Henan Braised Dishes
Overview
People in Henan love to eat stews. In the past, when materials were scarce, stews were only eaten when entertaining guests or celebrating the New Year. Now that we are rich in food, we seldom eat braised dishes. But people can't forget this kind of delicacy, and they occasionally make it to feel nostalgic. Perhaps because there are so many people who like this nostalgic delicacy, there are now many restaurants specializing in stews here, and even big hotels sell this kind of stews. Braised dishes are actually chowders, where a variety of ingredients are stewed together. Although there is not much emphasis on the variety, the fried meatballs and crispy meat are indispensable in traditional stews, as well as kelp and vermicelli. Today, in order for this dish to have an ancient taste and really play a nostalgic role, I didn't want to eat fried things, so I fried everything that should be fried. No matter what, I don't eat it often anyway. I actually ate a big bowl after it was done, haha
Tags
Ingredients
Steps
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To eat authentic stew, you must first fry the lotus root strips, crispy meat and meatballs
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Fried meatballs and tofu balls, I won’t go into the specific methods. I posted a related post last year
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Fried crispy pork and lotus root strips
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Soak the vermicelli and kelp in advance, and cut the kelp into strips
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Add oil to the pot and sauté the minced ginger and dried chili until fragrant
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Add kelp and stir-fry, and cook with rice wine to remove the fishy smell
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Add braised soy sauce, you can also use straw mushroom dark soy sauce
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Add a bowl of stock
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Simmer kelp in stock, about 5 minutes
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Add salt and appropriate amount of boiling water
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Add vermicelli
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Finally add the fried meatballs, crispy pork and lotus root strips
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Cook for 3-5 minutes
