Ingredients: lean pork, tofu, vermicelli or cabbage and potatoes.

Ingredients: peanut oil, pepper, ginger slices, green onions, aniseed, soy sauce, salt and water.

Cooking process:

1. Wash all the dishes for later use.

2. Slice the meat, cut the tofu and potatoes into small pieces, cut the cabbage into strips, and set aside the leaves slightly larger.

3. Put the oil in the pot, and then put the meat after the oil is cooked.

4. Put green onions and fresh ginger when the steam of the meat is almost gone, then enlarge the ingredients, put less pepper and add soy sauce.

5. Put the potato pieces into the pot, stir fry for a while, add water, and the water just drowns the potatoes, and cook over high heat.

6. After the water boils, put the tofu into the pot and simmer for a while.

7. When the potatoes are almost ripe, about 5- 10, put the cabbage in the pot.

8. Cabbage is cooked, about 5 minutes. (It doesn't matter if cabbage and tofu are put in the wrong order)

Shanxi braised dishes

Raw materials:

200 grams of lean pork; Pig sandwich meat100g; Pork belly100g; 300 grams of potatoes; 250 grams of tofu; 500 grams of eggplant; 200 grams of seaweed; 2 large green peppers; 6 small green peppers; Vermicelli100g; Egg liquid150g; 80g of wet starch; Ginger rice, garlic rice, chopped green onion, pepper, aniseed, refined salt, pepper, soy sauce, monosodium glutamate, balsamic vinegar, coriander and fresh soup; Refined oil1000g, about consumption100g.

Method:

A: primary processing of raw materials

1.? Slice the lean pork, add proper amount of refined salt, monosodium glutamate, soy sauce, 25g of egg liquid and10g of wet starch, mix well and size, put it in a warm oil pan until it is cooked, then take it out and drain it.

2.? Chop the pork sandwich into mud, add refined salt, monosodium glutamate, ginger rice, garlic rice, soy sauce, 20g egg liquid and 20g starch, stir well to make stuffing, then squeeze it into balls by hand, fry it in a hot oil pan until it is 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 one by one in a hot oil pan until the color is golden and cooked, and then take out and drain the oil to get the "crispy meat".

4.? Peel potatoes and eggplant respectively, cut into hob blocks, fry them thoroughly in a hot oil pan and color them; Cut tofu into 1 cm thick slices, put them in a hot oil pan, fry them until they are golden yellow, take them out, cut them from the middle slice with a flat knife, and then cut them 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; Small green pepper to cut the section; Drain the vermicelli after boiling water; Wash coriander and cut into sections.

B: cooking

Heat a wok, add a proper amount of refined oil, heat it, add pepper and aniseed, fry until fragrant, take it out, add ginger rice, garlic rice and chopped green onion, stir-fry kelp for a few times, then add sliced meat, tofu, potatoes, eggplant and vermicelli, stir-fry for a while, add salt, pepper and soy sauce, add fresh soup, stew for about 5 minutes, and then add meatballs, crispy meat and rice noodles. It will be done within.

Features: Beautiful color, rich content, delicious soup, suitable for all ages.

Key operation points:

1.? Kelp has an odor, so it must be boiled before cooking.

2.? Avoid fire when stewing, so as not to dry the soup and the raw materials are not tasty.

3.? Meatballs and crispy meat should be served later, otherwise the taste is not good.

4.? Vinegar, pepper and coriander are indispensable in this dish, otherwise it is difficult to reflect the flavor characteristics of Jin cuisine.

5.? Adding soup is generally based on just drowning the raw materials.