【Northeastern Stew】——Thick hometown flavor

Overview

I remember that when I was in my hometown, I seldom ate stir-fried vegetables, and basically ate stews. What I usually ate were stewed cabbage, stewed beans, and random stews. I like to eat random stews, especially the ones my mother makes. I occasionally make this dish here, but I can't make it taste like what my mother makes. I have tried it many times, but there are always some shortcomings. During the Chinese New Year, my parents came to live here for about a month. During this period, I was able to cook with my mother again. And taking advantage of these opportunities, I watched every step of my mother's cooking of this dish many times, and I finally understood how to make this dish. After many times of practice, I was finally able to make it decently. At least the taste was close to what my mother made. Ingredients: Ingredients: One piece of pork belly, 1 eggplant, half a cabbage, 2 potatoes, 2 green peppers, 2 tomatoes, a handful of beans, a piece of pumpkin, a handful of wide vermicelli Seasoning: appropriate amount of chopped green onion, 1 bag of Shi Yunsheng's rich broth, appropriate amount of salt

Tags

• hot dishes
• northeastern cuisine
• summer recipes
• autumn recipes
• beans
• cabbage
• eggplant
• pork belly
• potatoes
• pumpkin
• shi yunsheng's rich broth
• wide vermicelli
• chopped green onion
• green pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Pork belly slices

   

2. 2 Soak the wide vermicelli in hot water until soft

   

3. 3 Pick and wash various vegetables; set aside

   

4. 4 Cut the cabbage into hob pieces and blanch them in boiling water

   

5. 5 Cut potatoes into hob pieces

   

6. 6 Cut tomatoes into hob pieces

   

7. 7 Cut pumpkin into large pieces

   

8. 8 Break the green pepper into small pieces

   

9. 9 Break the eggplant into chunks and break the beans into inches

   

10. 10 Heat the oil in the pan, add the pork belly slices and stir-fry until golden brown

    

11. 11 Add eggplant and beans and stir-fry until soft

    

12. 12 Add chopped green onion and stir-fry

    

13. 13 Transfer to a casserole, add appropriate amount of water and bring to a boil

    

14. 14 Pour in the tomatoes

    

15. 15 Pour in the potatoes and mix well

    

16. 16 After boiling the pot, pour in a bag of Swoonson's rich broth

    

17. 17 Add wide vermicelli

    

18. 18 Add appropriate amount of salt

    

19. 19 Stir evenly, add pumpkin pieces, cover and simmer over medium-low heat for about 15 minutes

    

20. 20 Add green pepper cubes and cabbage

    

21. 21 Continue to simmer for about 5 minutes and then take it out of the pot