Ribs are commonly used as the main ingredient in Northeastern cuisine, especially pork ribs, whether it is stew or pot dish, are indispensable hard dishes. This set of rib dishes of Shuangyashan Financial Hotel in Heilongjiang Province fully reflects the domineering and boldness of Northeast cuisine, making good use of the cooking methods of stewing and pressing pots, and exerting the aroma of ribs and ingredients to the fullest, and blending with each other. Located on the west side of Xinxing Avenue in the center of Shuangyashan, the Financial Hotel is a four-star multi-functional business hotel, the restaurant specializes in Northeast cuisine, while combining Sichuan cuisine, Lu cuisine and other cuisines to cater to the taste needs of different diners.
Dishes are offered at Shuangyashan Finance Hotel, Heilongjiang Province
Production/Zhang Xinghua
Interview, Photography / Li Yi of Hashi
Lamb chop stewed northeast sauerkraut
Ingredients: Hailar lamb ribs 500 g.
Ingredients: Northeast sauerkraut 1000 g, green onion to taste.
Seasoning: ingredient a (20 grams of green onion, 10 grams of ginger, 5 grams of star anise, 40 grams of lard, 100 grams of soybean oil), ingredient b (15 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 5 grams of chicken essence, 3 grams of pepper), 1250 grams of old soup.
Preparation method: wash the lamb chops, chop into 4 cm long segments, rinse the sauerkraut into strips, rinse with water twice, grab out the excess water and set aside; stir-fry the pot with ingredient a, add lamb chops, sauerkraut shreds and stir-fry, add the old soup to boil, put in the b ingredients, simmer for 30 minutes, put the pot into the container, sprinkle the green onion flowers.
Comments: Using lamb ribs from Hailar, Inner Mongolia, fresh lamb chops, fresh soup, with northeast characteristics of sauerkraut, the taste is rich and mellow.
Longjiang first row
Ingredients: 1000 g of pork chops.
Ingredients: 200 g of cooked peanuts, 100 g of white sesame seeds, 50 g of tree pepper, 30 g of chives.
Seasoning: ingredient a (salt 10 g, monosodium glutamate 5 g, soy sauce 100 g, green onion 80 g, ginger 50 g), b ingredient (sugar 200 g, tree pepper powder 50 g, Thai pepper 30 g), salad oil 1500 g.
Preparation method: wash the ribs, chop into 7 cm long segments, pour water, put into a pressure cooker, add ingredients and water 1000 grams and press for 15 minutes, pick out the ribs and set aside; the pot into the salad oil to burn to 70% heat, put in the ribs to fry for 1 minute, fish out the drainage oil; leave the bottom oil of the pot to heat 50 grams, fry the ribs, tree pepper, add b ingredients to fry incense, take out the ribs, wrap the rib roots with tin foil, plate, sprinkle white sesame seeds, cooked peanuts, chives can be.
Comments: The ribs are sweet and spicy, with chopped nuts to enhance the taste, plated atmosphere, rib roots wrapped in tin foil for easy eating, very intimate.
The pressure cooker is full of flavor
Ingredients: pork ribs 600 g.
Ingredients: 50 g hazelnut mushrooms, 2 corn.
Seasoning: 15 grams of salt, 5 grams of monosodium glutamate, 5 grams of sugar, 50 grams of soy sauce, 3 grams of thirteen spices, 20 grams of chicken juice, 10 grams of green onion, 5 grams of ginger, 10 grams of garlic, 3 star anise, 3 grams of local chili pepper segments, 100 grams of soybean oil.
Preparation method: wash the ribs, chop into 4 cm long segments, set aside the water; the hazelnut mushrooms are good, the corn is changed into a knife, the water is set aside; the pot is added to the soybean oil, the shallots, ginger, star anise, thirteen spices are simmered, seasoned with soy sauce, add ribs, hazelnut mushrooms, corn segments, local pepper segments, add water 750 grams of pressure for 15 minutes, collect the soup, and serve.
Comments: Hazelnut mushrooms are a special ingredient produced in the northeast, pressed together with ribs, original, rich in aroma, with locally produced corn, rich in nutrition.