Northern cauldron dishes

material

Ingredients: half a piece of braised pork, braised pork 1, 500g of Chinese cabbage, frozen tofu 1, proper amount of auricularia auricula, proper amount of lily, and 2 wide vermicelli.

Seasoning: salt.

working methods

1. Soak the wide vermicelli until soft, cut the hoof into thick pieces, cut the braised pork into thick pieces, cut the Chinese cabbage into large pieces, and cut the frozen tofu into small pieces for later use.

2. Heat 2 tablespoons of oil in the pot, stir-fry the Chinese cabbage until it is slightly soft, then move the pot to the bottom of the casserole, then pour in the black fungus, golden needle, marinade and water that can submerge the ingredients, simmer for about 5- 10 minute, then add the frozen tofu, braised pork and hoof flower, season with salt and boil, and then add the wide vermicelli to continue stewing for about 3 minutes.

Spain cauldron

Recipe introduction

There are not many places that can make the style of mixed rice as unique as that of cauldron dishes, especially the blood sausage, which makes the dishes fresh and unforgettable. Weight: 2 people preparation time: 30 minutes

material

Blood sausage 100g, pork chop 180g, cauliflower 100g, triangle bean (canned) 100g, 2 fragrant leaves, 200g potatoes, liquor 100 ml and water/kloc-0.

working methods

(1) Put the white wine, water and chicken soup into the pot, and add a little salt, pepper and fragrant leaves to taste.

(2) Add pork chops and cauliflower immediately, cook on low heat for about 2 hours, and put them into the freezer after cooling.

(3) after the pork chops are cooled, the pork chops are taken out and sliced; Broccoli is reserved.

(4) Peel the potatoes, put them into the soup and cook for about 30 minutes on low heat. Add blood sausage and beans and cook for about 5 minutes.

(5) Put the cut pork chop and cauliflower back into the soup and boil it, and then enjoy it with blood sausage, triangle beans and potatoes.