A complete guide to Northeast Chinese home-style recipes. Representative dishes of Northeast 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, among others.
Guo Bao Rou
The Northeastern Classic: Guo Bao Rou
Ingredients: Pork tenderloin, scallions, ginger, carrots, cilantro
Seasonings: Sugar, vinegar essence, salt, beef powder, starch, cooking wine
Instructions for Guo Bao Rou:
1: Slice the pork tenderloin into pieces about 3mm thick.
2: Add a pinch of salt.
3: Add a splash of 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 a wok.
13: Dredge the pork slices with cornstarch on both sides.
14: Dip the pork slices into the starch batter to coat them thoroughly.
15: Deep-fry in oil heated to about 80% until cooked through and golden brown on the surface.
16: The 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 briefly.
19-20: Add the fried pork slices and the shredded cilantro. Toss quickly to ensure the pork is evenly coated with the sweet and sour sauce.
Tips:
1: Don't slice the pork too thinly, otherwise it will become dry when fried and won't have the crispy-on-the-outside, tender-on-the-inside texture that makes it delicious.
2: Beef powder can be substituted with chicken powder. Vinegar essence can be replaced with white vinegar. I prefer the taste of vinegar essence as it feels like a purer sourness.
Pork and Cabbage Stewed with Glass Noodles
Northeastern Recipe: Pork and Cabbage 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 for Pork and Cabbage Stewed with Glass Noodles
1: Scrape and clean 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 the pork belly and cooking wine in a pot of water, bring to a boil. Skim off the foam. Remove the pork and set aside.
5: Heat oil in a wok over medium heat (about 5成热), add 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 briefly, then add enough water to cover the pork. Simmer for 30 minutes.
8: Add the soaked sweet potato glass noodles and salt. Simmer for another 5 minutes and it's ready.
Pork cabbage stew
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