Northeast people teach you to make a big mess stew, mixed rice is really amazing, eat in a big mouthful, good aroma and warm and northeast people teach you to make a big mess stew, mixed rice is really amazing, eat a big mouthful, good aroma and warm

<h1 class="pgc-h-arrow-right" data-track="1" > northeasterners teach you to make a big mess stew, mixing rice is really amazing, take a big bite to eat, good fragrance and warmth</h1>

In the cold winter, the most hungry and most wanted to eat a dish is this big mess stew, also known as "smorgasbord", a variety of vegetable ingredients put together to stew, there are meat and vegetarian, out of the pot flavorful, nutritious and comprehensive, special under the rice to relieve hunger, eat very enjoyable.

This chaotic stew, not only the northerners love to eat, some southern friends also like it, today, will share this chaotic stew of authentic methods to everyone, love to eat friends can follow to learn Oh, the method is simple, mixing rice is really amazing, take a big bite to eat, good aroma and warm.

To prepare the big mess stew:

Potatoes peel off, wash and cut into pieces with water, carrots washed and cut into pieces with water, peppers washed and cut into pieces, pork belly cut into slices, eggplant washed with water and cut into pieces or strips.

Peel and chop the beans with both ends and wormholes, wash and cut into small pieces with water, peel and chop the green onions, peel and wash the ginger, cut the fine strips, peel the garlic and cut into slices, and cut the dried peppers into small pieces.

Heat the oil, add chopped shallots, ginger shredded, garlic slices, dried chili peppers, star anise, peppercorns and stir-fry until fragrant, then pour in the pork belly and stir-fry evenly, until the oil is fried, the pork changes color.

Then pour in the appropriate amount of soy sauce and stir-fry well, continue to pour potatoes, carrots, beans, eggplant and stir-fry evenly, waft out the aroma, then pour in the appropriate amount of water and stir well, sprinkle a little salt, monosodium glutamate, chicken essence and stir well.

Bring to a boil over high heat and simmer for about 20 minutes to ensure that all ingredients are cooked, remember to stir several times to avoid sticking to the pan, and then turn off the heat and serve.