Materials:

1 Chinese cabbage, 1 vermicelli, kelp, frozen tofu and pork belly, with the following seasonings: 1 star anise, 1 green onion, 2 cloves of garlic, 4 slices of ginger, 1 coriander, a little soy sauce and cooking oil, a handful of pine needle mushrooms and a little pepper.

Exercise:

(1) Cut Chinese cabbage into pieces and blanch it in winter.

(2) Onion, ginger, garlic, tomato, pepper, aniseed and pepper.

(3) The kelp is soaked, washed and shredded.

(4) Cut the frozen tofu into pieces.

(5) Wash and soak the pine needle mushroom, and leave mushroom water for later use.

(6) Slice the tenderloin and marinate it with corn starch.

(7) start speculating.

(8) Add mushrooms and continue to fry.

(9) Stir the meat separately.

(10) Simmer for half an hour, and the finished product is out of the pot.

(1 1) is equipped with an authentic cylinder furnace.

2. Braised cauldron dishes.

Materials:

Pork belly, onion, ginger, garlic, salt, sugar, fragrant leaves, star anise, soy sauce, cooking wine, potatoes, Pleurotus ostreatus, Chinese cabbage, lentils and tofu.

Exercise:

(1) Prepare ingredients, such as potatoes, Chinese cabbage, lentils, tofu, pork belly, shredded Pleurotus eryngii, sliced onions, sliced ginger and sliced garlic.

(2) The hot pot is drained and cooled.

(3) stir-fry pork belly.

(4) Add soy sauce, soy sauce, cooking wine, sugar and salt in turn.

(5) Pour boiling water, onion, ginger, garlic, star anise and fragrant leaves.

(6) After boiling, add lentils, Pleurotus ostreatus, potatoes and tofu.

(7) After the meat and potatoes are soft and rotten, add cabbage.

(8) Finally, add vermicelli.

3. Northeast cauldron dishes.

Materials:

Appropriate amount of pork, ribs, baby cabbage 1, frozen tofu 1, onion 1, onion 1, ginger, garlic, bean paste, cooking wine, oyster sauce, soy sauce, salt, sugar and vermicelli.

Exercise:

(1) Prepare ingredients:

(2) Slice the ginger first, then put the ribs into the pot, add water, put a few slices of ginger and a proper amount of cooking wine, and take them out after boiling.

(3) Cut the baby cabbage into small pieces.

(4) Dice the frozen tofu.

(5) Shred onion and cut garlic into pieces for later use.

(6) Cut the pork into pieces for later use.

(7) Heat oil in the pot, add onion, ginger and garlic, add some star anise and pepper and stir fry.

(8) Then add pork, stir-fry until it changes color, and then release soy sauce, soy sauce and oyster sauce.

(9) Then add the ribs, stir them evenly, and then add a proper amount of water.

(10) After boiling, add frozen tofu, onion and baby cabbage and stir well.

(1 1) Then put the vermicelli, then cover and stew.

(12) After opening the lid, add appropriate amount of salt and sugar to taste and stir well.

(13) After the vermicelli is completely cooked, the cauldron can be cooked.