Northeast stew is simple and easy to cook, with good meat, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China. Today, shallots will talk to you about this famous northeast stew! Each one is thrown in and fried, and the surface is golden. Take it out for pregnancy! Five catties of pork belly slices and five catties of lean meat slices are thrown in. Stir-fried discoloration. Dried peppers, spices, seasonings and additives are thrown into the pot, and the cauldron is filled with water, and then the cooked big bones and ribs are thrown into the pot. Stew for half an hour.
There is still a difference between stew and other stews in Northeast China. Northeast cuisine is very unrestrained, and there are several fixed combinations that are irrelevant to stew. For example, chicken stewed with mushrooms, potato stewed with eggplant, ribs stewed with beans and pork stewed with vermicelli. Keep stirring, of course, it would be better if you could stir the spoon, haha, this may be a bit difficult for girls. After frying until the color is golden, start a lot of water and start stewing. Be sure to stew slowly! Northeast stews can be made from local materials. Just grab a few vegetarian dishes, meat and fungi and you will be able to stew a house full of fragrant delicacies. Northeasters like to eat stews, which are rich in flavor, and the ingredients are thorough, and the soup is crisp, thick and fragrant. After a bowl of people who eat, they will take out the stewed beans and stir them directly with an iron pan (without oil) until the beans turn green, and then pour them out! Pork belly, potatoes, beans, eggplant, garlic, pepper, aniseed, ginger onion, dried pepper, soy sauce and white wine are soaked in water first, and then taken out for later use. Heat the oil pan, add onion, ginger, garlic, three star anise and appropriate amount of red pepper, stir-fry until fragrant, then add ribs and cooking wine to stir fry, and then add boiling water.