Inner Mongolia braised dishes are the most common and popular dishes in Inner Mongolia. When you travel to Hohhot, you must try them. Up to now, I still can't help drooling when I think of my mother's pot-stewed dishes. The meat is not greasy, and it is called a fragrance with a bite of sauerkraut.

Let me introduce it to you. I summed it up!

Ingredients: Chinese cabbage pork belly, potatoes, frozen tofu, vermicelli.

Seasoning: onion, ginger and garlic, aniseed, pepper, soy sauce, salt, oil and chicken essence.

Exercise:

1, shredding vegetables, melting frozen tofu, squeezing out water and cutting into 1CM thick slices, slicing meat, cutting vermicelli into 10CM long potatoes into elephant-eye slices, and chopping onions, ginger and garlic.

2. Stew: oil the wok, add pepper aniseed in hot oil, stir-fry onion, ginger and garlic until the color is slightly dark, pour in the meat slices and stir-fry a few times, sprinkle some soy sauce, add potatoes, stir-fry a few times, add enough water to stew the potatoes until they are cooked, and add appropriate amount of salt.

3. Add sauerkraut, stir evenly, add salt and a little sugar and chicken powder according to the acidity and salinity of sauerkraut, and simmer slowly.

4./kloc-after 0/3 minutes, add the frozen tofu slices, cover and stew for a few minutes, then turn them evenly.

5. Put the vermicelli (spread on the disk), cover it and stew for a while.

6. Uncover the lid, stir the dish evenly, sprinkle with chopped green onion, and take out the pot.

note:

1. Potatoes should be cooked first, and then the cabbage is put, otherwise the potatoes will not be cooked easily, and the taste is not good because of the acidity of the cabbage.

2. Put less salt, because the cabbage itself already has salt.

Do it after you learn it. It is delicious.