To make big pot dishes, a very large iron pot is used. The iron pot is fixed on a large mud stove with a bellows next to it.

Nowadays, most people use hair dryers instead of manually pulling the bellows.

Sliced ??pork belly, diced cabbage, winter melon, potatoes, soaked kelp, vermicelli, pre-fried tofu cubes, vegetarian meatballs, etc., as well as seasonings such as onions, ginger, garlic, miso, salt, etc.

Pour oil into the pot, burn firewood under the stove, and pull the bellows to make the fire strong. After the oil is hot, add peppercorns, then scoop a large spoonful of sauce from the sauce jar into the oil, and use a large iron to

Stir fry a few times with a spade (like a shovel), and with the sound of "sizzling", the rich aroma of the sauce soon fills the entire yard.

After the sauce becomes fragrant, add onions, ginger, garlic, and meat slices to the pan and stir-fry.

Then add water to the pot, add the tofu meatballs, turn on the bellows, increase the fire until the water boils, then add the cabbage, winter melon, potatoes and the previously fried pork belly pieces, add salt, and reduce the heat to low after the water boils.

stew.

Finally, put the vermicelli and kelp in and simmer until soft and cooked, then stop the fire.

The big pot of cooked food is hot and fragrant, which makes people salivate.

Each person fills a large bowl with a large coarse porcelain bowl, adds a few drops of vinegar, and eats the freshly made white steamed buns steamed by himself, one bite at a time and one bite at a time. The taste is, in one word, beautiful!

Some people can't help but drink three large bowls, and at the end they have to drop the remaining vegetable juice in the bowl into their mouths, smack their mouths, burp, and touch their belly, it feels good!

Cauldron dishes can be cooked in a variety of ways, but the most commonly used are stir-frying, roasting, and steaming.

Below, the author will give a brief introduction to the cooking methods and precautions of these three large pot dishes.

1. Stir-frying is the most commonly used cooking method for large pot dishes. It can be divided into two types: stir-frying meat dishes and large pot vegetable dishes.

1. Stir-fry meat dishes in a large pot. Stir-fry meat dishes in a large pot without thickening or thickening the gravy, such as twice-cooked pork, salt-fried pork, fried mutton with green onions, chicken nuggets with green pepper, etc.

When frying such dishes, the main ingredients (meat or poultry) should be mixed with refined oil in advance to prevent the ingredients from sticking to each other after being put into the pot; the auxiliary ingredients (vegetables) should be selected with less water content and greater oil absorption.

Such as green peppers, garlic sprouts, onions, lotus seeds, dried tofu, etc.; the amount of oil used when cooking should also be slightly larger.

Stir-fry meat dishes that are thickened and thickened in a large pot, such as sliced ??pork with green bamboo shoots, shredded pork with green pepper, shredded fish-flavored pork, diced Kung Pao pork, etc.

When stir-frying this type of dish, the main ingredients (meat or poultry) should be thicker and drier, and it is best to put the main ingredients in the pot first and cook them with hot oil, then take them out and then stir-fry them together with the auxiliary ingredients to make the dish;

If the amount of the main ingredients is too large, it can be cooked in the pot several times; the auxiliary ingredients (vegetables) should be seasoned with a small amount of refined salt in advance, and then part of the water should be squeezed out, so that they have less water and are easier to mature after being put into the pot;

The auxiliary ingredients can also be blanched, oiled or stir-fried until raw, and then cooked together with the main ingredients to shorten the formal cooking time and ensure that they are fully mature.

In addition, the sauce used to thicken the gravy should also be prepared in advance. The amount of sauce should be less than that of small pot dishes, but the sauce should be thicker than that of small pot dishes.

The reason is: when frying large pots, the firepower is insufficient, and the water in the raw materials is not easy to evaporate, so there should not be too much water in the sauce.

In general, stir-frying meat dishes in large pots is no longer "stir-frying" in the traditional sense, but is a bit like "braised" dishes.

That is, first heat the oil in the pot, then add the small ingredients (ginger, onion, garlic, etc.) to make it fragrant, then add the processed main and auxiliary ingredients, then quickly stir evenly, cook in the juice, and then serve the pot when the gravy is cooked.

2. Stir-fry green leafy vegetables with high water content in a large pot, such as spinach, water spinach, leeks, fresh cabbage hearts, green bamboo shoot tips, etc.

When frying this type of dish, the fire should be strong and the oil temperature should be high; the raw materials should be turned quickly after being put into the pot so that they are heated evenly and mature quickly; the raw materials should be stir-fried until they are cooked through before adding salt to avoid premature release.

Salt will cause the raw materials to spit out water, thus turning "stir-frying" into "boiling"; you can also put some raw materials (such as green bamboo shoot tips) into a boiling water pot and then stir-fry them to shorten the cooking time.

time.

Another thing to note is that when frying green leafy vegetables, do not cover them, otherwise the leaves will turn yellow.

Stir-fry other vegetables with lower water content, such as bamboo shoots, pumpkins, potatoes, green beans, garlic sprouts, etc.

When frying this type of dish, different preliminary treatments should be carried out according to the characteristics of the raw materials. For example, after the potatoes (cut into shreds) are rinsed with starch, they should be put into a boiling water pot and then stir-fried; green beans should be stir-fried in the pot.

Blanch in a pot of boiling water until raw, then stir-fry; green bamboo shoots (sliced ??or shredded), pumpkins (shredded), and garlic sprouts (cut into sections) must be seasoned with a small amount of refined salt first, and then part of the water is squeezed out

, and then stir-fry.

When frying vegetarian dishes in a large pot, you should also pay attention not to overcook the raw materials. Generally, stir-fry until raw or cooked.

Because after the finished dishes are put into the large pot, the residual heat of the dishes will further "ret" the raw materials (which is often called "post-ripening").

In addition, it is best to use a large pot for stir-frying vegetarian dishes. This means that it is not advisable to use the large pot for stir-frying vegetarian dishes to stir-fry meat dishes (especially stewed dishes) to keep the wok smooth and prevent the latter from frying vegetarian dishes.

Sticky pan.

2. Roasting is also a commonly used method for large pot dishes. It can be divided into two types: cooking meat dishes in a large pot and cooking vegetarian dishes in a large pot.