Home-made Practices of Potatoes and Pickles in Northeast China

Potatoes and pickles in Northeast China, a special flavor dish in Northeast China, are very popular with people in Northeast China because of their salty taste and strong sauce flavor. Here is a brief introduction to the home-cooked practices of potatoes and pickles in Northeast China.

Tools/Materials: 3 potatoes, 250g pigskin, 750g cowpea, 500g coriander, 6 green peppers, 3 green onions and ginger 1.

Salt, monosodium glutamate, pepper, star anise, cooking wine, soy sauce, oil.

0 1 pigskin was, dried and cut into pieces.

Peel the potatoes, wash them with clear water, control the moisture, and cut into pieces.

Wash cowpea, control the moisture, and cut into long sections.

Clean coriander (no need to remove the roots), control the moisture, and cut into long sections.

Wash the green pepper with clear water and control the moisture (no need to cut it).

Wash the scallion with water, control the moisture, and cut into long sections. Peel the ginger, wash it with clear water, control the moisture, and cut into pieces.

Heat the oil in the pan, add the skin and stir fry. Stir-fry until the skin is soft, add oil, add pepper and star anise, and then add potatoes.

Stir-fry the potatoes slightly, add onion, ginger and cooking wine, and add 3 tablespoons of soy sauce to stir fry.

Stir-fry the potatoes for about three minutes, then add all the vegetables and stir-fry with salt (if there are many vegetables, add more salt for easy storage).

10 Stir-fry until all the dishes are soft, add water, boil the water and vegetables together, and turn to low heat and simmer. Stew for about 30 minutes (all dishes are stewed), add monosodium glutamate and turn off the heat (save some soup).