1. The traditional method of cooking in a large iron pot

(1) Dice pork belly with a height of 1.5 cm, put it in a pot with cold water, then wash off the floating powder on the surface with warm water, drain the water, and then marinate it with 1 stir-fry spoon of salt and soy sauce for 15 minutes.

(2) Wash the Pleurotus ostreatus twice after it is soaked early, then squeeze out the water and cut everything in half with a knife.

(3) Soak the cabbage in salt water for 15 minutes, drain the water, and then break it into pieces for reserve (if the cabbage is torn, tear it in layers, and the torn pieces should be smaller).

(4) Peel potatoes, then cut into hob blocks, and wash the cassava starch on the surface with tap water.

(5) Cut the sweet potato vermicelli into suitable lengths and soak them in warm water to soften them.

(6) cauldron dishes suitable for the canteen. 6. Slice the tomatoes after cleaning, then cut them into pieces after cleaning with fragrant lai, and add a proper amount of vinegar and a small amount of sesame oil to mix.

(7) Put proper cooking oil in the wok, add star anise and old rock sugar and stir-fry until the sugar is brown.

(8) When dark brown foamed plastic appears in the wok, put the marinated pork belly and stir-fry it with low fire until the meat particles are colored.

(9) stir-fry potatoes and mushrooms for 2 minutes.

(1) Put the torn Chinese cabbage, add appropriate salt, and stir-fry it on fire until it becomes loose.

(11) Add chopped tomatoes and stir-fry evenly.

(12) add a proper amount of warm water and soaked sweet potato vermicelli, cover it and bring it to a boil, then turn to slow fire and cook until the sweet potato vermicelli becomes loose and has no hard heart.

(13) The stewed sweet potato vermicelli is similar to the pork meatballs at present, and it is cooked again with slow fire until the pork meatballs are thoroughly heated (at this time, you can taste the salinity of the soup and then consider adding salt as appropriate).

(14) Just add the mixed vanilla before taking out the pot.

2. Cooking in a large pot

(1) Put several kinds of home-cooked vegetables in a large pot or cook or stew them together, and they will become "big pot dishes" when they reach a certain temperature. In the stew, all kinds of dishes touch each other to borrow flavor, which are miscellaneous but not chaotic, but many are not trivial.

(2) The raw materials of cauldron dishes are nothing more than cabbage, tofu, vermicelli and so on. Of course, there are also large pieces of meat or ribs, and sometimes red chili pepper or the bottom material of hot pot is added.

(3) You can enjoy the fresh, fragrant and rich cauldron dishes.

3. The common practice of cauldron dishes

(1) Prepare ingredients, cut Chinese cabbage into strips, cut potatoes into pieces, slice tenderloin, dice tomatoes, soak powder and soybean skin in water and wash them.

(2) Hot oil, a little more than stir-fry, stir-fry the meat first.

(3) After the meat becomes discolored, add onion, ginger, star anise, potatoes and cabbage and stir fry.

(4) Stir-fry for a while and add hot water. When the water boils, just add tomatoes, cover and stew.

(5) stew the tomatoes until they are soft and rotten, and add the sweet potato powder and oil bean skin.

(6) stew for two minutes, add salt and stir-fry evenly, and then serve.