2, pot meat. Pot-wrapped meat is one of the most famous "hard dishes" in Northeast China. There will be this braised pork every year during the Spring Festival, which is a well-known food for women and children. The method of making pot-stewed pork is to clean lean pork, slice it, dip it in flour, fry both sides in oil pan, and then take it out. Pour cooking oil into the pot, add tomato sauce, sugar and balsamic vinegar, stir well, then add pork in the pot, stir a few times, and then take it out of the pot and put it on a plate. This crispy rice crust tastes sweet and sour, but it's crispy outside and not greasy inside. It's very delicious.
3. Pork and cabbage stewed vermicelli. Stewed vermicelli with pork and cabbage is one of the famous dishes in Northeast China. Stewed pork and cabbage vermicelli is most suitable for dieting in autumn and winter. This dish is very simple, with soup, meat and vegetables. It's very good. It's very cold. Eating this dish will warm people up. Wash fresh pork belly and cut it into small pieces, pour cooking oil into the pot, stir-fry pork with hot oil to get oil, add soaked vermicelli and cut Chinese cabbage, stir-fry evenly with high fire, and add salt, soy sauce and pepper to stew until cooked. Pork and cabbage stewed vermicelli taste: fragrant, salty, soft and waxy.
4. Draw sweet potatoes. Silk-spun sweet potato is the most famous dish in Northeast China, and it is also a very characteristic dish in Northeast China. Select the sweet potato produced in Northeast China, peel off the skin, clean it, cut it into small pieces, dip it in flour, fry it in an oil pan until golden brown, then take out the oil, add cooking oil to the pan, add sugar when the oil is hot, stir-fry the syrup, add the fried sweet potato, stir-fry evenly, and then serve. When eaten hot, sweet potatoes are famous for their shredded sugar, which is very beautiful. Taste of shredded sweet potato: sweet, soft and delicious, very delicious.
5, kill pig dishes. Killing pigs is one of the traditional specialties in Northeast China. Northeasters kill pigs every Spring Festival, and then they cook pig-killing dishes for their families and guests to eat together. Pig-killing dish is composed of pork, pig blood and northeast sauerkraut, which is the favorite home-cooked dish of many northeast people. The taste of the pig-killing dish: the meat is tender, the soup is fragrant, and the sauerkraut is sour and delicious, which is very appetizing and delicious.
6. Di Sanxian. Disanxian is a famous specialty dish in Northeast China, which is made by frying potatoes, eggplant and green peppers produced locally in Northeast China. Dishanxian is a very good home-cooked dish with reasonable ingredients and rich nutrition. Wash fresh potatoes and eggplant, cut into pieces, fry in oil pan until brown, then remove and control the oil. Add a little cooking oil to the pot, add green pepper, stir well the fried potatoes and eggplant, and add salt. Stir-fry with soy sauce for a few times, then take out the pan and put it on the plate. The taste of Radix Rehmanniae: fragrant, salty, soft and waxy.
7, sauce bones. Sauced bone is one of the famous dishes in Northeast China, and it is also one of the favorite "hard dishes" in Northeast China. Clean the cudgel, chop it into two pieces, put it in a pressure cooker, add a proper amount of water, cooking wine and ginger, cover it and cook it, then take it out, pour the cooking oil into the pot, stir-fry it a few times, and add light soy sauce, soy sauce, salt and pepper to taste. The taste of sauce bone: fragrant, salty, soft and waxy, the meat quality of the bone is tender and chewy, and you can also suck out the bone marrow with a straw to drink, which is very good.
8. Braised goose in iron pot. Grilled goose is one of the famous dishes in Northeast China. This is a very good hard dish. Northeast people like to eat all kinds of stews. This braised goose is a goose raised by local people in Northeast China. After processing, chop it into small pieces, and then pour the cooking oil into the pot. When the oil is hot, stir-fry the ginger goose evenly and add appropriate amount of water. Boil potatoes with high fire, add salt, soy sauce, onion and coriander. If you like spicy food, you can add some millet. The taste of goose stewed in iron pot: fragrant and salty, the goose meat is tender and delicious, and the soup is fragrant and delicious.
9. the slippery part. Oil-and-meat segment is a traditional dish in Northeast China, and it is a must-eat dish for Northeast people on holidays and Chinese New Year. The production method of the meat segment is to clean the lean meat, cut it into long strips, dip it in flour, fry it in an oil pan until golden brown, take out the oil, pour the cooking oil into the pan, add carrots, green peppers and other side dishes while it is hot, stir well, add the fried lean meat, add seasonings such as salt, soy sauce and balsamic vinegar, and stir until cooked. The taste of meat cake: fragrant, salty, sour, crisp outside and fragrant inside.
10, big face in the northeast. Northeast Face-lifting is a special dish in northeast China. Northeast face-lifting is a dish or staple food. Northeast face lift is crystal clear and beautiful. Add shredded cucumber, shredded carrot, purple cabbage and other side dishes, add salt, balsamic vinegar, sesame oil and other seasonings and mix well.
1 1, stewed pork ribs with beans. Stewed pork ribs with beans is a special dish in Northeast China. Wash stewed pork ribs with beans and cut them into small pieces. Pour cooking oil into the pot, add the cooked ribs and stir-fry to get oil, add the beans and stir-fry, add appropriate amount of water, salt and soy sauce, cover, and stew over medium heat until cooked. The taste of stewed pork ribs with beans: the ribs are tender and delicious, and the beans are soft and delicious.
12, stewed white meat with northeast sauerkraut. Stewed white meat with sauerkraut in Northeast China is one of the famous dishes in Northeast China. Braised pork belly with northeast sauerkraut, washed and sliced, washed with northeast sauerkraut for later use. Pour cooking oil into the pot, add sauerkraut and stir well, add white meat, clear water and sauerkraut juice, stew until it is almost cooked, and add salt, pepper and shredded ginger. It is best to sprinkle chopped green onion to enhance fragrance. The taste of stewed white meat with Chinese sauerkraut in Northeast China: sour, fragrant and salty, the white meat is fresh and tender, and the Chinese sauerkraut is very refreshing and delicious.