Oil meat, oil meat is a traditional dish in Shanxi, known as "three Jin blindly." It originated in Pingding County, Du Ming City, Jin Dong in the Ming Dynasty, and has a history of hundreds of years. Practice: After desizing, oiling and frying with pure natural fungus, fungus and winter bamboo shoots, the fried shredded chicken is golden in color, salty and fragrant in vinegar, soft outside and tender inside, which is a local specialty food in Shanxi Province.
Daoxiao Noodles Daoxiao Noodles, also known as "Ma Xu Foliage", is a kind of traditional pasta in Shanxi Province and one of the "Top Ten Noodles in China", among which Daoxiao Noodles in Shuozhou, Shanxi Province is more famous. Life has the advantages of being soft and smooth, and it is easy to digest and absorb. It is also known as the five famous noodle spots in China, together with Zhajiang in old Beijing, Daoxiao Noodles in Shanxi, Regan Noodles in Wuhan, Hubei and Dandan Noodles in Sichuan. Daoxiao Noodles pays attention to knife work, and he can cut into the knife from a special arc.
The cooking method of one pot stew in Lvliang is not only simple, but also contains a lot of raw materials. The key is to stew Chinese cabbage and cook meat, meatballs, tofu and other ingredients in one pot. The delicacy of Chinese cabbage, the crisp fragrance of cook the meat, the fragrance of meatballs and the fragrance of tender tofu can all be properly displayed, each of which is delicious, warm and more nourishing.
First, boil a large pot of water, wash the pork belly and slice it, then put it in the pot to cook, add the wax gourd slices, ginger slices and aniseed until it is about seven minutes cooked, and then pick up the meat for later use. Bring a wok to a boil, add a proper amount of animal oil to melt it, then add small fresh meat and stir-fry it twice, then add winter shavings, garlic and ginger slices to stir-fry until fragrant, then add a proper amount of pepper noodles, aniseed powder and edible salt to stir-fry, then add potato chips and long beans to stir-fry, and then introduce a large pot of water into the wok and bring to a boil. After the pot is boiled, put the chopped Chinese cabbage, fried tofu, fried vegetarian meatballs, kelp and casserole potato powder into the pot and cook for 30 minutes, then turn off the heat. Put a bowl out to eat, it's delicious and memorable.