Ingredients: seasonal vegetables, pork belly, fried potatoes, kelp, bean curd, skin residue, meatballs and small crisp meat.

Accessories: onion, ginger, garlic, octagonal soybean sauce or sweet noodle sauce, soy sauce, soy sauce, sesame oil, white sugar, oil-consuming cooking wine.

Peasant-style cauldron cooking practice

1. First, cut the prepared seasonal vegetables into irregular shapes for later use, then cut the fried potatoes into cubes, cut kelp into rhombic shapes, cut tofu foam into cubes, cut skin residue into small pieces, slice pork belly, and put the fried meatballs and crispy meat into a dish for later use;

2. Put the sliced pork belly slices into a bowl, start to marinate with low taste, pour in a spoonful of light soy sauce, a spoonful of cooking wine, onion, ginger and garlic, and then stir evenly with chopsticks to marinate 10 minute;

3. Cook the oil in the pan. When the oil temperature is 30% hot, add the star anise and saute until fragrant. After pouring the marinated pork belly slices and stir-frying them for a few times, add a spoonful of soybean sauce to repeatedly blend the pork belly and soy sauce. After that, pour boiling water into the pork belly slices and boil them over a big fire, and then turn to a small torch for stewing 15-20 minutes.

4. After the pork belly is stewed, it goes into the sea in turn, and potatoes and beans (seasonal vegetables) are stewed for 5 minutes to let the vegetables fully absorb the taste of pork; The stewed food tastes like this;

5. After stewing for 5 minutes, add an appropriate amount of boiling water according to the number of family members. It must be boiling water here or the pork belly will wake up, and then add tofu foam, crispy meat, meatballs and garlic moss in turn and stew for 3 minutes.

6. Finally, start seasoning, a spoonful of salt, a spoonful of sugar, a spoonful of aged vinegar, a little sesame oil, a little oil consumption, and then add onion, ginger and garlic grains, and finally add local specialty skin dregs, stir and cook for 3 minutes to finish the delicious meal (remember here that don't add too much salt or it will be too salty. Most of the ingredients are semi-finished products, so there are many salt components);

Warm tips

1. The ingredients of cauldron dishes are added according to local seasonal vegetables, and there is no special strict requirement to add whatever you like.

2. The soul of a cauldron is stew and fried sauce. A cauldron without taste is like a boiled dish.

3. Finally, seasoning. Never add too much salt. Too many ingredients are said to be semi-finished. If you add too much salt, the dishes are very salty when you eat them. Remember that you can also make delicious cauldron dishes.