Practice: cut a catty of dried bamboo shoots, cook them first, and fry three layers of meat until oil. Mix the two together and stew in a large pot, add some garlic and a little sugar, and stew for as long as possible.

Steamed pork belly with green vegetables

Practice: wash two Jin of Yongding dried vegetables and cut three layers of meat into large pieces. Add some ginger and sugar, it tastes good, and steam them together.

Cauldron is a traditional famous dish with good color and flavor. It is one of the common dishes in northern China and is very popular in northern China. The ingredients are diverse, nutritious and rich in soup. The origin of the name of this dish, first of all, is that it has a variety of flavors, and secondly, in the early years, everyone ate and worked together, so it was called cauldron dish. ?

Although the cauldron is a little dirty, you can get a big mat. Cauldron dishes are authentic only with ordinary things, but if they are put into delicacies, they lose their flavor. The so-called "Chinese cabbage is beautiful, and meat and pork are fragrant." Pots and dishes are home-cooked and should be eaten at home. Without cauldron, it can't be called "cauldron". Although it is still those things, although it is still the same practice, but with a new face, it can only be called "stewed dishes." Compared with "cauldron dishes", it is not the original face. In many occasions where appearance and manners are emphasized, when body and taste are required, enjoying a large pot of food like a gentleman is not only lacking in charm, but also lacking in confidence.