Composition:
Pork belly or plum blossom meat (it must be fat and thin to be delicious) Vegetables: North tofu, potatoes, eggplant, Chinese cabbage, kelp, sweet potato vermicelli, fungus meatballs (meatballs and pork are fried together, and the next issue will bring you the practice of frying meatballs) Seasoning:
Star anise, onion, ginger and garlic, soy sauce, soy sauce, Shanxi mature vinegar (must not be less)
Total composition
Exercise:
1. Processing ingredients. Slice pork, wash potatoes, eggplant and cabbage, cut into pieces, and soak kelp and fungus noodles.
Tip: Knife method of cutting vegetables: In Shanxi braised dishes, vegetables are cut into blocks with oblique knives. underneath
Oblique cut vegetables
2. Pour the oil into a hot pot. When the oil is hot, fry the tofu in the pot until golden brown.
Fried tofu
Tip: There is a big difference between the north tofu in Beijing supermarket and the authentic north tofu in Shanxi. The north tofu in Shanxi braised dishes is particularly hard, and it is fried into oil and splashed with tofu. The tofu I bought today is soft and can only be fried into golden brown.
3. Take another wok, heat it and pour in the right amount of oil. When the oil is hot, stir-fry the sliced meat, stir-fry the oil, add onion, ginger, garlic and aniseed to stir-fry until fragrant, then add kelp, potato, eggplant and fungus in turn, stir-fry evenly, pour in soy sauce, and cook with soy sauce. Boil vinegar along the side of the pot. It must be more old vinegar that makes it more delicious. Add some salt and stir well, then pour in the stock, cover the pot and stew.
Tip: Shanxi mature vinegar is very suitable for cooking. For Shanxi people, vinegar must be put in cooking, and vinegar must be put in eating steamed buns and noodles, and a lot of vinegar must be put in. In the next issue, I will talk about the importance of mature vinegar to Shanxi people.
Cooking ingredients in the same pot.
4. Cook all the ingredients in the pot for 5 minutes, and then add the soft sweet potato vermicelli. Because there are potatoes, in order to avoid rot, we must cook them with low fire, and we can enjoy them in 15 minutes. The secret of not burning potatoes is to fry them in oil, shape them, and then cook them in a pot.