Chinese Food
One of the most famous stews in Northeast China
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The stew in Northeast China is famous. The top one must have pickled vegetables. No pickled vegetables is not in Northeast China. As a northeasterner, this dish must often appear on my table. Eating it when it's cold will make you sweat and keep warm. Eating it when it's hot will cure all kinds of anorexia.
Cooking ingredients
Cooking Steps
Step1:Preparation 1 - soak the ribs in cold water for more than 3 hours. If possible, it is best to change the water in the middle. Clean pickles and squeeze out water for use.
Step2:Preparation 2 - cut the green and scallion into scallions (part for cooking and part for cooking) cut the green and scallion into 2 pieces (part for preparation 3) slice ginger (part for preparation 3 and part for cooking
Step3:Preparation 3 - dry the soaked spareribs. Lower them in cold water. Put 3 pieces of ginger, 2 pieces of scallion leaves and 25ml of cooking wine. Boil out the froth and remove the froth.
Step4:Preparation 4- cook the ribs until there is no foam. Pour into the container and clean. Control the water for use.
Step5:Start to make 1-hot pot oil. Pour in the prepared part of scallion. The remaining 3 pieces of ginger, star anise, dried pepper, cinnamon, stir fry. Then put in the five spice powder and stir fry. Fire - medium and small fir
Step6:Production process 2 - when the green onion appears burnt yellow, add the pickled vegetables and stir fry for a few minutes. Heat - medium high fir
Step7:In the process of making 3-pickles, wrap them in oil and stir fry with ribs. Fire - medium fire.
Step8:Production process 4 - add 25ml cooking wine, 2G salt and pepper. Stir evenly. Fire - medium fir
Step9:Production process 5 - roughly stir fry. Pour in water. The amount of water should be more. More than the amount of submerged pickled pork ribs. If you like to drink soup, you can put it more liberally. Hahaha. Fire - medium fir
Step10:Production process 6 - boil the pot over medium high heat. Turn to small heat cover and simmer. If you have a porcelain jar or pot at home, it is recommended to pour it into the pot for stewing. The whole process is light. Reason - heat conduction, heat preservation, less water evaporation, more delicious stewed.
Step11:Picture - the heat of the stewing process. Slow stewing at a certain low temperature.
Step12:The cooking process is 7-about 50-60 minutes after stewing. The dish is almost ready. Judging standard: you can see if the ribs are soft enough. Add chicken essence. Taste the taste. If the taste is light, add some salt to adjust it.
Step13:Finish - close the fire and serve. Sprinkle with scallion.
Step14:A mouthful of pickles and a mouthful of soup. It's sour. It's full of hometown flavor.
Step15:Shun Fu - Qiqi's dinner table tonight. A pot of steamed bread rolls with dipping sauc
Cooking tips:The dosage of 1 @ salt is just for reference. The salt of each brand is different. Secondly, some pickles have their own salt. So when you first fry them, you must put them less. Put them less. When you finally don't have enough, you can adjust them when you come out of the pot. 2 @ about lard. If you can, it's recommended to put some. It can relieve the acid and neutralize the taste of pickled vegetables. If you don't put lard, the amount of cooking oil will increase a little. 3 @ seasoning. Don't overdo the cinnamon. Otherwise, the stewed pickled vegetable soup will have a strong flavor of seasoning. 4 @ when stewing, there must be skills in cooking with a small fire.
