Lao Shaanxi stew

Ingredients details

Appropriate amount of vermicelli

Appropriate amount of king oyster mushrooms

It feels good (radish) in appropriate amount

Chinese cabbage in appropriate amount

Handmade meatballs in appropriate amount

Fried tofu in appropriate amount

Frozen tofu in appropriate amount

Appropriate amount of rubber (fried pork skin)

Appropriate amount of onion

Appropriate amount of salt

Appropriate amount of ginger

Appropriate amount of garlic

The right amount of sugar

The right amount of MSG

The right amount of chicken powder

The right amount of pepper

The right amount of five-spice powder

The right amount of oyster sauce

An appropriate amount of chicken juice

An appropriate amount of white vinegar

An appropriate amount of lard

How to make Lao Shaanxi stew

1

Seasoning preparation: salt, sugar, monosodium glutamate, chicken essence, pepper, allspice, oyster sauce, chicken juice, white vinegar.

2

Ingredients preparation: onion, ginger, garlic.

3

Cut the green onion and ginger into minced pieces, and slice the garlic and set aside.

4

Ingredients preparation: vermicelli, king oyster mushroom, Xin Xin Mei.

5

Peel and slice Xinxinmei for later use.

6

Slice the king oyster mushroom and set aside.

7

Wash the cabbage.

8

Wash and slice the cabbage and set aside.

9

Soak the rubber (fried pig skin) and cut it into mahjong-sized diamond-shaped pieces. Wash it repeatedly with vegetable and fruit dishwashing liquid and set aside.

10

Handmade meatballs, fried tofu, frozen tofu and soaked rubber prepared in advance.

11

Heat the oil pan (you can add a small amount of lard to enhance the aroma) and sauté the onions, ginger and garlic.

12

First stir-fry the cabbage, Xinmei and king oyster mushrooms until they are raw.

13

Add appropriate amount of water, then add vermicelli, handmade meatballs, fried tofu, frozen tofu and rubber.

14

Add salt, sugar, monosodium glutamate, chicken essence, pepper, five-spice powder, oyster sauce, chicken juice and a little white vinegar, bring to a boil over high heat, then reduce to low heat and simmer until the flavor is good.