First course: Northeast iron pot stew
Ingredients: 10 chicken wings; 1 potato; half a carrot; 1 handful of yuan mushroom (dried); appropriate amounts of oil, salt, light soy sauce, oyster sauce, green onion, ginger, garlic, and coriander.
Method: Wash the chicken wings, cut the inside and outside with a few cuts, add onion, ginger, garlic, and teriyaki chicken sauce and marinate. Soak a handful of Yuan mushrooms in cold water for about 1 hour, wash them clean, squeeze out the moisture, wash the onion, ginger, garlic and chop it.
Prepare a flower roll, ferment the dough in advance, and make it the way you like. Peel the potatoes and carrots, wash them, and cut them into pieces of hobs.
Stir in a pan with green onion, ginger and garlic, add potatoes, carrots, and Yuan mushrooms and stir-fry, add appropriate amount of light soy sauce and oyster sauce and stir-fry evenly. Put the marinated chicken wings, pour the sauce into the pot, add an appropriate amount of water, just leave the ingredients, and place the raw flower rolls directly on top.
Cover the pot and simmer for about 15 to 20 minutes on medium-low heat. Turn off the heat. Take out the rolls, add onion, garlic and minced coriander to enhance the flavor, add some salt to season the heavy taste, and then set it off.
Second course: Northeast Daqiao
Ingredients: 1 corn; 1 carrot; 1 potato; 300g beans; 400g pork ribs; oil, salt, chili sauce, cooking wine, pepper ingredients, green onion, ginger, and bay leaves.
Method: Cut the cooked corn into pieces, peel the potatoes and carrots and wash them by cutting the hob pieces, pick the beans and wash them.
Sow the ribs in cold water to get bleeding water, put cold water into the pot, add onion and ginger, blanch it, then remove it and use cold water to control the water. Stir in the oil pan and stir-fry all the seasonings, add the ribs and stir-fry, spray some cooking wine, add appropriate amount of chili sauce and stir-fry, add appropriate amount of water and sprinkle some green onion and ginger, bring to a boil over high heat, and simmer for about 15 minutes.
ribs are basically stewed, add corn, potatoes, carrots and beans, continue to stew for about 5-8 minutes, add appropriate amount of light soy sauce to season, and then set it off.
The third course: Demoli stewed fish
Ingredients: 1 crucian carp; half a piece of tofu; 1 handful of vermicelli; 150 grams of pork belly; 3 slices of cabbage leaves; Xiangqi sauce 100 grams; oil, onion, ginger, pepper, light soy sauce, bay leaves, cinnamon , dried red pepper, cooking wine, appropriate amounts.
Method: Blanch the pork belly and wash it in cold water. Add appropriate amount of water to the pot, add onion, ginger, pepper, bay leaves, and cinnamon, add the blanched pork belly and cook for 10 minutes without cooking. Soak the vermicelli in cold water in advance, clean the carp and remove the fishy lines, make a flower knife, wash the cabbage and cut into sections, slice the tofu, slice the pork belly and slice the
Add an appropriate amount of oil to the cabbage, and fry the crucian carp on both sides over high heat until golden brown and set aside. Stir in the pan with fragrant pepper ingredients, basically fry the paste, then take out the pepper ingredients and throw away the remaining oil in the pan. Stir in the pan with green onion, ginger and dried peppers, add Xiangqi sauce, soy sauce, and cooking wine to stir-fry to bring out the sauce aroma, add appropriate amount of water, add cabbage leaves, fish, tofu, pork, and vermicelli to boil over high heat and simmer for about 10 to 15 minutes, turn off the heat and release it out of the pot.
The fourth stage: Pork stewed with vermicelli frozen tofu
Ingredients: half a sauerkraut; an appropriate amount of pork; 1 handful of vermicelli; half a piece of frozen tofu; appropriate amounts of oil, salt, five-spice powder, light soy sauce, onion, and ginger.
Method: Wash and cut the sauerkraut into shreds, rinse it, squeeze out the moisture, wash and slice the pork, preferably pork belly, and add more lean pigs as delicious as it is.
Stir in a pan with five-spice powder and green onion and ginger, add sauerkraut and stir-fry, and stir-fry the sauerkraut. Add appropriate amount of water and add vermicelli. The lean pork does not need to be stir-fried. Add a little cooking wine and light soy sauce to marinate. Put it directly into the pot, add frozen tofu, bring it to a boil over high heat, and simmer until the vermicelli is transparent.
Add salt, light soy sauce, chili oil and pepper oil to season and put it in the pot.
has cooled down. It is recommended to have 4 large Northeast stews, which are delicious and nourishing. Stew 1 pot every day and keep your whole body warm.Welcome to leave a message. If you like this article, please like, forward and share. Thank you for your encouragement and support!
This article is an original picture and text of Dahai Weilan. The stealing of texts and pictures will be prosecuted
#I am creating the second issue of Toutiao#
