How to cook stewed vegetables with skin residue? Pizha is a famous food in Anyang, and it is also a major feature to make all kinds of braised dishes with Pizha. Anyang people like to stew skin residue, crispy meat, meatballs, dried bean curd, vermicelli, squid, quail eggs, fish balls, ham and other materials with various vegetables. Usually stew whatever you have at home, and it tastes good when cooked well. Pi Zha stew is an ordinary home-cooked dish, and the ingredients at home are limited these days, so I will make a vegetarian stew.

Method of stewing vegetables with skin residue

1, together with the skin dregs, prepare all kinds of ingredients, clean them up and put them on a plate for later use (diced tofu with skin dregs, sliced fried tofu, shredded mushrooms, shredded cabbage leaves).

2. Slice the onion and garlic cloves. When the oil in the pan is hot, add the onion and garlic slices and stir-fry until fragrant. Pour in the stock and bring it to a boil (add some water if the stock is thick).

3. First, put the skin dregs, tofu and mushrooms, cover the lid and stew for a while with medium-low fire. After the mushrooms, tofu and skin dregs are all boiled until soft, add the fried dried tofu and cabbage leaves, add salt and pepper, and simmer for a while with low fire to make all the ingredients taste.

4, leek soup pot out of the pot.

Cooking tips

1, because today's braised dishes are vegetarian dishes, mainly eating vegetables and drinking soup, without soy sauce and too many kinds of seasonings, so parents should adjust according to their own tastes when cooking;

The broth used this time is the soup made of pig bones. It is thick and white, and it looks beautiful without any treatment. If the broth you use is not white enough, there is a trick. You can add a spoonful of milk powder to the cooked soup, and the soup will turn milky white immediately.