Authentic Northeastern Pressure Cooker Sauce Recipe

Northeastern cuisine is very famous in my country, and there are many of them. The most famous of them are the Northeastern pressure-pot dishes. In addition to meat and vegetables, pressure-pot dishes are most authentic when paired with pressure-pot sauce. The quality of pressure-pot dishes all depends on the pressure-pot sauce. The method of making pressure-pot sauce is also very simple, and you can easily make it at home. So, what are the recipes of authentic Northeastern pressure-pot sauces?

The recipe of the chef's pressure cooker sauce has been officially announced: mix 450 grams each of seafood sauce, Chu Hou sauce, and pork ribs sauce, 1 kilogram each of Lao Gan Ma hot sauce, La Meizi sauce, and Mei Le Xiang hot sauce, and 1,300 grams of Guilin hot sauce evenly. You can make pressure pot dishes in the kitchen, which can be meat or vegetarian. No matter whether it is meat or vegetarian ingredients, it can be used to make pressure pot dishes. Pressure-pot dishes should be soft and tender with a strong base flavor. Ingredients that are easy to absorb flavor, such as radishes, potatoes, eggplants, pork, chicken, beef, etc., can all be used to make pressure pot dishes. Vegetarian dishes are easy to become soft and mushy, so the pressing time can be shorter. Ingredients that are not easy to mature, such as beef, can be pressed for a longer time.

Using soybean oil to make pressure cookers can make the colors bright . Soybean oil can add color to pressure cookers. Pressure cooker dishes are mostly cooked with sauces, so their colors will be dark, so soybean oil is needed to brighten and enhance the color of the dishes. As a traditional Northeastern dish, it would lose the Northeastern flavor without soybean oil. The ingredients for the poultry pressure cooker sauce recipe are 1 bottle each of Haitian Jin Shang Fresh Barbecued Pork Sauce (280g/bottle) and Haitian Zhuhou Sauce (240g/bottle), 2 bottles each of Haitian Jin Shang Fresh Pork Ribs Sauce (260g/bottle) and Haitian Seafood Sauce (250g/bottle), and half a bottle of fermented bean curd juice (440g/bottle). Preparation: Mix the above ingredients evenly. Suitable dishes: Make pressure cooker chicken wings and other poultry pressure cooker dishes. Ingredients for the recipe of scaleless fish pressure cooker sauce: 10 bags each of Xiangqi sauce (125g/bag) and Yingkou paste (160g/bag), 2 bottles each of Haitian garlic chili sauce (230g/bottle) and Haitian Guilin chili sauce (230g/bottle), 20g minced ginger, 1 box of Wang Shouyi thirteen spices, and 200g salad oil. Preparation 1.Mix the sauce and thirteen spices evenly. 2. Pour salad oil into the pot, heat it to 50%, add minced ginger and stir-fry until fragrant, then add the ingredients mixed in advance, simmer on low heat for 2 minutes, and remove from heat. Applicable dishes: Pressure-cooked croaker and pressure-cooked loach.

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