Share 3 delicious ways to eat Northeast cuisine.
1. Stewed goose in an iron pot.
Steps:1Take a rural free-range goose (about 3250 grams) to slaughter and remove the feathers and make it clean, and chop it into large pieces of 7 cm square;100 g of potatoes peeled and cut into cubes with a knife;500 grams of Chinese cabbage (cabbage plays a role in absorbing oil) cut into wide strips.
2.Put 100 grams of soybean oil and cooked lard in a large iron pot (the oil should be slightly more, because the fat content of goose meat is relatively small), and when it is hot, put in the goose pieces and cook 20 grams of high liquor.
3.Stir-fry over medium heat until the skin is dry and fragrant, then add 5 grams of cinnamon, tangerine peel, and Sichuan pepper, 2 star anise, 10 grams of long red dried pepper, 50 grams of green onions, and 50 grams of ginger, continue to fry the fragrance, add 10 grams of thirteen spices, 80 grams of bean paste, soybean paste, and soy sauce to taste.
4.Add old soup and beer, a bottle of goose pieces, adjust the salt to boil, change to low heat and simmer for 1 hour, then add potato pieces, place cabbage strips, simmer for 15 minutes over medium heat, add 15 grams of monosodium glutamate to taste, and you can eat.
Notes:1After blanching, the goose should also be cleaned several times before cooking, the goose meat is more fishy, and the taste is not affected by poor processing.
2.When stir-frying goose meat, you should first fry the sugar color, and the prepared dish is beautiful and delicious.
3.The amount of water added during simmering can not exceed the ingredients, don't fill too much, the taste will be diluted.
2. Pork stewed vermicelli.
Steps:1Soak the vermicelli in warm water in advance to soften and set aside. Wash the pork belly and cut into cubes.
2.Pour an appropriate amount of water into the pot, bring to a boil over high heat, pour in the cut pork belly, blanch until the water boils, take out, drain and set aside.
3.Wash and slice the green onions. Soak star anise and cinnamon in clean water. Remove the garlic cloves and set aside.
4.When the oil in the pot is hot, add the green onion, ginger, Sichuan pepper and star anise to stir-fry the pot, add the pork belly and stir-fry evenly.
5.Add cooking wine, dark soy sauce and rock sugar and stir-fry until browned.
6.Add an appropriate amount of warm water to cover the pork belly, a little more than the water used to make the braised pork. Bring to a boil over high heat and simmer for an hour.
7.Add the soaked vermicelli and simmer for another 5 minutes.
8.Add MSG and other seasonings and remove from the pan.
Notes:1Choose fresh pork belly, fat and lean, so that the stewed meat is more fragrant.
2.The vermicelli should be soaked in warm water in advance to soften, otherwise it is easy to overcook or harden during the stewing process.
3.When stewing meat, add plenty of warm water and simmer it slowly over low heat, so that the stewed meat is more flavorful.
4.During the stewing process, the amount of seasoning can be adjusted according to personal taste.
5.If you want a richer texture, you can add some dark soy sauce or light soy sauce to add color and flavor.
Third, the three fresh.
Steps: Method 1:
1.Prepare the ingredients: Potatoes and eggplant cut into hob cubes and glued with dry starch. Large chili peppers cut into small pieces.
2.Boil the oil in a pan until ripe, fry the potatoes and serve.
3.The eggplant is also fried until the skin is crispy and then served.
4.Pour out the hot oil and pour over the large chili cubes.
5.Light soy sauce, sugar, chicken powder, salt, water starch into a bowl of juice, leave the bottom oil in the pot, fry the garlic slices until fragrant, put in the three main ingredients, and then pour the bowl juice into the high heat and hang the juice out of the pot and put it on the plate.
Method 2: 1Prepare the ingredients: Cut the potatoes and eggplant into hob pieces, and cut the green onions, garlic, green peppers, and red peppers for later use.
2.Put oil in the pot and boil until it is 70% hot, add the potatoes, fry until golden brown and remove them. Then pour in the eggplant, fry until golden brown, add the green pepper and red pepper pieces and fry slightly, and remove them together.
3.Leave a small amount of remaining oil in the pot, add chopped green onion and garlic and stir-fry until fragrant. Add a small amount of broth, soy sauce, sugar, salt, potatoes, eggplant, green and red peppers and cook slightly, and thicken with water starch.
Notes:1Use fresh vegetables.
2.When frying, you should grasp the temperature of the oil and fry it until tender.
3.Thicken out of the pan and pour a little cooked oil, the color will be better.
4.If the pan sticks during the production process, you can add a small amount of water or oil at the right time.
5.It is best to eat it in time after making it so as not to affect the taste and flavor.