[Northeast cauldron stew]_How to make_How to make

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[Northeast cauldron stew]_How to make_How to make

Northeast cauldron stew is a representative of Northeast cuisine. It puts various ingredients into the prepared soup base and cooks slowly, and then it is ready to eat. It seems that the production method is relatively simple. The key point isThis is how to make a large pot of soup base. The useful materials of this soup base include soy sauce, white wine, peppercorns and other spices, and slow cooking is required to allow the ingredients to fully absorb the flavor of the soup base.

[1]Ingredients for pork stew noodles: 500 grams of pork with skin, 100 grams of noodles, 250 grams of Chinese cabbage leaves, and 10 grams of parsley.

Accessories: cooking oil, soy sauce, wine, sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, spring onion, ginger.

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

2. Soak noodles in warm water, wash and soften for later use; wash the cabbage leaves and cut into 8 cm long sections; chopped coriander; pepper, aniseed, cinnamon-filled gauze bags, tie the mouth of the bag for later use.

3. Put pork noodles and noodles in the pot, Gsau wine, white sugar soy sauce, spring onion, ginger pieces, seasoning bag, add soup, boil over high heat, skim the floating foam, turn to low heat and simmer until cooked, add cabbageStage, add refined salt, MSG to adjust the taste, pick out the shallot segment, ginger pieces and seasoning bag, sprinkle the coriander powder, serve in a bowl and serve on the table[2]sauerkraut stewed white meat blood sausageClean, stir the fresh pig blood, remove the froth, add onions, ginger, garlic, salt, monosodium glutamate, etc., pour into the pig’s intestine, cook and cut into sections; tighten the pork belly with boiling water, remove the frost and bloodyTaste, then cook again with fresh water, cut into thin slices, then put the white meat, blood sausage, and the chopped sauerkraut with the fans in the pot and simmer with water for half an hour.

Eat with leeks, tofu, sesame sauce and other spices.

[3]Chicken stew with mushrooms: 750 grams-1000 grams of chicks, 75 grams of mushrooms (chicken is a native chicken eating corn, mushrooms are hazel mushrooms on Changbai Mountain) Seasoning: spring onion, ginger, dried red pepper, aniseed, Soy sauce, cooking wine, salt, sugar, cooking oil practices: 1.

Wash the chicks and chop them into small pieces; 2.

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

Heat the pot and add a small amount of oil. After the oil is hot, add chicken nuggets and stir-fry until the chicken is discolored. Add green onions, ginger, aniseed, dried red pepper, salt, soy sauce, sugar, cooking wine.Stir in a moderate amount of water for about ten minutes, then pour in the mushrooms and simmer for 30 to 40 minutes over medium heat.

[4]Beef stew with radish: 100 grams of beef, 150 grams of white dill. Operation method: 1. Cut the beef into pieces, and cut the white radish into oblique knife pieces for later use.


Wash the beef first, boil it in boiling water, add ginger, cooking wine, and water to the pot, and simmer until 1 hour. Put the radish together and simmer until the beef is rotten. Add salt and other seasonings.