Old tofu can be fried in a small part, and the fried tofu can be cut into small pieces;
Wash the cabbage and cut it into small pieces with a knife for later use;
If there is a steamed "flat stack" (that is, a kind of "meatball" steamed with vermicelli and sweet potato powder), cut some flat stacks; If there is no flat stack, replace it with "sweet potato vermicelli";
Cook pork belly first, then put the meat in cold water. After the water is boiled, it is basically enough to boil for about 50 minutes.
Take out the meat, drain the water, dry it, change the knife and cut it into 3 mm thick pieces for later use;
Here in cook the meat's soup pot, if there is less water, add more water. After boiling, cut the fried tofu, cabbage, white tofu, bean sprouts and flat piles (or vermicelli), put them in the pot together, add salt, soy sauce, a little white wine and thirteen spices, and then add the cut pork belly to stew together. After boiling, turn down the heat and stew for about 20 minutes. You can eat it.
Because it is made of pork belly and broth, it tastes good. If you are jealous, you can add some "vinegar" to the bowl, add some pepper and hold a big steamed bun in your hand. It tastes really enjoyable.
Nowadays, many restaurants also cook "cauldron dishes" with different names, but there are many similarities in their practices.
Now, there are still some places where "cauldron dishes" are made into "hot pots". When the prepared "cauldron dishes" are served on the guest table, there will be an induction cooker (or liquefied gas stove) on the table. Start a big fire, so that you will be hot from beginning to end.
In the cold winter in the north, it is really a pleasure to have a bowl of steaming "cauldron dishes" and pour a glass of wine!