As a Northeasterner who has been in a bitterly cold place at high latitudes for a long time, I naturally like hot hot pot since I was a child - the Northeastern specialty boiled pot bottom. Jiu Guo Di originated from the continuation of Manchu traditional hot pot in the Northeast folk. It is a simplified version of Manchu hot pot. Because it is made into a ready-to-eat dish, it does not need to be as cumbersome to prepare as Northeastern hot pot, but it also has the uniqueness of Northeastern winter hot pot. The taste makes it popular in the three northeastern provinces and Beijing area.

Cut the sauerkraut into thin strips, blanch the vermicelli and dried day lily in boiling water, cut the frozen tofu into pieces, chop the crab into pieces, pick out the shrimp thread, soak the dried shrimp, mussels and scallops in warm water. Two minutes; set the pot on fire, fill the pot with an appropriate amount of stock, put shredded pickled cabbage, dried fresh seafood and frozen tofu and day lily into it, add onion and ginger slices, aniseed, refined salt and seasoning, bring to a boil and skim off the foam. , neatly add the pork belly with modified knife, simmer for 20 minutes, then turn up the heat, add the mutton and vermicelli, adjust the salty taste, wait until the soup boils again, taste the soup first, then eat Pickled cabbage, dipped in sesame sauce, fermented bean curd, and chive flowers, eating mutton slices, and eating shrimp and crab meat in Yukou, a sense of satisfaction comes from my heart. If only I could have a bite of boiled pot bottom in the cold winter, hey! The little taste is delicious!

Stir-fried pork belly with coriander! This is a dish made by his father when he was a child, and he also ate it at a dinner party outside. First cook the pork belly, let it cool and then cut it into large dices. Wash the coriander and cut it into sections. Cut the dried chili pepper into sections. Then heat the oil in a pan, add some Sichuan peppercorns and fry until fragrant. Take it out, add the diced pork and stir-fry before adding it. Add shredded ginger, dried chili peppers, coriander, and green onions, stir-fry for a minute or two and serve. It’s fragrant and spicy, perfect for rice! Now when I describe it, my mouth seems to overflow with fragrance! The taste can be copied, but my father can no longer see me again!

Meat cakes, fish noodles, spicy radish and smelly pickles made by my mother, these are blessings from heaven to me! What you eat is that nature and man are one, forgetting both things and me, and you can’t tell who is the food and who is me! ! ! That kind of heartiness can only be felt when mom is here! Nowadays, eating is just to complete the task. Food and people are two different things. You can eat it or not eat it. . .

The oil refining residue was kept in front of me, and I would secretly eat a piece of it for a while, and then I would secretly eat a large bowl after refining. Normally I couldn’t eat oil, but suddenly I couldn’t lose weight after eating a large bowl, and I filled my trouser pocket with oil. Son, it lasts for three or four days.

There weren’t many dishes when I was a kid. The one dish that remains fresh in my mind is the pork belly and tofu pancakes that my grandmother cooked in a clay pot. At that time, eating this dish can be called a delicacy of the mountains and seas today. Okay, does anyone feel this way?

Damn it, I forgot about it

Stir-fried pork liver. When I was young, my family was poor, and pork liver was relatively cheap. At that time, it only weighed a few cents per pound. Wash and slice it, mix well with corn starch and light soy sauce, heat 80% of the oil in the pan, stir-fry for 30 seconds, add some green onions, fungus, some salt, MSG, and cook. Adults With wine and dinner, we thought it was really delicious.

An unforgettable dish from my childhood: pan-fried large intestine with potato flour. It was so fragrant and craving for me throughout my childhood. The smell and fragrance are still fresh in my memory and I can't forget them.

White Pork with Garlic Sauce

The most memorable dish in my childhood~

It must be the most common dish in Chongqing, Twice-cooked Pork with Garlic Sprouts [呲呲][ Like], in that era of scarcity, everything had to be supplied by ticket. When I was a child, I would laugh out loud after eating a few taels of meat at home every month. I could have a delicious meal of twice-cooked pork with alternating fatty meats. Some of them were made with garlic sprouts, and some were made with hometown salted vegetables. The fragrance on the tip of my tongue. It will be unforgettable for a lifetime. The best memory of childhood is to eat a delicious meal of twice-cooked pork... Memories from the eastern Sichuan area of ??Chongqing [Compare Heart][Compare Heart][Compare Heart]