The specific steps for making steamed stew in northern China are as follows.

The specific steps for making steamed stew in the north are as follows:

1. Wash the pork belly or large bones (or chicken) and put them into the pot. cook.

2. Chop the lean meat into minced meat, add an appropriate amount of chopped green onion, minced ginger (don’t add it if you don’t like ginger), pepper noodles, MSG, sesame oil, soy sauce, and salt, just like making dumpling fillings. Set aside.

3. Take out some soup from the soup pot, but don’t make it too hot, just warm the soup.

4. When the pork belly or large stick bones (chicken) are cooked thoroughly, take them out and place them in a basin, and then use a strainer to take out some of the soup seasonings that were previously placed. There should be no other impurities in the soup.

5. While the soup is bubbling, pour in the prepared starch all at once, make the live starch into a paste, and then taste it to see if it tastes salty and adjust according to your taste. Decide whether you need to add more salt; make it neither too thick nor too thin.

6. Pour the prepared starch paste into the prepared container. (Today’s containers are generally stainless steel shallow dishes. In the past, the Xuanzi used by grandma’s generation was on the market. Can't find it anymore.) Put it on the steamer drawer and steam it. It usually takes 40 minutes to steam it.