Preparation of raw materials for stew dishes 1. Wash all the dishes and set aside.

2. Slice the pork belly, cut the tofu into small pieces, cut the cabbage into prismatic pieces, make the leaves slightly larger, cut the kelp into shreds, and set aside on a plate.

3. Shred the green onions and slice the ginger and set aside.

4. Put oil in the wok. After the oil is 50% hot, add the meat slices and stir-fry until it changes color.

5. Add shredded green onions and ginger slices, then add seasonings, a little pepper, a little salt, soy sauce, then add cabbage cubes, shredded kelp, and stir-fry.

6. Stir-fry for a while, add fresh soup, add tofu cubes, cover the pot, and cook over high heat.

7. For about 5 minutes, add MSG and sesame oil.

Just take it out of the pot.

Home-style stew Ingredients: potatoes, green peppers, carrots, vermicelli, pork belly Seasoning: 20 grams of soy sauce, 3 grams of salt, 2 grams of vinegar, add rice wine, onion, ginger, garlic, edible oil How to make the stew 1. Use vermicelli

Better, pure potatoes or sweet potato flour.

2. Wash the raw materials, cut the potatoes and carrots into thick slices, break the green pepper into pieces, and soak the vermicelli in boiling water.

3. Slice the pork belly with skin and set aside.

4. Put a little oil in the pot and fry the pork belly first, add some green onion, ginger and garlic, spray a little soy sauce and rice wine, fry until fragrant and put it into a bowl.

5. Pour the oil into the pot again. This oil should be slightly more. Stir-fry the potatoes over medium heat for one minute, then add the carrots and stir-fry for another minute.

6. Add the green pepper and stir-fry for a minute, add the fried meat slices, then add the onion, ginger, garlic, soy sauce, rice wine and saute until fragrant. Add water. The amount of water should be slightly more, because there are still vermicelli that need to be cooked, which absorbs water.

Then add salt and vinegar and bring to a boil over high heat.

7. Add vermicelli and cook over medium heat. Cover with a lid and cook for five minutes.

8. Finally collect the juice, be careful of sticking to the pan, and just throw some minced garlic in before taking it out of the pan.

So happy to answer this question!

It's said to be a big stew, but it actually has to be very particular, otherwise it wouldn't be delicious when made.

Let me tell you how to make a stew that I often make.

My main principle for making stews is to mix meat and vegetables, half and half.

The main meat dishes include beef, luncheon meat, quail eggs, and tendons; the main vegetarian dishes include cabbage, vermicelli, tofu skin, yuba, fried tofu, soft tofu, and egg dumplings.

You can increase or decrease it according to your personal taste.

The specific method is to heat a pan with cold oil, add garlic chili sauce and hot pot base ingredients, stir-fry the red oil over low heat, then add onions, ginger and garlic and sauté until fragrant, add meat vegetables, and stir-fry quickly.

Then add boiling water, then season with salt, chicken essence, pepper and other seasonings.

Bring to a boil over high heat, add vegetables and soy products, stir-fry evenly, simmer over low heat for 5 minutes, pour in sesame oil, and it's ready to serve!

How to make stew?

Food Detective Guo answers.

Braised dishes are called braised dishes in our Hebei dialect, and they are also called big pot dishes.

It is still very simple for Hebei people to make big pot dishes, such as boiling cabbage, boiling winter melon, etc., but if you want to make them delicious, you still need some cooking skills.

For cabbage stew, fresh and large-leaf cabbage is generally chosen. It is a home-cooked stew for people in Hebei. The main ingredients include tofu, vermicelli, pork belly, kelp, meatballs, etc.

The ingredients are simple, 2 star anise, a few peppercorns, green onions, ginger, garlic, 2 dried chili peppers, or a small spoonful of Pixian bean paste.

First of all, if you want the stew to taste delicious, you need to add more oil. This oil is usually a little vegetable oil, and then use some lard out of the fat of the pork.

When using lard, don't use too much heat, use it gently and slowly. When the fat turns brown and dry, put the onion, ginger, garlic, pepper and star anise into the oil pan and stir-fry until fragrant.

After the aroma comes out, put the Pixian bean paste or chili in the oil pan and stir-fry several times. Pour the pork belly into the pan and continue to stir-fry.

After the pork belly is fried until it is 6 times cooked, add the cabbage, soaked vermicelli, and washed kelp into the pot.

Then add some very fresh flavor, or a little dark soy sauce, and salt and start stewing. Don't add too much water at this time, put some water in appropriately.

Cover the pot and stir-fry for 3-5 minutes.

At this time, according to the size of the soup, store water appropriately. Generally, the water should be one-third of the vegetables.

At this time, the dishes are basically softer and easier to flip.

Stir evenly and taste to see if the taste is suitable. If it is too light, add some salt. If the taste is not very fresh, add a little extra fresh or chicken essence.

In particular, be sure not to add too much salt at the beginning. After adding the amount of water, try to taste whether it is salty or light.

The heat is also very important at this time. Adjust to medium heat and continue simmering. If the heat is medium, do not cover the pot. If it is low heat and there is more soup, you can cover the lid.

After waiting 3-5 minutes, add the tofu and continue stewing.

Remember to stir it every 3 minutes to prevent it from sticking to the pot. When the vermicelli is soft and the tofu is fragrant, it is considered cooked. At this time, you can add a few drops of sesame oil and a little white vinegar to make it taste more delicious.