Dongbei Pork Stew With Glass Noodles

About Corn Pork Patties - Dongbei Cuisine

Northeastern corn patty is a classic traditional dish in Northeast China and a representative work of Northeastern cuisine. It is generous in portion and rich in taste. It is famous for stewing, boiling, stir-frying and deep-frying. It makes good use of sauerkraut and vermicelli. (Zhūròu Dùn Fěntiáo) is widely popular in local families and restaurants.

Ingredients

• Flour 300g
• Beef stuffing 300g
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Instructions

1. 1. Cut the beef filling into thin slices or small pieces, add cooking wine and a little soy sauce and marinate for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
3. 3. Add the beef filling and stir-fry quickly over high heat until it changes color.
4. 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
6. 6. Remove from the pan and serve on a plate

Cultural Notes

Northeastern corn patties embody 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 corn patties are the epitome of this ingenuity.