Name of dish: secret pot-stewed dish
Required ingredients: pork belly (350g), kelp knot (100g), two pieces of dried bean curd, six pieces of dried bean curd, two pieces of tsaoko, two pieces of star anise, one piece of cinnamon, several eggs, one piece of ginger, two pieces of fragrant leaves, fennel, salt, pepper and crystal sugar (10g).
Cooking steps:
1, first prepare all the ingredients. You can increase or decrease the main ingredients according to your own preferences. Pork belly, dried bean curd, dried bean curd and kelp are all common, and some Flammulina velutipes and ham can also be prepared.
2, then the ingredients, "two circles are long", one of the two circles is tsaoko, which can deodorize and enhance the flavor when cooking meat, especially when the meat is beef and mutton, the effect of deodorizing and enhancing the flavor of tsaoko is better. Needless to say, another round egg can increase freshness and taste, and you can easily add two marinated eggs. Why not? One is cinnamon. The volatile oil contained in cinnamon has a strong aroma, which can greatly increase people's appetite.
3. Soak the dried flowers in water for about half an hour in advance. Some people may not know what it is. It is a bean product and a main ingredient. Just don't omit it.
4. Cut the dried tofu into small pieces for later use. Other ingredients are also cleaned with a knife for later use.
5. Pork belly is cut into slightly thick slices with uniform size, boiled in cold water, and some cooking wine and ginger slices are added to the pot to remove fishy smell. The blanching time is about 5 minutes. Then take it out and rinse it for later use.
6. Cook the eggs in hot water for about 10 minutes. Boil the eggs until they are solidified.
7. Then peel off the shell of the egg and put a flower knife on the egg white, which will make it easier to taste and make the egg smell delicious.
8. Then add enough water to the pot, then add the cooked pork belly, boiled eggs, soaked dried flowers, dried tofu cut with a knife, washed kelp and dried beans. Put them evenly in the pot.
9. Finally, the juice is seasoned in the pot. Add two Amomum tsaoko, a small piece of cinnamon, two fragrant leaves, two star anise, a proper amount of ginger slices, peppers suitable for your own taste, 10g rock sugar, 20g soy sauce and a proper amount of salt to taste.
10, mix well and then fire for slow stew. This time is preferably more than two hours, and the longer the time, the better. As long as the fire is kept low, the rice cooker just chooses to cook soup.
1 1. Finally, this bowl is delicious and delicious, with a full pot-stewed flavor. There are meat, vegetables and eggs, but it has no fishy smell and is not greasy. I don't have enough to eat.