Pot-wrapped meat is the representative of northeast cuisine, which is made of pork tenderloin. It tastes sweet and sour, crisp and tender. The key to delicious braised pork is the sauce. Authentic braised pork sauce is basically only white sugar, white vinegar, a little soy sauce and water. Slices of tenderloin are starched with starch and water, and then fried in oil pan to make it crisp. I suggest frying it again, it will taste better. Then, put the onion, ginger, garlic and shredded carrot in another pot, pour in the sauce and cook until it is thick, then pour in the fried tenderloin, stir well and serve.
Siberian tiger dish is actually a cold dish mixed with coriander, onion and green pepper. The tiger dish they ate, including bean sprouts, bean skin and cucumber, enriched the side dishes, but it was still refreshing and appetizing, crisp and spicy. The practice of tiger dishes varies from restaurant to restaurant. Chefs have their own way of choosing raw materials and making juice. If they cook at home, they can use soy sauce, aged vinegar, sugar and sesame oil, mainly to ensure the freshness of the ingredients.
Pickled sauerkraut, as the handle of Northeast cuisine, is one of the necessary items to go to Northeast Restaurant. This stewed pork ribs with sauerkraut is absolutely unique from its face value to its taste, with rich sour taste and rotten bones. Northeasters are used to eating sauerkraut, cutting it very finely, and then washing it for later use. When the ribs are cooked, take them out, pour lard into the pot, add onion, ginger, aniseed and other ingredients to stir-fry until fragrant, then add sauerkraut to stir-fry for a while, then add ribs and boiled water to stew for 40 minutes, then add salt, sugar and pepper to refresh and taste, and then take them out of the pot.
Sauced bone stick is also one of the main dishes in Northeast China. The sauce is rich and does not plug the teeth. Don't be too addicted to chewing meat with your big mouth. Blanch the bone in cold water and scald the bleeding foam impurities, then take it out and rinse it. It's better to fry the sauce first. Pour bean paste, oyster sauce, soy sauce and light soy sauce into the pot and fry until bubbling. Then pour a small bowl of boiling water to dilute the juice. Finally, pour the cooked bones and juice into the stew pot, and add the stew (cinnamon, star anise, pepper, fragrant leaves, etc. ), and stewed on medium fire 1.5 hours, delicious.
Harbin sausage is a famous specialty representative in Northeast China, which has a history of nearly a hundred years. Authentic time-honored sausages are thin and soft, salty and moderate, not too fat, not greasy to eat, and even slightly fruity. I heard from a friend that the sausage he ordered tasted authentic and was the fastest CD dish after serving.
The staple food is a leek box, which is crispy and visible to the naked eye, especially when it is hot, but the taste is not hard, because the dough used to make the leek box is made of semi-hot noodles. The stuffing is delicious, too. There are four boxes of 20 yuan in a staple food. Is it very affordable?