Ingredients: pork belly, potatoes, cabbage, eggplant, onion, chicken leg mushroom and beans (or any other dish you want)

Ingredients: bean paste, dried red pepper and garlic

1. The cut of the cut silk, the slice of the slice

2. When the oil is hot, add dried red pepper and garlic and fry for fragrance.

Step 3 add pork belly slices

4. Add bean paste \ \ salt \ \ a little sugar \ \ cooking wine. If the color is light, add a little soy sauce to adjust the color.

5. According to the degree of cooking, stir-fry is added successively. I add the beans \ \ Coprinus comatus first

Step 6 add eggplant

7. Add other dishes, stir-fry, and serve.

8. Maybe it's not the most beautiful, but it's definitely the most affordable and cooked home-cooked dish!

Materials for making cauldron dishes:

Ingredients: Chinese cabbage diced1500g, Hebei pickled cooked meat sliced 250g, fried meatballs 250g, fried tofu blocks150g, kelp shredded150g, wide vermicelli150g.

Seasoning: blending oil100g, 30g bean paste, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate. I will teach you how to cook a cauldron dish.

Practice:

1. Soften Chinese cabbage blocks, kelp shreds and vermicelli with boiling water, and take them out for later use;

2. Heat the wok, pour in the blended oil, when the oil is 60% hot, put the sliced meat and chopped green onion into the wok and fry at the same time. When the onion smells, add the bean paste and stir-fry to taste. Then put the cabbage, kelp and vermicelli into the wok and stir-fry, add water 1.5 liter, and add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu blocks after the water boils.

Practice of winter melon cauldron dishes

1, the first step, material preparation: 2-3kg of wax gourd, peeled and cut into slightly thick slices, 2 tomatoes cut into small hob blocks, half a catty of pork belly with skin sliced, half a catty of vermicelli, shredded onion, ginger cut into three or two slices, star anise, pepper, salt, chicken essence, peanut oil, sesame oil and cooking wine.

2. Step 2: Add a small amount of water to a steel cooking pot, then add wax gourd, tomato and vermicelli in turn, add salt 1 spoon, soy sauce and star anise, boil over high fire and stew over medium fire.

3. Step 3: Heat the wok with a little more oil, add ginger slices, star anise and pepper to stir-fry until fragrant, add meat slices, stir-fry until the meat turns white, add soy sauce, salt and cooking wine, stir-fry the meat until red, add appropriate amount of water, bring to a boil, and cover and stew for 10 minute.

4. Step 4: After the wax gourd is stewed for 30 minutes, add the meat soup into a steel pot and stew for 10 minute.

5. Step 5: Add chicken essence, sesame oil and shredded onion.

The soup is thick, the color is red, the tomatoes are sweet and sour, the natural sour taste is not greasy, the entrance of the wax gourd is soft, the vermicelli is soft but not rotten, and each person has a bowl with steamed bread with noodles, which is really an appetizer in summer.

Northeast cauldron dishes

The method is simple, and the existing meat and vegetables at home are stewed together.

Ingredients: meatballs, cooked pork belly, fried old tofu, kelp, vermicelli, Chinese cabbage, mushrooms.

Practice: 1. Slice the meat, stir-fry the onion and ginger to get oil, and color it with soy sauce.

2. Stir-fry the sliced Chinese cabbage, kelp, add broth, put meatballs, tofu, cooked meat, and add salt and soy sauce according to personal taste.

3. Put the vermicelli after boiling, and put the cabbage leaves when the vermicelli is stewed.

4. Put monosodium glutamate pepper before cooking.