1, raw materials should generally be cut thicker, bigger and thicker than small pots of vegetables to avoid being broken after cooking, and they should be prepared for processing together in advance. In particular, small ingredients such as ginger, onion and garlic in cauldron dishes should not be cut too small or too fine.

2. For some raw materials that are difficult to cook, such as green beans, it must be pre-cooked before cooking. When frying cauldron dishes, the pot should be heated vigorously, and the pot should be cooked first. After the raw materials are put into the pot, the spatula should be rotated continuously to make it heated evenly and not sticky.

3. There are many cooking methods of cauldron dishes, but the most commonly used one is frying, which can be divided into two kinds: frying cauldron meat dishes and frying cauldron dishes.

The cauldron dishes are as follows:

Ingredients: pork belly 500g, potato 1, tofu 1, Chinese cabbage, dried bean curd, kelp, sweet potato powder, onion 1, garlic cloves with 4 petals.

Seasoning: bean paste 1 spoon, soy sauce 3 tablespoons, salt 1 spoon, soy sauce 3 tablespoons, oyster sauce 1 spoon and sesame oil 2 tablespoons.

Steps:

1. Dried beancurd is soaked in cold water half an hour in advance for standby, tender tofu is cut into pieces for standby, potato is cut into pieces to prevent oxidation and discoloration, Chinese cabbage is cut into pieces for standby, Chinese cabbage is bangzi is cut into small pieces, and leaves can be cut into large pieces. Kelp silk and vermicelli for standby. Cut onion and garlic into pieces for later use.

2. Slice pork belly, pour hot oil into the pot and stir-fry pork belly until it is short-lived, add oil and soy sauce, pour it out for later use, do not wash the pot, stir-fry shallots and garlic in hot oil, stir-fry a few times quickly, and then add a spoonful of bean paste to stir-fry.

3. pour the potatoes into the pot with water control and continue to stir fry. Pour the fried pork belly into the pot together.

4. Stir fry for about one to two minutes, add boiling water and bring to a boil. Be sure to add boiling water.

5. After the water boils, add Chinese cabbage, tofu, dried bean curd and kelp, and simmer for 15-20 minutes. The longer the time, the better the food. If you like to eat vermicelli, you can also add vermicelli, but you should pay attention to adding vermicelli only after the dish is cooked, about 5-6 minutes before cooking. If the vermicelli is cooked for a long time, it will be boring and not delicious.

6. Add salt, soy sauce, oil consumption and sesame oil a few minutes before the pot, gently stir evenly, and be careful not to break the tofu. That's settled.