The 10 most popular dishes in Northeastern Chinese cuisine, every one of them a rice killer

I've been eating this dish since I was a kid. Juanzi thinks this dish is really delicious. Isn't TVB always just cooking a bowl of noodles? We stew pork ribs instead - that's real sincerity. You guys agree, right!

Ingredients: pork ribs, green beans, potatoes, oil, scallions, ginger, garlic, star anise, light soy sauce, dark soy sauce, salt, MSG.

Method:

1. Wash and prepare all ingredients.

2. Saute scallions, ginger and garlic in the wok, add the pork ribs and stir-fry, then add light soy sauce, dark soy sauce and star anise.

3. Once the ribs change color, add half a pot of water, add scallion sections and ginger slices, and simmer over low heat for 40 minutes until the ribs are tender.

4. Add the green beans and potato chunks, and stew over high heat until the green beans are soft and tender.

5. Add salt and MSG to season, and it's ready. Don't forget to cook the rice.

Sauerkraut Stewed with Blood Sausage

If it's farm-slaughtered pork and freshly stuffed blood sausage, even better! Many people are afraid to eat blood sausage, but actually blood sausage is rich in nutrients and delicious. Those who are afraid to eat it are really missing out!

Ingredients: sauerkraut, pork belly, blood sausage, glass noodles, oil, scallions, ginger, garlic, star anise, dried chili peppers, salt, MSG.

Method:

1. First, stir-fry the cooked pork belly with dried chili peppers and star anise.

2. Then add the sliced Northeastern sauerkraut (homemade is best). Stir-fry.

3. Add some stock or hot water. Bring to a boil, then simmer over low heat for 15 minutes.

4. Then add the sliced blood sausage pieces and the soaked glass noodles. Stew for about another 15 minutes.

5. Before serving, add some salt and sprinkle with chopped scallions.

Hupi (Steamed Flatbread on Stew)

It's said to be a Jinzhou delicacy, and it has the same wonderful effect as iron-pot braised noodles! Hupi has a history of more than 300 years. What we're eating is an old-fashioned flavor - the flatbread soaks up the taste of the dish, absolutely amazing!

Ingredients: flour, green beans, potatoes, pork belly, lard, scallions, ginger, thirteen-spice powder, light soy sauce, cooking wine, salt, chicken essence, yellow bean paste.

Method:

1. Wash and prepare the vegetables. Put the fatty pork into the pot to render the oil.

2. Cut the pork belly into large slices, cut scallions and ginger into large pieces and stir-fry in the pot, add thirteen-spice powder, light soy sauce, cooking wine and salt, pour the blanched green beans into the pot and stir-fry, stir-fry for a while longer, pour the potato chunks into the pot, stir-fry, and once evenly mixed, add more water and simmer over low heat.

3. Make the dough, making sure to use warm water, otherwise the dough will be too hard. The dough should be kneaded soft; after kneading, let it rest for a while (to make the dough softer), then pinch off small dough balls, roll them into flatbreads (on the thicker side), brush both sides with some oil, stack several small flatbreads together and roll into a large flatbread. Be sure to brush plenty of oil or they won't separate.

4. Place the rolled flatbread into the pot, covering the vegetables, and simmer over low heat, being careful not to let the sauce reduce too much. Then it's ready to serve.

Napa Cabbage Stewed with Tofu

A dish you can make in minutes. Napa cabbage is the ultimate Northeastern vegetable - sweet and fresh, tender tofu, fragrant pork belly. Dig in!

Ingredients: napa cabbage, tofu, pork belly, vegetable oil, chopped scallions, ginger slices, scallions, ginger, pepper powder, chicken essence, salt.

Method:

1. Wash the napa cabbage and slice it, wash the tofu and cut it into chunks.

2. Heat oil in the pot, add chopped scallions, ginger slices and pork belly and stir-fry until fragrant. You can add a little soy sauce.

3. Add the napa cabbage, stock and tofu, and cook until done.

Luandong (Mixed Stew)

Northeastern mixed stew - put simply, it's a bunch of vegetables stewed together, with the original juices of the vegetables blending into one flavor. So delicious it's intoxicating. Think it looks messy and fussy? You just don't know how good it is!

Ingredients: pork belly, tomatoes, potatoes, green beans, eggplant, cabbage, ginger, scallions, garlic, star anise, Sichuan peppercorns, oil, salt, soy sauce, doubanjiang (fermented bean paste), chicken essence.

Method:

1. Cut scallions into sections, ginger into slices, garlic into slices. Heat the wok with cold oil and saute the scallions, ginger and garlic until fragrant.

2. Cut the pork belly into thick slices, add to the pot and stir-fry, rendering the fat over low heat for about 10 minutes.

3. Remove the stem from the eggplant, tear it into strips by hand, add to the pot and stir-fry until it changes color.

4. Remove the strings from the green beans and snap them into bite-sized pieces, add to the pot and stir-fry evenly.

5. Cut the tomatoes into irregular chunks, add to the pot and stir-fry evenly.

6. Peel the potatoes, cut into irregular chunks, add to the pot and stir-fry evenly.

7. Add soy sauce, stir-fry evenly, then add doubanjiang.

8. Add enough water to cover the ingredients, bring to a boil over high heat, then simmer over low heat for 30 minutes, then reduce the sauce over high heat.

9. When the sauce is almost reduced, add the hand-torn cabbage, and finally add salt and chicken essence to season.

Pork and Napa Cabbage Stewed with Glass Noodles

Add plenty of napa cabbage and extra dark soy sauce. This dish can also be called Old Chef's Cabbage. That's right, famous dishes all come from the streets! I have to tell you, Juanzi makes this dish the best!

Ingredients: napa cabbage, pork belly, glass noodles, salad oil, salt, scallions, ginger, garlic, star anise, Sichuan peppercorns, cinnamon bark, light soy sauce, dark soy sauce.

Method:

1. Heat oil in the wok; when it's about 50% hot, add Sichuan peppercorns and ginger slices together and saute until fragrant, remove the peppercorns, then add cinnamon bark and star anise and saute until fragrant;

2. Add the cooled pork belly chunks and stir-fry for 5 minutes. Once the skin turns golden brown, add a little dark soy sauce, stir-fry briefly, then pour in hot water to cover the pork belly, cover with a lid, and stew over medium-low heat.

3. After 20 minutes, add the napa cabbage and glass noodles, along with salt and light soy sauce, cover with a lid, and continue stewing over low heat. Be careful not to overcook the glass noodles - remove from heat while they're still chewy.

Di San Xian (Three Treasures of the Earth)

Di San Xian can be called an eternal classic dish. Although oil-blanched dishes aren't very healthy, we can try to use as little oil as possible. Come on, let's eat big bowls of rice!

Ingredients: potatoes, eggplant, green bell peppers, scallions, ginger, garlic, salt, soy sauce, chicken essence, water starch, sesame oil.

Method:

1. Prepare the ingredients.

2. Heat oil in a non-stick pan and pan-fry the potatoes until slightly golden.

3. Heat oil in a wok and add the eggplant, stir-fry.

4. Stir-fry until the eggplant skin wrinkles and softens, then saute scallions, ginger and garlic until fragrant.

5. Add the potatoes and stir-fry evenly.

6. Add soy sauce and salt. Add a little water and stir-fry for a moment.

7. Add the green bell pepper pieces and a little chicken essence and stir-fry.

8. Add an appropriate amount of water starch and stir-fry evenly. Finally drizzle in sesame oil, stir-fry evenly and turn off the heat.

Liurou Duan (Crispy Fried Pork Bites)

Northeastern liurou duan is the most classic Northeastern dish - crispy outside and tender inside, savory and delicious. But it's not very easy to make!

Ingredients: pork, potato starch, green bell peppers, salt, soy sauce, scallions, ginger, garlic, cooking wine, water, white sugar, vegetable oil, thirteen-spice powder.

Method:

1. First put the potato starch into a container, add water and stir to make starch water. Don't worry about the amount of water - a thinner starch water is fine. Let the starch water sit for about 10 minutes, and the starch and water will separate.

2. While the starch water is resting, cut the green bell peppers into small pieces.

3. Take a bowl, put the minced scallions, ginger and garlic and 1.5 tablespoons of soy sauce into the bowl, then add 1/2 teaspoon of salt, white sugar and thirteen-spice powder, add a tiny bit of starch, and finally add a small half-bowl of water and stir everything together to make the seasoning sauce.

4. While the starch is resting, cut the meat into small pieces and put them into a large bowl, add 1 tablespoon of cooking wine, half a tablespoon of soy sauce, and 1/2 teaspoon of salt, and mix well with your hands to marinate for a while.

5. Pour off the clear water on top of the soaked starch water, and pour the remaining starch slurry into the meat bowl. After the starch settles it's not easy to pour out, so you can use a spoon or your hand to scrape the bottom and scoop it into the bowl. You can also drip in a few drops of oil and mix together - this way the meat won't splatter as much when frying.

6. Mix the meat and starch slurry well with your hands. Pour a slightly generous amount of vegetable oil into the wok, heat it to 50% hot, and add the starch-coated meat pieces one by one into the wok. Fry over medium heat until the outside forms a hard shell, then remove. You can fry the first round in two batches, so you don't need to use too much oil.

7. After the first round of frying is done, turn the heat to medium-high and heat the oil in the wok until there's no more sizzling water sound. Add all the once-fried meat pieces into the wok and fry for half a minute, then remove. At this point the outside of the meat pieces is very crispy and the inside is very tender and smooth. At this stage, sprinkling on pepper salt makes it pepper salt tenderloin; if you're using thick-skinned green bell peppers, it's best to slip the pepper pieces into the oil for a moment after frying the meat, so the peppers cook through.