2. Chop the pork sandwich into mud, add salt, monosodium glutamate, ginger rice, garlic rice, soy sauce, 20 grams of egg liquid and 20 grams of starch, stir well to make stuffing, then knead it into balls by hand, fry it in a hot oil pan until golden and cooked, and take it out.
3. Cut pork belly into chopstick strips, add refined salt, monosodium glutamate, ginger rice, egg liquid and wet starch, grab them evenly, fry them in a hot oil pan one by one until the color is golden and ripe, and take out and drain the oil, thus obtaining "crispy meat".
4. Peel potatoes and eggplant respectively, cut hob blocks, and put them in a hot oil pan for deep-frying and coloring; Cut tofu into pieces with a thickness of 1 cm, put it in a hot oil pan, fry until golden brown, take it out, cut it from the middle piece with a flat knife, and then cut it into small pieces with a bevel knife.
5. Wash the kelp, cut it into small pieces, blanch it in a boiling water pot, and take it out; The big green pepper is pedicled and seeded, and cut into small pieces; Cut the small green pepper into sections; Boil the vermicelli and drain; Wash coriander and cut into sections.
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".
Stews can also be made on the spot in the form of hot pot. In recent years, the number of pot-stewed dishes made in the form of hot pot has gradually increased.