Lead: stew is a northeast dish. There are eight kinds of stews in Northeast China, including pork stewed vermicelli, mutton stewed sauerkraut, beef stewed potatoes, ribs stewed tofu and so on. The following is the recipe for home-cooked stew I brought to you. You might as well try to do it yourself!
Stewed beef with potatoes
Ingredients: potato, red pepper, green pepper, beef, salt, ginger, white pepper and soy sauce.
working methods
1. Wash potatoes, red peppers and beef and slice them.
2. Put the beef in a bowl, pour a little salt, white pepper, soy sauce and ginger slices, and marinate for 20 minutes.
3. Put oil in the pot, stir-fry potatoes, red peppers and green peppers, add salt, stir-fry until 7 minutes cooked, and put them together.
4, another oil pan, see the heat, stir-fry the beef slices until 7 minutes cooked, and then stir-fry the freshly fried potatoes, red peppers and green peppers until cooked.
Stewed fish head with taro
Ingredients: 1 silver carp (about 750g), 350g taro in Lipu, 2 celery, 1 ginger, a little salt, pepper and starch, half a spoonful of Shaoxing wine, one spoonful of salad oil and two and a half cups of soup.
working methods
1, cut the fish head, add a little pepper and salt, rub it evenly with half a spoonful of Shaoxing wine, marinate for half an hour, dip it in starch, fry it in boiling oil until it turns slightly yellow, and take it out.
2. Peel the taro in Lipu, wash it and cut it into thick slices, fry it in boiling oil for a while and pick it up.
3. Wash celery and cut it into half an inch.
4, two and a half cups of Lipu taro, ginger and soup, a little salt and pepper, stew 15 minutes on medium fire, add fish head and celery, stew for 5 minutes on high fire, add a spoonful of salad oil when the fish head is cooked, and serve.
Stewed chicken with chestnuts
Materials: chestnut 150g, chicken 1 only (about 150g), 20g ginger, 3 shallots, 6g refined salt, and Shaoxing wine 15g.
working methods
1, chestnut shell, onion, ginger washed, ginger chopped, onion cut into sections.
2. Slaughter the chicken, drain the blood, and clean the hair, viscera, toes and tongue tip.
3. Put the pot on fire, add water, add chicken to boil, skim off the blood foam, add Shaoxing wine, ginger and onion, add chestnut, stew until the chicken and chestnut are cooked, add salt to taste, and serve.
Stewed mutton with carrot
Ingredients: carrot 300g, mutton 180g, water 1200ml, 3 tsps of cooking wine, onion, ginger, minced garlic 1 tsp, proper amount of sugar and salt, sesame oil12 tsp.
working methods
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.
2. Blanch the mutton with boiling water, and drain it.
3, from the oil pan, put 5 tablespoons of salad oil, put the mutton into the fire and stir fry until the color turns white.
4. Put carrots, water and other seasonings except sesame oil into the pot and bring to a boil. Boil for about 1 hour, turn off the heat and add sesame oil to the pan.
Stewed eel with pickled vegetables and smoked bacon
Ingredients: eel, bacon, dried Chili festival, pepper, pickles, ginger slices, garlic cloves, bean paste, fresh soup, chicken essence and monosodium glutamate.
working methods
1. Slaughter the eel, gut it, cut its back straight, and cut it into sections for later use.
2. Heat the vegetable oil in the pot, stir-fry the sliced bacon until fragrant, and then add the dried pepper, pepper, pickles, ginger slices, garlic cloves, bean paste and eel slices and stir-fry to taste. Add a proper amount of fresh soup to boil, turn down the heat and continue to boil for 3 minutes, sprinkle with chicken essence and monosodium glutamate and take out the pot.
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