Northeast dish that must be eaten

1. Northeast pot-wrapped meat:

1. Soak the starch in water for half an hour in advance, and pour out the excess water everywhere after soaking thoroughly. The proportion of sweet and sour juice is in the text. After preparing the side dish, soak the pork tenderloin slices in clear water to remove blood, and then wring them dry. Add the soaked starch and a spoonful of raw soybean oil to the meat slices, and gently grab them and paste them evenly.

2. Heat the pork slices at 6% oil temperature, spread them in the pan and fry them until they become discolored. Take them out and fry them once when the oil temperature rises. Leave the bottom oil in the pan to fry shredded ginger and garlic slices, add sweet and sour juice to burn bubbles, and add the fried pork slices and side dishes to quickly turn them over and take them out of the pan.

2. Northeast Egg Sauce:

1. The sauce is in the copywriting, 5 eggs are broken up, the eggs are fried and mixed into the sauce, stir well, add the ingredients chopped green onion and green pepper, stir well and eat. The mixed rice is delicious.

3. Three delicacies in Northeast China:

1. Cut eggplant, potato and pepper into pieces, spray a little oil on the potato pieces for 18 degrees for 15-2 minutes, grab a layer of thin starch on the eggplant pieces, spray less oil for 8-1 minutes at 18 degrees, spray oil on the pepper pieces for 18 degrees for 5 minutes, add oil to the pot and stir-fry minced garlic, and add the juice to boil (two spoons of soy sauce and one spoon of vinegar)

4. Northeast leek box:

1,3g flour, add 18g boiling water (the temperature of water is about 7~8 degrees), stir into flocculent dough, cover with plastic wrap, let stand for 3min, knead the dough for a little while, roll it into long strips, cut into flour, flatten the flour into large dough, add stuffing, and roll it into large dough. Just wrap the leek like jiaozi, remove the roots and cut it into pieces, add proper amount of cooking oil and stir well, add scrambled eggs and vermicelli and stir well, then add a spoonful of oyster sauce, proper amount of chicken essence, proper amount of salt and proper amount of thirteen spices (thirteen spices can be omitted) and stir well. Fry a little until both sides are brown.