Northeastern Stew Big Bun

Remove the stems from the green beans and eggplants and wash them clean, then tear the eggplants into strips.

Peel the potatoes and remove the seeds from the zucchini, then chop into pieces.

Add oil to the pot and stir-fry the pork belly until the oil is released. Then, successively add the green beans, eggplant, zucchini, and potatoes, stir-frying until their moisture comes out. Stir-fry the green beans until they turn green, then add soy sauce, salt, Thirteen Spices, a large spoon of doubanjiang, and enough water to cover the ingredients.

Bring to a boil over high heat, then reduce to medium-low heat and simmer until the potatoes and zucchini are soft and tender. At this step, it’s Northeastern China’s 'Big Harvest' stew. If it’s not for a big meal, you can also add some corn and pork ribs.

Prepare the ingredients for the lunchbox: wash the Chinese cabbage and drain the water, chop the green onions and cilantro, and prepare some cooked peanuts.

Stews and rice are mixed together, then add an appropriate amount of broad bean paste, and you can also add some lettuce to eat directly.

Wrap the mixed rice with cabbage leaves.

It's simply so satisfying, you can go at it heartily, every time I make sure to eat to the fullest and never give up. 😂