Toutiao recommended a topic to me is: A Northeast dish you like. My favorite Northeast dish is sauerkraut stewed with big bones, which is my specialty. This dish, on the basis of the original, I "tampered with".
First, blanch the large bones, skim off the floating dust, and then wash them with warm water. Pour into the pressure cooker, touch the bones with warm water, soy sauce, refined salt, oyster sauce, cooking wine, green onion and ginger slices, and the material package. The package contains Sichuan pepper, large ingredients, cinnamon, angelica, grass fruit, etc. One package to get it done. Pressure the boiler for 25 minutes and the bones are just right. The bones are soaked for another hour to the point for better taste. If you are in a hurry, you can stew it directly over the heat.
Wash the sauerkraut in cold water, dry the water, and dry it for five minutes. Sauerkraut must be fermented well, and it must be sour enough. Stir-fry in the oil pan, pour in the sauerkraut and stir-fry, put all kinds of seasonings, then pour the bone broth into the casserole, and simmer over low heat after boiling. Add a small spoon of red sauce and leek flowers to the pot. If you like vermicelli and frozen tofu, you can put it in after a few minutes of boiling. Frozen tofu does not need to be melted, and it is more flavorful to put it directly. My family makes this must-have cordyceps mushroom, I think it is the soul of this dish. If you add seaweed and shrimp soup, it will be fresher! This dish is not afraid to simmer, at least half an hour.
I'm my specialty and I've never missed it. Today, because I didn't have time to buy big bones, I replaced it with braised pork, which was a little heavy in color. The sauerkraut flavor is mild and mellow, and it goes well with a variety of ingredients, so that every bite is so pleasant and satisfying that you can't stop.
Friends can try it when you have time!
#我的美食日记#
