Pork belly, vegetarian chicken, green vegetables, dried, dried day lily, dried flowers.

Accessories:

Onion, ginger, cinnamon, fragrant leaves, pepper, star anise, fennel, tsaoko, dried pepper, soy sauce, sugar, salt, chicken essence, oil, pig fat.

Exercise:

1, famous dishes need accessories;

2. Cut the vegetarian chicken into thick slices, fry until golden brown, and take it out for later use;

3. Add water to the pot, add wine, onion and ginger to cook pork belly, skim the floating powder until it is 8% mature, and evenly spread soy sauce on the surface;

4. Cut slices with a thickness of about 1 cm and fry them slightly;

5. Add a few drops of oil to the pot and boil the dish; Soak bean curd and dried day lily in warm water, and then tie them with blanched vegetables into bundles of appropriate size;

6. Add a little oil to the pot of Negado, add 60% heat and stir-fry the fat diced, and remove the fat diced until golden brown;

7. Add dried red pepper, onion and ginger and stir fry;

8. Stir-fry the fragrance, add the cooked broth to boil, and add cinnamon, fragrant leaves, pepper, star anise, fennel and tsaoko;

9. Add the fried sliced meat, dried bean curd and day lily, add salt, soy sauce, chicken essence and sugar to taste, and stew for 15 minutes on medium fire;

After 10 and 15 minutes, add dried flowers and fried vegetarian chicken, mix well and stew for 10 minutes;

1 1. After the juice is collected by fire, put the pickled vegetables in a pot and stew them 1 min before taking them out.