Stewed pork(luan dun wu hua rou )

Stewed pork

Introduction:

"My friend gave me some pork raised by myself in my hometown. It's still with skin. It looks different from the pork bought in the supermarket. Looking at the pork, I remember that when I was a child, the old man used to stew the pork with skin. He put Chinese cabbage, potatoes, vermicelli and so on into a big pot, and no one served a bowl when eating. That's really beautiful. Stew is one of the most common cooking methods in Northeast cuisine, which is related to the severe cold in Northeast China. You think, the stew in the big pot is steaming hot and warm in the mouth, which immediately increases the heat on the body. Moreover, the stew in the big pot will not be cold soon. Even if it is eaten for a little longer, the dish is still warm. Most of the customs in Northeast China are related to the people in Northeast China. Some people say that stew is the way of eating left by the nomadic people in Northeast China. It used to be the birthplace of Mongolia, Dajin, Daliao and Manchu. These nomadic people live a vagrant life on horseback. When they go to camp, they have to throw meat and vegetables into a pot to stew, which gradually forms the characteristics of Northeast China Stew. Northeast stew doesn't need any complicated skills. After the dishes and meat are simply chopped, they are pushed into the pot and put on the fire to start the stew. There is no need to use delicate utensils to serve the dishes. The stewed dishes are served in small iron pots, iron pots or large bowls. If you look at the stewing method and the quantity of dishes, you can see the enthusiasm and benefits of the northeast people. You don't have to worry about not enough dishes when you eat northeast stew. You can make it in Northeast dialect. "

Production steps:

Step 1: cut the pork into pieces.

Step 2: soak the vermicelli in warm water.

Step 3: wash the cabbage and tear it into pieces.

Step 4: peel potatoes, wash and cut into hob pieces.

Step 5: heat the oil and stir in star anise.

Step 6: add oil and stir fry the pork.

Step 7: add scallion and ginger slices and stir fry until fragrant.

Step 8: add soy sauce.

Step 9: stir fry the flavor.

Step 10: add the remaining seasoning and stir well. Bring to a boil over high heat. Turn to low heat and simmer for 50 minutes.

Step 11: add potatoes and stir well.

Step 12: cover and simmer for 5 minutes.

Step 13: add cabbage and stir well.

Step 14: cover and simmer for 10 minutes.

Step 15: finally add the vermicelli and stir well.

Step 16: cover and simmer for another 10 minutes. Turn off the heat.

Materials required:

Pork with skin: 500g

Potato: 500g

Cabbage: 400g

Vermicelli: 150g

Scallion: 15g

Ginger: 10g

Star anise: 2G

Soy sauce: 15ml

Meijixian: 10ml

Salt: 5g

White granulated sugar: 5g

Water: moderate

Peanut oil: 25ml

Note: Stewed dishes can be added with personal taste. Self raised pork is not easy to cook, so the stew time is a little longer.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luan Dun Wu Hua Rou