A Complete Guide to Northeastern Home Cooking Representative dishes of Northeastern cuisine include Bai Rou Xue Chang (pork blood sausage), Guo Bao Rou (sweet and sour pork), Dongbei Luan Dun (Northeastern stew), Di San Xian (three fresh vegetables from the ground), and Pork Stewed with Glass Noodles.
Guo Bao Roup
The Northeastern Classic: Guo Bao Roup
Ingredients: Pork tenderloin, scallions, ginger, carrots, cilantro
Seasonings: Sugar, vinegar essence, salt, beef powder, starch, cooking wine
Instructions for Guo Bao Roup:
1: Slice the pork tenderloin into pieces about 3mm thick.
2: Add a little salt.
3: Add a little cooking wine.
4: Mix well and marinate for a moment.
5: Slice the scallions, ginger, and carrots into shreds. Chop the cilantro.
6—10: Mix sugar, vinegar essence, salt, and beef powder in a bowl to make the sauce and set aside.
11: Mix potato starch with water to form a thick batter.
12: Add a little oil to the wok.
13: Dredge the pork slices with dry starch on both sides.
14: Dip the pork slices into the starch batter to coat them thoroughly.
15: Deep-fry in oil that is 80% hot until cooked through and the surface is golden brown.
16: The deep-fried pork slices.
17: Add a little oil to the wok, stir-fry the shredded scallions, ginger, and carrots until fragrant.
18: Pour in the pre-mixed sauce and stir-fry for a few seconds.
19—20: Add the deep-fried pork slices and the cilantro shreds. Toss quickly to ensure the pork slices are evenly coated with the sweet and sour sauce.
Quick Tips:
1: Don't cut the pork slices too thin, otherwise they will become too dry when fried and lose the perfect crispy-outside, tender-inside texture.
2: Beef powder can be replaced with chicken powder, and vinegar essence with white vinegar. I prefer vinegar essence as I feel its sour taste is purer.
Cabbage and Pork Stewed with Glass Noodles
Northeastern Recipe: Cabbage and Pork Stewed with Glass Noodles
Ingredients: Cabbage, pork belly with skin, sweet potato glass noodles
Seasonings: Soy sauce, cooking wine, rock sugar, salt, Sichuan peppercorns, star anise, cinnamon, scallion sections, ginger slices, oil
Instructions:
1: Scrape and clean the hair from the pork skin, then cut into pieces.
2: Wash the cabbage and cut into pieces.
3: Soak the sweet potato glass noodles in cold water.
4: Place a pot on the stove, add water, put in the pork belly and cooking wine, and bring to a boil. Skim off the foam. Remove the pork belly.
5: Heat a wok, add oil, and when it reaches 50% heat, add the rock sugar and let it melt.
6: Add the pork belly and stir-fry until it's browned.
7: Add the scallion sections, ginger slices, Sichuan peppercorns, star anise, cinnamon, and soy sauce. Stir-fry for a few moments, then add water until it just covers the pork belly. Simmer for 30 minutes.
8: Add the sweet potato glass noodles and salt. Simmer for 5 minutes and it's ready.
Powder pork stew
Family soup