material
(1) Radish, prepare aniseed, cooking wine and garlic slices, and prepare a small bowl with 2 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce.
working methods
(1) Wash all the ingredients, cut the spinach into pieces, cut the vermicelli into long sections, obliquely slice the green garlic and onion, and mince the ginger and leek. Radish is cut into filaments with a knife and soaked in cold water. Five minutes later, the radish was taken out and put in another water.
(2) Heat the pan, pour the oil, add the minced onion and ginger, and then add the sliced meat and stir fry.
(3) Stir-fry until the meat slices are almost oily. Add salt (not too much salt, but also pour the marinated soup) and spiced powder, pour three spoonfuls of marinated soup, and add appropriate amount of water.
(4) Add radish, tofu and vermicelli in turn when the pot is boiled, add spinach after the pot is boiled again, and add oyster sauce and chicken essence.
Pot-stewed vegetables are mostly stewed and have many raw materials. It is divided into Henan braised dishes, Northeast braised dishes, Shanxi braised dishes, Boshan braised dishes and Hebei boiled dishes. The first category is called "sea braised dishes" with seafood, the middle category is called "Shang braised dishes", and the general category is called "Hangzhou braised dishes".
Stew refers to a cooking method, not the name of the dish. Stews are the most famous in Northeast China and are very popular in many parts of the country.
Pot-stewed vegetables are prepared by frying meat (too much pork) with a variety of vegetables, adding water, and finally stewing.