Name: Northeast Yellow Pickles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Spine; Some cowpea; Some parsley; Some small potato; Some chili; Some celery; Some Thirteen incense; Some Soy sauce; Some Bay leaf; Some Cinnamon; Some shallot; Some Cooking Wine; Some Chicken Bouillon Powder; Some star anise; Some salt; Some Sugar; Some ginger; Some garlic

Northeast Yellow Pickles

by Tao Xiaoyao

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

This dish cannot be said to have a history in the Northeast, but every family can't lack this dish on the dinner table every summer. A few of the current fresh vegetables can be transformed into different flavors by adding a few seasonings. This is a home-cooked dish from the Northeast, and it is also a fond memory of childhood..."

Northeast Yellow Pickles

1. Wash the spine and blanch it in boiling water for 15 minutes;

2. Wash the cowpea;

3. Wash celery (don't use celery);

4. Wash coriander, small potatoes, and peppers;

5. Green onions, ginger, garlic, star anise, bay leaves, a little cinnamon;

6. Put the ribs, cowpeas, celery, potatoes, peppers, and coriander in a large steamer in the order from bottom to top, add thirteen spices, dark soy sauce, light soy sauce, a little salt, sugar, cooking wine, chicken essence, green onion, ginger and garlic. Star anise, bay leaves, cinnamon, add pork ribs soup to a boil, then let it boil for 15 minutes;

Tips:
1. Look at the pot at all times when you are young to prevent the pot from sticking;
2. Adding gas beans and sweet potato stems will be more delicious;
3. The spine can be replaced with pork belly, beef or left alone, depending on personal preference;