You don't have to go to the restaurant to eat the stew, the head chef teaches you to make it at home, make one pot at a time, and the family rushes to eat. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Chaos stew is one of the specialties of the northeast, pay attention to a lot of raw materials stewed in one piece, soft rotten taste, especially under the rice delicious, however, this dish is only sold in the restaurant, even if we do it at home, will not master the production and cooking skills of various raw materials, stew out is also very difficult to eat, today, I will teach everyone, at home to do northeast stew, raw materials are particularly homely, but, the taste is particularly delicious under the rice, once to do a pot, the family are rushing to eat, well, nonsense do not say more, Next, I will directly give you dry goods.
<h1 class="pgc-h-arrow-right" > the preparation of raw materials first. </h1>
One tender corn, a little lentil carob, a little pork belly, a little ribs, a little vermicelli, a little cabbage leaves. A little green onion, a little ginger, a star anise, a little soybean paste, a little oyster sauce, a little soy sauce, a little soy sauce, a little soy sauce, a little salt, a little chicken essence, a little MSG.
<h1 class="pgc-h-arrow-right" > next is the production process. </h1>
1, first process these raw materials, the tender corn into a small piece of spare, a little lentil carob, pluck off the roots on both sides, break the section for backup, and then a little pork belly slices, a little pork ribs chopped small pieces, rinse with water, control the water for backup, and then a little vermicelli, soaked in warm water for backup, and then the cabbage leaves, torn into large pieces for backup. Finally, slice the green onion and ginger each, prepare an octagon, and then we start to make it on the fire.
2, first of all, the pot is hot, add a little bottom oil, first put the star anise into the pot to fry the aroma, after the star anise is fried, then put the onion and ginger, so that the aroma of this dish will be more intense, and then put the pork belly and ribs into the pot. Sauté until discolored, then add the tender corn into the pot, add a spoonful of soybean paste, a spoonful of oyster sauce, a spoonful of light soy sauce, half a spoonful of dark soy sauce, a little fine salt, chicken essence, MSG to taste, then stir-fry to color evenly, then add 3 spoons of water.
3, then add water, cover the pot lid and stew for ten minutes, after ten minutes open the pot lid, put the lentil carob into the pot and stew for another five minutes, after five minutes, then put the vermicelli, cabbage leaves, stew into the pot until it is broken, you can get out of the pot to plate, the lentil carob must be stewed in the pot for more than five minutes, otherwise it is not easy to mature, and it is not good for the body after eating.
<h1 class= "pgc-h-arrow-right" > the main points of the next dish. </h1>
1: Be sure to simmer in a pot for more than five minutes. If you have no concept of time, you can look at your phone and hold an alarm clock If you can't stew for more than five minutes, it will be harmful to your body.
Well, thank you friends for your patience to read, if you like this article, then please like the comments, and share it, let more good friends see it, I am Chef Jiang Yizhou, we will see you next issue.