How to make a delicious Northeastern stew?

raw material:

Pork belly; spare ribs; potatoes; tomatoes; green peppers; wide noodles (soaked); kohlrabi; beans; black fungus (soaked); carrots; eggplant;

seasoning:

Doubanjiang; star anise; peppercorns; cinnamon; green onions; ginger slices; garlic;

Steps:

Step 1: Wash and blanch the ribs to remove the blood, then remove and set aside; put oil in a pan, put the pork belly and star anise into the hot oil and fry until the pork belly is oily and slightly dry; add the Sichuan peppercorns and ginger slices (do not add all the ginger slices, leave half for the soup) and stir-fry until fragrant. Put the ribs into the pot and stir-fry briefly; add the bean paste and stir well.

Step 2: Add water, ginger slices, garlic cloves, green onions and cinnamon and simmer for half an hour; peel and cut into pieces the kohlrabi; cut tomatoes, potatoes, carrots and eggplants into pieces of the same size; soak the wide starch; remove the stems and seeds of the green peppers and cut into pieces; remove the stems of the beans, wash and cut into three centimeters long pieces.

Step 3: Add potato cubes, beans, carrots, eggplant, and wide noodles in turn, and continue to stew for half an hour; when the ingredients in the pot are almost cooked, add tomatoes and green peppers and stew for another 10 minutes, until the tomatoes and green peppers are cooked through; finally, add appropriate amount of chicken essence for seasoning and serve.

Step 4: Stewing is the most common and most widely used cooking method for Northeastern cuisine. This is probably because the Northeast is located in an extremely cold region. When the big pot of stew is served, it is steaming hot and feels warm in the mouth. It instantly adds heat to the body. Moreover, the big pot of stew will not cool down quickly. Even if it takes a little longer to eat, the dish will still be warm enough.

Step 5: A pot of fresh Northeastern stew is known as a "hodgepodge", which is made by stewing a variety of vegetables such as beans, potatoes, eggplants, green peppers, tomatoes, fungus, etc. with spareribs until cooked. Northeastern hotpot is simple and easy to cook. It contains both meat and vegetables, is nutritious, and tastes delicious. It is a common Northeastern home-cooked dish and one of the Northeastern people’s favorite New Year dishes during the Chinese New Year.

Step 6: Although Northeastern stews look simple and messy, they are quite interesting. The more famous ones are "Pork Stewed with Vermicelli", "Chicken Stewed with Mushrooms", "Pork Stewed with Sour Cabbage" and "Pork Ribs Stewed with Beans". Typical Northeastern stews are mostly paired in pairs, one meat and one vegetable, just like what people often say "Men and women work together and work is less tiring". Of course, there are also dishes that stew multiple ingredients together. For example, the "Northeastern Hot Pot" that people often eat now is made by stewing about a dozen ingredients together with different ingredients in different seasons.

Step 7: Northeastern people like to eat stews, just like the character of people living in the Northeast, simple and rough. No matter what the ingredients are, as long as they are edible, they can be pushed into a pot and stewed. Although sometimes they are matched in pairs and sometimes multiple types are mixed, after a burst of stewing over a high fire, the different things eliminate each other's boundaries, truly achieving you in me and me in you, with zero distance at all. People in Northeast China live in a land of ice and snow. In order to resist natural disasters and man-made calamities, they have developed a character of loyalty and friendship. The eating habit of everyone stirring the ladle in the same pot has brought them closer together. The breadth, magnanimity, enthusiasm and tolerance of their characters are perfectly reflected in the stew.