Stewed mushroom with chicken is a well-known dish in Northeast China. It is best to choose wild hazel mushroom and thin umbrella for stewed chicken. Hazelnut mushroom can set off the fresh flavor of chicken to the greatest extent, and it is a veritable delicacy. A few northeastern cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.

Raw materials:

750g of broiler-1000g, 75g of mushroom (preferably hazel mushroom in the northeast), a little of onion, ginger, dried red pepper and aniseed.

Seasoning:

Soy sauce, cooking wine, salt, sugar, edible oil.

Practice:

1. Wash the chicks and chop them into small pieces;

2. Soak the mushrooms in warm water for 30 minutes and wash them for later use;

3. Heat in a pan, add a small amount of oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry the color evenly, add appropriate amount of water and stew for about 10 minutes, then pour in mushrooms and stew for 30 to 40 minutes on medium fire.

Note:

After this dish was introduced into the customs, a chef improved it, adding mung bean powder skin to it and cooking it together, which is also unique. Especially in winter, it also has the functions of promoting blood circulation to dispel cold and preventing the invasion of cold.

Second, pork stewed vermicelli

Northeasters will kill pigs during the Chinese New Year, cut them in chunks, and when relatives and friends visit, they will stew them with vermicelli. The vermicelli are also rolled with potato starch, a specialty of Northeast China. After a while of fire, the aroma is overflowing, and you can faint with happiness when you smell your nose. Fill a bowl of rice, put pork stew vermicelli and soup into the bowl with water, and everyone will gather around and eat. Life is so warm and beautiful.

Raw materials:

500g pork belly with skin, 0/00g vermicelli/kloc-,250g Chinese cabbage leaves, 0/0g coriander, a little pepper, aniseed, cinnamon, onion and ginger.

Seasoning:

Cooking oil, soy sauce, Shaoxing wine, sugar, refined salt, monosodium glutamate, and pepper.

Practice:

1 Peel the pork with fire, scrape it in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander, and control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft; Wash cabbage leaves and cut into 8 cm long segments; Minced coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tied tightly for later use.

3. Put pork pieces and vermicelli into the pot, add Shao wine, white sugar soy sauce, onion pieces, ginger pieces and seasoning bags, add soup, boil over high heat, skim the floating foam, turn to low heat and stew until cooked, add Chinese cabbage pieces, add refined salt and monosodium glutamate to adjust the taste, pick out onion pieces, ginger pieces and seasoning bags, sprinkle coriander powder, and serve in a bowl.

Third, stewed beans with ribs

Raw materials:

Pork ribs, beans, onions, ginger, garlic.

Seasoning:

Cooking wine, salt, monosodium glutamate, soy sauce, pepper powder, pepper.

Practice:

1. Cut onion, ginger and garlic first, a little. Pour oil into the pot, stir-fry onion, ginger and garlic, and taste.

2. Add a spoonful of sugar, stir-fry the ribs with a spoonful of soy sauce (color) until the bones at both ends of the ribs are exposed, add boiling hot water, and add beans if there are no more ribs.

3. Put a spoonful of cooking wine, a spoonful of soy sauce, a little pepper powder, pepper, salt and monosodium glutamate, simmer for 10 minutes, then add some shredded onion and stew.

You can eat it in about half an hour, but some people are especially willing to eat it very well. You can stew it for a long time to ensure the fragrance of the house.

Fourth, Desmolly stewed fish

Raw materials:

One tail of grass carp, herring or carp, one piece of brine tofu, one piece of vermicelli, several pieces of Chinese cabbage and pork belly, several pieces of hazelnut mill or mushrooms, and one potato.

Ingredients:

Two green peppers, small dried red peppers (less spicy), one onion, one ginger and half garlic.

Seasoning:

Salt, cooking wine, sugar, soy sauce, pepper, star anise, cinnamon.

Practice:

1, oiling: wash the fish, change the knife, control the water, oil or fry for three or four minutes.

2, soup: master the amount of salt according to your own taste; Cut the onion into sections, don't chop it up, which can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients in the cooking basin and mix well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use.

3. Stewed fish: After the fish is oiled, pour out the excess oil, pour the prepared soup on the fish, and add pork belly; Add boiling water, the amount of water is less than the fish body and the side of the big spoon, and stew it with strong fire; Boil the water for three or five minutes and then simmer for 20 minutes. Pay attention to the amount of water not to be too small. First, it takes a long time to stew. Second, vermicelli is needed later, and vermicelli can be used for drinking water.

4. Feeding: After the fish is stewed in the pot for about 25 minutes, add vermicelli, potatoes and hazelnuts. Do not stick the vermicelli to the bottom of the pot to avoid sticking to the pot. After 10 minute, add the sliced tofu and cabbage. After 10 minute, add the sliced tofu and cabbage. Put the whole cabbage in, and turn off the heat and take it out after five or six minutes.