Ingredients

Pork belly 400g

Half a cabbage

Two potatoes

Two tomatoes

ingredients

light soy sauce

3 teaspoons

cooking wine

1 teaspoon

white sugar

7 teaspoons

salt

1 teaspoon

dark soy sauce

1 teaspoon

vegetable oil

1 tablespoon

The practice of stew in northeast China

1.

Pork belly is cut into thin pieces, slightly thinner than braised pork and slightly thicker than the meat pieces usually stir-fried, and marinated with a small amount of cooking wine and soy sauce.

2.

When curing meat, prepare side dishes, cut potatoes into hob pieces, cut tomatoes into small pieces, and tear cabbage into small pieces. The size of tomato pieces is arbitrary and does not need to be too big; I tore the cabbage by hand, so it tastes primitive and tastes better.

3.

Cool the oil in a hot pot, and add less oil, because the pork belly will give out oil. Add the pork belly, fry it slightly, and then stir it constantly to make the pork belly give out oil.

4.

When the color is completely changed, add 3 teaspoons of white sugar and stir-fry the sugar slightly. This process will make the meat color, and it will have a crisp and tender feeling, which is more chewy. If you don't like it or feel troublesome, you can replace it with a spoonful of soy sauce, or you can just skip it and move on to the next step.

5.

Add potatoes and stir fry until the surface of potatoes is slightly Jiao Hong and slightly colored.

6.

Add cabbage and tomatoes, stir-fry slightly, add hot water, and just add the ingredients. The amount of water depends on personal preference. If you like soup more, add more, and if you like dry it a little less. Because tomatoes and cabbages will be slightly out of water, remember to count them in.

7.

Bring the fire to a boil, then simmer on low heat, and then add about 4 teaspoons of sugar and 3 teaspoons of soy sauce, because my mouth is sweet and tomatoes are sour, so you can taste it and add some more. Stew until the soup is slightly thick, add salt, according to personal taste, because there is soy sauce, avoid being too salty. There is more than one bowl of soup left to turn off the fire. When collecting juice, master it according to your own taste, and collect more thick juice.

knack for cooking

1, the so-called chaotic stew, is to increase or decrease your favorite raw materials at will, such as cabbage, corn, green pepper and eggplant;

2, the stewing time depends on the degree of softness you like;

3, leave more soup, with rice, absolutely;

4, although the stew is delicious, but pay attention to the amount, stew too much, it is not good to keep it for too long, nitrite will grow.