put on the plate, and the delicious minced three fresh foods are ready.
Pigskin jelly
The main nutrients of preserved jelly are fat, protein and cellulose. In particular, pigskin jelly is a traditional appetizer, and pigskin jelly is a kind of food that people like to cook. Good quality and low price, simple production and endless aftertaste.
1. Prepare a proper amount of fresh pigskin and boil it in water for about three minutes. You can also add ginger and onion, and then add cooking wine to remove the fishy smell, so that the boiled pigskin has no fishy smell.
2. After the pigskin is cooked, take it out, then start to treat the pigskin, scrape off the oil on the surface of the pigskin, and then scrape the surface of the pigskin, which will taste better.
3. After washing the pigskin, directly cut it into strips of pigskin, the thinner the better, put it in the pot, add salt and baking soda, and rub it constantly, so as to wash off the grease on the pigskin surface. Only by washing off the grease on the surface will the pigskin surface be more transparent until the water is clear.
4. Wash the pigskin and start cooking. The ratio of pigskin to water is 1:3. Pour all of them into the basin, then add the minced onion and ginger, and steam them directly in the steamer for 90 minutes.
5. After steaming, take it out, pick out the onion and ginger inside, then add the salted chicken and pepper, then add the broccoli and fungus, or add your favorite vegetables, stir well and let it cool naturally.
6. After cooling, demould, then cut into pieces, or cut into the shape you like, and the delicious pigskin jelly is ready.
Candied sweet potato
Drawn sweet potato is a traditional famous dish, full of color, flavor, crisp outside and tender inside, sweet and delicious.
1. Prepare a proper amount of sweet potato, peel the sweet potato first, then clean it, cut it into hob blocks, and put the cut sweet potato into a bowl.
2. Take a bowl, add a few times of starch, add a few more times of starch, and stir while adding until the sweet potato is evenly coated with starch.
3. Cook the oil in the pot. When the oil is hot, put the sweet potato wrapped with starch, fry it slowly with low fire, turn it over when it is solidified, make it evenly colored when heated, and serve it out when the skin is brown.
4. Next, start bombing again. When the oil temperature continues to rise, add the sweet potato and fry it again until it is brown and crisp, so that the fried sweet potato slices are particularly fresh and delicious.
5. Add a little oil to the pot, add a proper amount of sugar, burn the sugar with a small fire until it melts, and then continue to cook on low heat until it turns brown. Pour in sweet potato pieces and stir fry constantly.
6, stir-fry until the sweet potato can be evenly wrapped in sugar solution, out of the plate, slowly wire drawing, delicious and delicious wire drawing sweet potato is ready.
Northeast sauce bone
Northeast sauce bone is soft, rotten and delicious, with red and bright color. This is the most popular dish in winter. Authentic northeast sauce bone is made by cooking fresh ribs for enough time, cooling and pickling with homemade soup.
1. Prepare a proper amount of big bones, add clean water, add some salt and flour, and mix well, so that the big bones can be cleaned more cleanly. Clean it and take it out directly, and put it aside to control the water for later use.
2. Boil the water in the pot, blanch the big bone in cold water, add the onion and ginger, add the cooking wine, boil over high fire, skim off the floating foam on the surface, continue to cook for about 5 minutes, boil it out, put it in warm water, and wash it for later use.
3. Next, prepare a handful of star anise, cinnamon, fragrant leaves, peppers, Amomum tsaoko, hawthorn slices, fennel and pepper, stew them all in a basin for later use, and then add onion slices and ginger slices.
4. Heat oil in the pot, add rock sugar and stir-fry until the sugar is brown. Then stir-fry the rock sugar over low heat until it turns red. Then continue to stir fry until dense bubbles appear. Pour in hot water, stir-fry the sugar and put it in a bowl for later use.
5. Heat the oil in the pot, add all the main ingredients and stir-fry until fragrant, then add the sweet noodle sauce, soy sauce and seafood sauce, continue to stir-fry until the red oil is fried. Stir-fry, add soy sauce and pour enough hot water.
6. Bring the fire to a boil, pour in the fried sugar color and simmer for 50 minutes. After stewing, add salt, continue stewing for 20 minutes, turn off the fire and stew for about 30 minutes.
7. After the big bones are simmered, the delicious big bones are ready.
Ribs stewed beans
Stewed beans with ribs are the main ingredients, belonging to the northeast cuisine, with salty taste and rich nutritional value. Stewed ribs are delicious and warm.
1, prepare a proper amount of fresh beans, pick them out, put some water in the basin, add a little salt, the light salt water has bactericidal effect, put the beans in and wash them, and then take them out to control the water for later use.
2. Next, prepare a proper amount of ribs, chop the ribs directly into short and even ribs, then put them into a basin and add a proper amount of flour. Flour water has a strong adsorption effect, which can wash away the dust and impurities on the surface, and then wash it with clear water until the water is no longer turbid.
3. Wash the ribs with cold water, add cooking wine, add onion slices and ginger slices, boil them with strong fire, skim off the floating foam on the surface, which is the source of fishy smell, then continue to cook for about 5 minutes, cook them out, put them in warm water, wash them, and take them out to control water for later use.
4. Take out the washed beans, cut the beans into equal-length bean segments, then prepare some green onion slices, appropriate amount of ginger, cut into ginger slices, and then add dried Chili octagonal cinnamon leaves. Add a handful of pepper.
5. Heat the oil in the pot, add the rock sugar and stir-fry the sugar color. Stir-fry the rock sugar with high fire to melt, then continue to stir until it appears purple, then continue to stir-fry until dense bubbles appear, and add the ribs to stir-fry and color.
6. Stir-fry the ribs until they become discolored, add the onion and ginger segments of aniseed, continue to stir-fry, add soy sauce and oyster sauce, then pour in hot water, and add enough water at a time. It is advisable that the water has not passed the ribs. Bring the fire to a boil, cover the pot and continue to stew for about 50 minutes.
7. After stewing, directly put the beans and spread them out, and then continue stewing for about 15 minutes until the beans are soft and rotten.
8. After the beans are stewed until soft and rotten, open the fire to collect the juice. When the soup is thick, serve it, and the fragrant ribs and stewed beans will be ready.
Northeast big lapi
On the dining table of the northeast people, it is essential for the northeast people to raise their faces, especially on New Year's Eve. Face lift is an appetizer, cool and refreshing.
1. Prepare a proper amount of fresh cucumbers and clean them first. When cleaning cucumber, you can add some salt, some flour and light salt water, which has bactericidal effect. Flour has a strong adsorption on water. Wash it and take it out to control water.
2. Control the moisture of cucumber, cut off the head and tail, then cut into cucumber slices, then cut into cucumber filaments with a knife, and put the cut cucumber filaments into a bowl for later use.
3. Prepare a proper amount of big face lifting. First, put the big face lifting into a bowl, pour in clear water, soak for a while, soak until soft, remove it, and then put it into shredded cucumber.
4. Next, prepare a handful of garlic, mash the garlic, then chop it into garlic paste, put the prepared garlic directly into shredded cucumber, and then prepare some coriander shallots, cut into small pieces and put them into shredded cucumber.
5, then start seasoning, add salt and add some fried minced meat, then add Chili oil balsamic vinegar and stir well, put it in the plate. The delicious cold salad is ready
Braised pork with vermicelli
Pork stewed vermicelli is a Sichuan dish and a northeast dish. Pork stewed vermicelli is a classic home-cooked dish, which is also very simple to make, especially suitable for winter, warm and nutritious.
1. Prepare appropriate amount of sweet potato vermicelli. First, put the sweet potato vermicelli into the pot, and soak it in warm water until the sweet potato vermicelli becomes soft.
2, prepare a piece of fat and thin pork, you can also use fine pork belly, first cut the pork belly into strips, and then cut it into pieces with a knife, not too small, otherwise it will not taste good when stewing.
3. After the pork belly is cut, put it directly into the pot with cold water, add cooking wine to remove the fishy smell, then boil it with strong fire, skim off the floating foam on the surface, and clean the floating foam on the surface. This is the source of the fishy smell. Remove the floating foam after cleaning, and wash it with warm water for water control.
4. Stir-fry the oil in a pot, add a handful of rock sugar, bring it to a boil with high fire, stir-fry the rock sugar until it melts, then continue to stir-fry with low fire until it turns purple, and continue to stir-fry until dense bubbles appear. Add the pork belly with water control and stir-fry until the color is the highest.
5. Stir-fry pork belly until it changes color and start seasoning. Add cooking wine to remove fishy smell and soy sauce, then add onion and ginger slices, put them in a saucepan, bring to a boil, and simmer for about 40 minutes.
6. After the pork belly is stewed, take out the onion and ginger slices, add salt and add soft vermicelli, and continue to stew for about 5 minutes until the vermicelli is soft and rotten.
7. After the vermicelli is stewed, sprinkle with chopped green onion, and the delicious pork stewed vermicelli is ready.
Stewed mushrooms with chicken
Stewed mushroom with chicken is a kind of stew in Northeast China, with chicken, dried mushrooms and vermicelli as the main raw materials. The lid of the authentic chicken stewed with mushrooms is full of fragrance.
1, prepare a fresh chicken, treat the chicken first, clean the internal organs, and then chop the chicken into small pieces, not too small, otherwise it will not be enough to eat. Put the cut chicken pieces directly into the basin.
2. Next, start cleaning the chicken nuggets, add some salt and flour to the pot, and stir well for about three minutes. Flour water has a strong adsorption, so the chicken will be cleaned more cleanly. Then add clean water to the basin and wash until the water is no longer turbid. Take out the water control for later use.
3. Prepare some shallots, cut them into chopped green onion, cut the white part into onion segments, and cut the onion leaves into chopped green onion. Prepare some ginger and cut it directly into ginger slices. Prepare to put in a bowl for later use.
4. Next, prepare some mushrooms and soak them in water in advance. Wash it directly after soaking and put it aside.
5, prepare a big potato, peel the potato first, and then cut the potato into hob blocks. Prepare aniseed, star anise, angelica dahurica and angelica sinensis.
6. Heat the oil in the pot, stir-fry the chicken pieces, dry the water in the chicken pieces, then continue to stir-fry until the chicken pieces are slightly browned, stir-fry the oil inside, add the onion and ginger slices, and then add the dried peppers.
7. Stir-fry until it tastes like Chili, then add bean paste soy sauce, continue to stir-fry, stir-fry red oil, stir-fry sauce, then add some cooking wine and seafood sauce, continue to stir-fry, stir-fry until it tastes like Chili, then add soy sauce and all the aniseed, and continue to stir-fry for 3 minutes.
8. After frying, pour in boiling water directly, add enough boiling water at a time, bring to a boil with high fire, add rock sugar and pepper, stir well, cover and simmer for 50 minutes.
9. After stewing, add chopped potatoes, add mushrooms and continue stewing for 10 minutes. After stewing, add salt chicken essence to taste, and then continue stewing 1 min.
10. After the chicken is stewed, put it in a casserole and sprinkle with chopped green onion. The delicious stewed chicken with mushrooms is ready.