所需食材
- 五花肉200g
- 土豆1个
- 豆角100g
- 宽粉适量
- 蒜片
- 姜片
- 生抽2汤匙
- 豆瓣酱1汤匙
- 八角1颗
- 盐适量
- 食用油
食材准备
- 五花肉切片，土豆切块，豆角掰段，宽粉提前温水泡软
烹饪步骤
- 炒肉：热锅下油，放五花肉片煎至两面微黄、出油。
- 炒料：放蒜片姜片八角炒香，加豆瓣酱炒出红油。
- 炖煮：放土豆块和豆角翻炒，加生抽和热水没过食材，大火烧开转中小火炖20分钟。
- 加粉：放入泡软的宽粉，再炖10分钟至汤汁浓稠入味，加盐调味出锅。
小贴士
- 这是一道典型的东北农家炖菜，一锅出，朴实又香浓
- 宽粉吸饱汤汁是这道菜的灵魂
Ingredients
- 200g pork belly
- 1 potato
- 100g green beans
- wide sweet-potato noodles
- garlic
- ginger
- 2 tbsp soy sauce
- 1 tbsp doubanjiang
- 1 star anise
- salt
- oil
Preparation
- Slice pork belly. Cut potato into chunks. Snap green beans into pieces. Soak wide noodles in warm water until soft.
Steps
- Fry pork: Pan-fry pork belly slices until lightly golden and rendered.
- Aromatics: Add garlic, ginger, star anise, then doubanjiang until red oil appears.
- Stew: Add potato and green beans, toss, then soy sauce and hot water to cover. Boil, then simmer 20 min on medium-low.
- Noodles: Add softened noodles, simmer 10 more min until the sauce thickens and clings. Season with salt.
Tips
- A classic Northeastern one-pot farmhouse stew — rustic and deeply savoury
- The noodles soaking up all that sauce is the whole point of the dish
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