Pot-stewed vegetables originally refer to the cooking forms in some places such as Northeast China and rural areas. It is a way to stew chicken, goose, fish and other dishes on a stove, mainly burning wood. The famous ones are "pot goose", "pot chicken" and "hearth fish". Originated in the period of crossing the Kanto, the dishes made by the northeast people and the northeast locals through stewing. Now it refers to a restaurant catering mode with hot pot restaurant as the main and electric cooker as the main.

Chinese name

fricassee

classify

The most delicious food

Someone's taste

The taste is strong, mainly salty.

major constituent

Meat, fish, chicken, vegetables, Chinese cabbage

Clean the fish and cut it.

Wash the cabbage for later use.

Stir-fry the sauce until fragrant, and add onion, ginger, garlic and red pepper.

Add water and taste the salinity to see if it is moderate.

Add a curtain at the bottom and put the fish on it so as not to paste the bottom.

Stew the cabbage and vermicelli to a certain degree.

Add coriander before cooking.

You can add a big cake to the pot.

working methods

1. Prepare ingredients

2. Add proper amount of baking soda to corn flour.

3. Add water to make dough (corn flour alone cannot agglomerate)

4. Grab a dough by hand and pat it into a cake embryo.

5. Bake in an electric baking pan.

6. Bake until golden on both sides.

7. Wash onions, garlic and peppers for later use.

8. Put oil in the wok, add pepper and star anise and stir fry, then add onion, garlic and red pepper and stir fry.

9. Add water and ginger juice.

10. Add small fish, add salt, soy sauce and balsamic vinegar, cover and stew.

1 1. Cook until the small fish looks crisp and the soup is rich. Turn off the heat, pour in sesame oil and sprinkle with coriander.

12. Serve in a bowl with tortillas.

Cooking tips

Corn-flour pancakes are harder and more fragrant with baking soda.