Name: Northeast Sauce Stew
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1/2 Chinese cabbage; 2 pcs potato; 2 pieces carrot; 2 tbsp Soybean oil; 1 teaspoon salt; 1 piece Vermicelli; 1 piece pepper; Some Cooking Wine; 1 stage shallot; 3 slices ginger; 2 cloves garlic; 4 pieces chili; Some Chicken Bouillon Powder; 1 teaspoon Soy sauce; 3 tablespoons Tohoku miso

Northeast Sauce Stew

by Mua is as light as a chrysanthemum

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The soybean paste in the Northeast has a special smell. Some people don’t like it, but some people love it. Our family belongs to the Northeast, so it’s the people who love it. It’s cold. In winter, various dishes are simmered in Dongbei miso, plus slippery vermicelli, wow, so love.

Northeast Sauce Stew

1. Prepare the ingredients

2. Raw materials are processed

3. Sheng Hao Dianjiang

4. Add cooking wine, soy sauce, and a little water to dissolve

5. Hot oil in a pot

6. Pour the miso

7. Pour in shallots and ginger

8. Pour in pepper

9. Squeeze for a while

10. Squeeze until the sauce bubbles

11. Pour into the dish and add salt

12. Stir-fry until the cabbage collapses

13. Add water, add vermicelli, cover, and simmer for a while

14. Stew five or six when it's ripe

15. Pour the chili

16. Pour a little chicken bouillon, add garlic, and stir well before serving

Tips:
1. Taste the taste in the middle, add some salt if it is not enough;
2. The sweet potato powder I used was not soaked. If potato flour is used, soak it in advance to soften it.