Name: 【northeast Random Stew】——strong Hometown Flavor
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1 piece eggplant; 1/2 cabbage; 2 pcs potato; 2 pcs green pepper; 2 pcs tomato; 1 piece Carob; 1 piece pumpkin; 1 piece Wide vermicelli; Some chopped green onion; 1 bag Shi Yunsheng Thick Soup; Some salt

【northeast Random Stew】——strong Hometown Flavor

by quenny

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I remember that when I was in my hometown, I rarely ate stir-fried dishes, basically stewed dishes; I usually ate stewed cabbage, stewed beans, and just simmered.
I like to eat chaotic stew, especially the taste that my mother makes. I occasionally make this dish here, but I can't make the taste that my mother made. I tried N many times, and 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 my mother made this dish for many times, and finally got an understanding of how to make this dish. After many times of practice, I can finally make it decent, at least it tastes good. It's close to what my mother made.

material:
Ingredients: 1 piece of pork belly, 1 eggplant, half cabbage, 2 potatoes, 2 green peppers, 2 tomatoes, a handful of beans, a pumpkin, and a handful of broad vermicelli. Seasoning: appropriate amount of green onion, 1 bag of Shi Yunsheng thick broth, salt Right amount"

【northeast Random Stew】——strong Hometown Flavor

1. Sliced pork belly

2. Soak wide vermicelli with hot water to soften

3. Pick and wash all kinds of vegetables; set aside

4. Cut the cabbage into pieces with a hob and blanch it with boiling water

5. Potato slices on hob

6. Tomatoes cut into hob blocks

7. Pumpkin cut into large pieces

8. Break the green peppers into small pieces

9. Break the eggplant into pieces and the beans into inch pieces

10. Put oil in the pot and heat up, add pork belly slices and stir-fry until golden brown

11. Pour in eggplant and beans and stir-fry until soft

12. Add chopped green onion and stir fragrant

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

14. Pour tomatoes

15. Pour the potatoes and stir well

16. After boiling, pour a bag of Shi Yunsheng thick broth

17. Put in the wide vermicelli

18. Add some salt

19. Stir well, pour in the pumpkin cubes, cover and simmer on medium-low heat for about 15 minutes

20. Add green pepper cubes and cabbage

21. Continue to simmer for about 5 minutes to get out of the pot

Tips:
1. When I add meat to my dishes, I like to stir the meat until it is almost oil-free and hard. Our family likes this kind of meat;

2. Eggplant, beans and green peppers are all broken by hand, which tastes better than cut with a knife;

3. It is easier to cook the wide noodles if they have been soaked in advance;

4. The pumpkin is a long strip of big pumpkin, which has a smooth texture and thicker soup. I like it very much; I have tried using that small pumpkin, but the texture is not good enough, and I don’t like the texture. ；

5. To make this dish, the amount of salt must be added enough, if it is too light, it will not taste enough, and it will not taste good enough;

6. The side dishes do not have to be these, and there is no problem to increase or decrease. For example, you can use only eggplant, potatoes, green peppers and tomatoes to make it. The taste is also very good~