Preparation materials of Siweisu stew:

Ingredients: 200g of white radish, 24g of Chinese cabbage, 24g of Chinese cabbage 1 piece, 24g of anchovies, 200g of clear soup, 5g of refined salt, 3.5g of white sugar, 3g of monosodium glutamate, 3.5g of water chestnut powder, and 0g of raw vegetable oil 1 ,000g (actual consumption 1.

Characteristics of Siweisu stew;

White, green, bright and tender.

Teach you how to cook a four-flavor stew, and how to cook a four-flavor stew is delicious. 1, peeled, washed and cooked white radish, and cut into rabbit flowers. Peel off the skin of green bamboo shoots and use only the most tender phoenix tail. Boil it in a boiling water pot, pick it up, rinse it with clear water to remove bitterness. Wash cabbage heart, cut into strips about 16 cm, wash cabbage heart, put it in boiling water, lock it, and rinse it with clean water; 2. Heat the pot, add vegetable oil, and when the oil temperature reaches 50%, pull the cabbage into the pot and cook it, pour it into the colander, drain the oil, and add clear soup, salt and salt. Stir-fry monosodium glutamate and sugar, add water chestnut and chicken oil into the pot, put the heart of green vegetables, green bamboo shoots with phoenix tail and white radish flowers into the original pot, add clear soup, salt, monosodium glutamate and sugar, stir-fry to brighten the vegetable oil, then put it into the pot and put it into a round pot. Lettuce with phoenix tail is taken out of the pot, cabbage and radish are put on it, and the remaining soup is thinly thickened with water chestnut, and then chicken oil is dripped.