Dongbei Random Stew
About Dongbei Random Stew - Dongbei Cuisine
Northeastern cuisine in Northeast China has a long history, and Northeastern stew is one of its representative dishes. It is generous in portion and rich in taste. It is good at stewing, boiling, stir-frying and deep-frying. It makes good use of sauerkraut and vermicelli, fully embodying the cooking wisdom of Northeastern cuisine.
Ingredients
- Pork Ribs 500g
- Northeastern chaos 2 spoons
- Appropriate amount of cooking oil
- 1 tablespoon soy sauce
- Cooking wine 1 spoon
- 3 slices of ginger
- 2 green onions
Instructions
- 1. Wash and cut the Northeastern stew into pieces, blanch in water to remove the blood foam and set aside.
- 2. Heat oil in a pot and sauté onions, ginger and garlic.
- 3. Add Dongbei and stir-fry until the surface is slightly brown.
- 4. Add Dongbei Luan, ginger slices, scallions and appropriate amount of hot water
- 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
- 6. Add salt and pepper, reduce the juice over high heat, and serve.
Cultural Notes
Northeastern stew embodies the culinary essence of Northeastern cuisine. Northeastern cuisine is a unique branch of Chinese regional cuisine. Based on the rich products of the black soil, it has formed a bold and authentic food style. Pork stewed with vermicelli, chicken stewed with mushrooms, and sauerkraut with white meat are all classic representatives. In Northeast China, people are very particular about the selection of ingredients and the control of heat. Northeast stew is a concentrated expression of this ingenuity.