How to make random stew in the Northeast. How to make random stew:

After the oil is boiled, put the Sichuan peppercorns into the pot. When the Sichuan peppercorns smell fragrant, add the meat. Stir fry for a while. When the meat changes color, which is about medium rare, add the potatoes and fry together with the meat.

After frying for a while, you will feel that the potatoes are not so stiff. Add the beans and eggplant together and stir-fry for a while.

Pour in a little soy sauce and fry for a while (about five to eight minutes). Add water, add onion, ginger, garlic, aniseed, salt, cover the pot and simmer!

Just add chicken essence when it is ready to be cooked. Of course, if you like coriander, you can chop some chopped coriander and put it on top of the vegetables after taking it out of the pot. This will make it look better. You can try it. If you like spicy food, you can add one or two hot peppers.

Stew method 2:

A. Pork belly must be used

B. Northeastern bean paste (Beijing’s soybean paste is all noodle sauce, so it doesn’t taste good) )

C. All vegetables (except potatoes and carrots) must be torn by hand. Such dishes are easy to absorb during the cooking process and do not destroy the nutrition of the vegetables.

You can put the ingredients according to your own preferences, including all kinds of vegetables and meat.

1. Wok bottom meat:

Pork belly (separate fat and lean), aniseed, pepper, cinnamon, miso, green onion, add oil to the pot and heat, add fat Stir-fry the pork belly, add soybean paste and chopped green onion, stir-fry, add tomatoes and continue to stir-fry until the red oil comes out, add the remaining lean pork belly, aniseed, peppercorns, and cinnamon, stir-fry for 1 minute.

2. Add vegetables:

Add potatoes first, then add other vegetables one after another, stir-fry evenly (leave the cabbage, mushrooms, and vermicelli aside), add mushrooms, and add a little water, cover the pot and simmer over low heat for about 5 minutes, add vermicelli and cabbage, continue to simmer until the soup thickens, add an appropriate amount of salt and chicken essence, and it's ready! Pour it on rice and eat it, and you won't feel cold in the cold winter.

1. Lycopene in tomatoes, beta-carotene in pumpkin, bioflavonoids in tomatoes and eggplants, and vitamin C in green peppers are all powerful antioxidants. Mushrooms contain a large amount of B complex. Vitamins and minerals, bean sprouts contain high-quality protein, which can provide a variety of nutrients and antioxidants, which are of great benefit in enhancing human immunity and resistance.

2. What is worth mentioning in the whole dish is the blue-purple eggplant. Blue-purple food has the strongest antioxidant effect among all colored foods. No other color of food can compare to helping reduce stress, delay or even reverse some of the damage to the aging brain, and improve memory. Therefore, add blue and purple foods to your table.

3. What’s more valuable is that both tomatoes and eggplants contain extremely high amounts (700 micrograms) of bioflavonoids. Bioflavonoids can prevent low-density lipoprotein from being oxidized and help slow down platelet clotting in the blood. It can also make the arteries and capillaries in the heart stronger, regulate blood pressure and heart function, prevent the occurrence of heart disease and stroke, and prevent the spread of cancer cells; it can also prevent cataracts; increase Capillary strength, preventing capillary rupture, leakage and bleeding. Women with easily injured or bruised skin, varicose veins, bleeding gums, nosebleeds, habitual miscarriage, and people suffering from hemorrhoids should consume it regularly.