This kind of pork stew vermicelli is best served with wide noodles. This kind of coarse vermicelli has no wide noodles to use, and vermicelli can't be used. I bought wide vermicelli, but it didn't taste right, so I used the original thick vermicelli.

Exercise:

1, pork belly cut into large pieces, onion, ginger, pepper and star anise for later use;

2. After the water in the pot is boiled, add the pork belly, skim off the floating foam when the water is turned on again, remove the pork belly and wash the blood with warm water;

3. After the oil in the pot is heated, put the onion, ginger, pepper and star anise into the pot, add the pork belly and stir-fry evenly, and add cooking wine, soy sauce and rock sugar to stir-fry until the color is the highest;

4, add the right amount of warm water without pork belly, just a little more than the water of braised pork, and cook for an hour after the fire is boiled;

5. Wash the vermicelli, so that the vermicelli can absorb the taste of soup better when they are in the pot. Put the vermicelli into the pot, cover the pot, bring it to a boil over high heat, and continue to cook it over low heat/kloc-0.5 to 20 minutes until the vermicelli is soft and rotten.

2. Eggplant stewed potatoes

Eggplant stewed potatoes, as a specialty in Northeast China, have brought the softness and fragrance of potatoes to the extreme. Northeasters like to drink more soup to cook rice.

Exercise:

1. Peel potatoes, wash hob blocks and soak them in water. Wash the eggplant and break it by hand. In order to be delicious and comfortable to eat, it is recommended not to cut eggplant with a kitchen knife. Slice the meat, cut the dried red pepper into small pieces, and change the onion and ginger into knives.

2, put a small amount of oil in the pot, first put the fat and fry the oil, (put the lean meat directly without fat), and wait until the meat oil is almost out, continue to pour the lean meat and stir fry. Stir-fry the sliced meat until fragrant, then add the onion, ginger and dried pepper. A small amount of pepper powder is fragrant. Pour in the eggplant and stir-fry the eggplant slowly over low heat.

3. After the eggplant is fried thoroughly, add potatoes and continue to fry for 2 minutes. Pour in soy sauce. Add water and chop potatoes and eggplant. Low heat, cover the pot and stew until the potatoes and eggplant are rotten (be careful not to drain the soup, and leave some soup mixed with rice for special taste). Add a little salt and chicken essence before cooking.

3. Stewed mushrooms with chicken

The origin of chicken stewed mushrooms is also full of the life breath of the northeast white mountain and black soil. It is made by stewing dried mushrooms, chicken and vermicelli. It is best to choose wild hazel mushrooms and thin umbrellas to stew chicken, which can set off the delicious flavor of chicken to the greatest extent. It's really delicious. A few northeast cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.

Ingredients: chicken 750g- 1000g, mushroom 75g (preferably hazelnut mushroom in the northeast). Seasoning: onion, ginger, dried red pepper, aniseed, soy sauce, cooking wine, salt, a little sugar and edible oil.

Exercise:

1. Wash the chicken and cut it into small pieces. Blanch the chicken pieces with boiling water for 3-5 minutes (remove the blood and fishy smell of chicken), then take them out and dry them for later use;

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

3. Heat in a pot, add a little 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 and stir-fry until the color is even, add a proper amount of water and stew for about 10 minute, then pour in mushrooms and stew over medium fire (generally, Sanhuang chicken needs to stew for 5-20 minutes, and simmer for 5-20 minutes.

4. Braised tofu with crucian carp

Crucian carp stewed tofu tastes delicious, with high nutrients, especially rich in calories, protein and vitamins, and the soup tastes delicious.

Exercise:

1, crucian carp washed, onion and ginger slices ready.

2. Put the oil in the pot, stir-fry the onion and ginger, and stir-fry the crucian carp slightly.

3. fry the tofu a little (this process can be omitted)

4, crucian carp, tofu, Flammulina velutipes, onion ginger, put in a saucepan, add water to boil, and then turn to low heat.

5, stew until the soup is rich, add salt, pepper, put sesame oil and coriander powder out of the pot.

5. Stewed ribs with Chinese sauerkraut

Home cooking made of sauerkraut, ribs and other ingredients through the stew process, stewed ribs dipped in garlic paste, the taste is meaningless.

Exercise:

1. Wash the ribs with sauerkraut and cook them in a pressure cooker first (because I'm not very skilled).

2. After removing the ribs, add some water to dilute the soup, add a little salt to boil, put sauerkraut and a little onion (because it is a clear soup directly, I didn't put oil in the wok and put vegetables directly, this is a list).

3. After stewing for15min, add the cooked ribs and continue stewing for10min. Sprinkle with onions and serve when cooked.

Stewed radish with beef

There is a saying in the northeast that "eat radish in winter and ginger in summer without a doctor's prescription." Stewed radish with beef is the most popular dish in winter in Northeast China. I feel very comfortable after eating it.

Exercise:

1, prepare beef and white radish, spices. Wash the beef and cut it into small pieces at will. Wash the white radish and cut it into dices.

2, beef into the casserole, add ginger, onion, star anise, cinnamon, add a little oil and soy sauce, mix well. Keep the fire small and shake it frequently. If you are not skilled, you can use chopsticks to stir. Cook the beef until it is tight and fragrant.

3. Pour in boiled water without beef, and add dried red pepper and Siwubao. Cover, boil and stew 1 hour.

4. Put the diced radish into an oil-free dry pan and stir-fry for a while until the appearance is slightly yellow. Add diced radish to beef. Cover and boil. Turn to medium heat and cook for half an hour. Add a little salt, add green garlic and cook for a while.

7. Stewed frozen tofu with cabbage

Stewed frozen tofu with cabbage is a home-cooked dish. The main raw materials are Chinese cabbage and frozen tofu. Frozen tofu tastes better than ordinary tofu and can absorb excess fat.

Exercise:

1. Tear cabbage into small pieces. Frozen tofu is slightly melted and cut into blocks. Peel and slice the potatoes. Shred onion, garlic flap, and shredded dried pepper.

2, the oil pan is hot, add garlic cloves, chopped green onion, dried peppers and stir fry. Add cabbage and stir-fry for two minutes. Add potato chips and continue to stir fry for a while. Add a little light soy sauce, fresh oyster sauce, appropriate amount of warm water, cover and simmer for 10 minutes. Gently push in the frozen tofu, cover it and stew for 10 minute, and add appropriate amount of salt and chicken essence.

8. Stewed white meat and blood sausage with sauerkraut

Braised pork belly with sauerkraut is fragrant enough, with fresh blood sausage, warm and refreshing!

Ingredients: fat sausage, pork belly, sauerkraut, vermicelli.

Exercise:

1. Wash pig intestines with alkaline water or salt water, stir-fry fresh pig blood, remove foam, add onion, ginger, garlic, salt and monosodium glutamate, then pour into pig intestines, cook and cut into sections;

2. Blanch the pork belly with boiling water, remove the floating foam and bloody smell, cook it again with clear water, cut it into thin slices, and then put the white meat, blood sausage and cut sauerkraut into a pot and stew it with clear water for half an hour. Dip in leek, tofu, sesame sauce and other seasonings when eating.

Taste: This delicious northeast dish is best for winter. This dish is not greasy with white meat and rich in nutrition.

9. stewed potatoes with pumpkin

Pumpkin is pumpkin, stewed with potatoes, and all noodles are sweet and old.

Practice: Cut the potatoes and pumpkins into small pieces, stir-fry them in hot oil until golden brown, add appropriate amount of salt, chicken essence and a little pepper, stir well, add water after the potatoes and pumpkins have just passed through the water, and stew them on medium heat until the soup is almost dry!

10. Dunk

This is a famous dish in northeast stew. It is estimated that no one can tell what is in the stew. In short, all the dishes you can usually see can be found in it. The stew in the cauldron cools very slowly, and even if you eat it for a while, the food will still be hot.

Ingredients: pork belly, northeast miso, potato, carrot, aniseed, pepper, cinnamon, miso, onion, Chinese cabbage, mushroom, etc.

Exercise:

1. Heat the oil in the pan, add fat pork belly and stir-fry until it is raw, add soy sauce and chopped green onion, add tomato and stir-fry red oil, add the remaining pork belly, aniseed, pepper and cinnamon, and stir-fry for 1 min.

2. Put potatoes first, then other vegetables (cabbage, mushrooms, vermicelli first), and stir well. Add a little water, cover the pot and simmer for about 5 minutes. Add vermicelli and cabbage, and continue to stew until the soup is thick. Add the right amount of salt and chicken essence.