Materials:

Chinese cabbage 1 piece, vermicelli 1 piece, kelp, frozen tofu, pork belly, seasonings as follows, star anise 1 piece, onion 1 root, garlic, 4 slices of ginger, coriander 1 piece, and soy sauce.

Practice:

(1) Cut the Chinese cabbage in winter and blanch it.

(2) Onion, ginger, garlic, tomatoes, pepper, aniseed and fragrant pepper.

(3) The kelp is soaked, washed and shredded.

(4) Cut the frozen tofu into pieces.

(5) Wash and soak the pine needle mushrooms, and leave mushroom water for later use.

(6) Slice tenderloin and marinate it with corn starch.

(7) Start the speculation.

(8) Add mushrooms and continue to fry.

(9) Stir-fry the meat separately.

(10) Simmer for half an hour on low heat, and the finished product is taken out of the pot.

(1 1) is equipped with an authentic cylinder furnace.

2. Braised cauldron dishes.

Materials:

Pork belly, scallion, ginger, garlic, salt, white sugar, fragrant leaves, star anise, soy sauce, cooking wine, potatoes, Pleurotus ostreatus, Chinese cabbage, lentils and tofu.

Practice:

(1) Prepare ingredients, such as potatoes, Chinese cabbage, lentils, tofu, pork belly, chopped oyster mushrooms, sliced onions, sliced ginger and whole garlic.

(2) Cool the oil in a hot pot.

(3) Stir-fry the pork belly.

(4) Add soy sauce, soy sauce, cooking wine, sugar and salt in order.

(5) Pour boiling water, onion, ginger, garlic, star anise and fragrant leaves.

(6) After boiling, add lentils, Pleurotus ostreatus, potatoes and tofu.

(7) After the meat and potatoes are soft and rotten, add the cabbage.

(8) Finally, add vermicelli.

3. Northeast cauldron dishes.

Materials:

Pork, ribs, baby cabbage 1 piece, frozen tofu, onion 1 piece, green onion 1 root, ginger, garlic, bean paste, cooking wine, oyster sauce, soy sauce, soy sauce, salt, sugar and vermicelli.

Practice:

(1) Prepare ingredients:

(2) Slice the ginger first, then put the ribs in the pot, add water, put a few slices of ginger and a proper amount of cooking wine, and take them out after boiling.

(3) Cut the baby cabbage into small pieces.

(4) Cut the frozen tofu into cubes.

(5) Shred onion and cut garlic into pieces for later use.

(6) Cut the pork into pieces for later use.

(7) Heat oil from the pan, add onion, ginger and garlic, add some star anise and pepper, and stir-fry.

(8) Then put the pork in, stir-fry until it changes color, and then release the soy sauce, soy sauce and oyster sauce.

(9) Then put the ribs, stir-fry them evenly, and then add a proper amount of water.

(10) After boiling, add frozen tofu, onion and baby cabbage and stir well.

(1 1) Then put the vermicelli, then cover it and stew it.

(12) After opening the lid, add proper amount of salt and sugar to taste and stir well.

(13) After the vermicelli is completely cooked, the cauldron can be cooked.