Farmhouse stew

Ingredients: Vermicelli, meat, chili noodles, fungus, carrots, tofu skin, tofu, mushrooms, ginger, green onions, salt, pepper, dark and light soy sauce, chicken essence .

Practice:

1. A small handful of vermicelli and a little dried black fungus. Soak them in water in advance. Wash the black fungus and tear it into small pieces with your hands.

2. Cut a piece of tofu into cubes, cut half a carrot into diamond-shaped slices, cut a piece of tofu skin into strips, cut an appropriate amount of mushrooms into florets, and prepare a handful of green vegetables. Keep whatever you have at home.

3. Wash a piece of pork and cut into thin slices. It is best to choose pork belly to make the braised vegetables more fragrant. Peel a piece of ginger and cut into thin slices. Pick two onions, wash them and cut them into segments.

4. Add an appropriate amount of oil to the pot, heat the oil until it is 60% hot, add onion and ginger and stir-fry until fragrant, then add 2 tablespoons of chili powder and continue to stir-fry until fragrant, then add the meat slices and stir-fry until it changes color.

5. Pour in an appropriate amount of water and bring to a boil, add 2 tablespoons of salt, 1 tablespoon of pepper, appropriate amount of light soy sauce, a little dark soy sauce, and chicken essence to taste, add tofu, carrots, shiitake mushrooms, and black fungus, and cook for 5 minute.

6. Pour the vermicelli and vegetables into the pot and mix well. Simmer over low heat for 2 minutes to allow the vermicelli to absorb the soup.

7. Pour in a little sesame oil and mix well before cooking. A pot of delicious and economical stewed vegetables is ready.

8. Pairing braised vegetables with white rice or steamed buns is a very good choice. It is time-saving and nutritious, and does not require too many skills. Friends who like it can try it quickly.