Chinese Food
Hot dishes in northern Shanxi
(74457 views)I often miss home when some festivals come. I think of my father's taste. It must be my father's famous northern Shanxi stew. Most of the stewed vegetables in Xi'an are filled with meatballs. The soup and water encroach on the basin. They are eaten in the mouth. There is a faint taste of hot pot ingredients. All my good expectations will be destroyed in an instant. In the north of Shanxi Province, most people take stew as their main dish when entertaining guests. Don't say it's too monotonous. You know that there are many ingredients in this stew. A variety of food ingredients and flavors complement each other and contain each other. How can we get a good product. Think about it. It's similar to the character of the northern Jin people. -
Cooking ingredients
Cooking Steps
Step1:Soak the agaric and powder strip in advance, remove the root of agaric and put it to use; wash and slice the hind leg meat, cut the green pepper into sections, cut the tomato into pieces, peel and roll the potato into pieces, rinse off the starch on the surface with water, drain and put it to us
Step2:Pour enough oil into the pot. When the oil is 5% hot, put the potato into the pot. Fry until the skin changes color. Remove
Step3:Put the extra oil in the container. Leave the bottom oil in the pot. Put in the Chinese prickly ash and star anise. Stir fry the meat until it changes color. Pour in the soy sauce and color it
Step4:Add green pepper, agaric, potato, bean sprout, tomato, stir fry in turn, put in raw sauce to extract fresh, salt to taste
Step5:Add a small amount of water. Finally, put in the powder belt. Cover the pot and stew for 2 minutes. Chop the garlic. Put in the bowl. Pour in a small amount of vinegar. Before leaving the pot, cook in the dish.
Cooking tips:1. Potatoes that have been fried in high temperature have a different fragrance. This is also the secret of making stewed dishes by our local people; 2. If there is lard, it's better to fry it with lard. It's more fragrant; 3. Cooking garlic vinegar before leaving the pot. It's also the key to this dish. And it's better to use Shanxi old vinegar. Pay more attention to Sina Weibo - @ huasangzhuoma has skills in cooking delicious food.
