Chinese cabbage, Pleurotus ostreatus, potato, yam, pork belly, oily tofu, meatballs, broth, salt, pepper, vermicelli, aged vinegar, soy sauce and coriander.

method of work

1. Prepare a Chinese cabbage

2. Take a few pieces and wash them with clear water, and cut the cabbage patch and leaves separately with a knife.

3. Use the straight knife method (that is, along the length of the cabbage patch) to cut the cabbage patch into strips with equal thickness.

4. Then use the horizontal knife method (that is, along the width of the cabbage patch) to cut the cabbage patch into small pieces with equal thickness.

5. Put the cut cabbage segments at the bottom of the casserole.

6. Prepare appropriate amount of Pleurotus ostreatus or other favorite mushrooms.

7. Divide Pleurotus ostreatus into large pieces and wash them with clear water.

8. Wash Pleurotus ostreatus and tear it into strips with uniform thickness by hand.

9. Spread the Pleurotus ostreatus strips evenly on the cabbage.

10. Prepare a proper amount of kelp.

1 1. The kelp is soaked in clear water and softened, and then rinsed.

12. Cut the washed kelp into filaments with equal thickness with a knife.

13. kelp silk is spread on Pleurotus ostreatus.

14. Prepare appropriate amount of fried potato pieces.

15. Prepare a proper amount of fried Chinese yam pieces.

16. Potato pieces and yam pieces are laid flat on kelp silk.

17. Prepare a cooked roast meat.

18. Cut the meat into thin slices with a knife.

19. The roasted meat slices are fan-shaped and placed in the casserole.

20. Prepare two pieces of oily tofu.

2 1. Cut tofu into strips with equal thickness with a knife.

22. Tofu strips are fan-shaped and placed on the other side of the casserole, just forming a hollow ring with the roasted meat slices.

23. Prepare proper amount of meatballs.

24. Meatballs are placed in the ring formed by roasted meat slices and tofu strips.

25. Prepare a proper amount of broth. I use the soup left over from pork belly, and nothing can be replaced by water.

26. Pour the stock into the pot, and the water surface is basically flush with the vegetable surface.

27. Put the braised pot on the fire.

28. Cover the lid, bring to a boil over high heat, and simmer over low heat.

29. After boiling for 30 minutes, open the lid, add appropriate amount of salt, and dip the soup with chopsticks to taste salty.

30. Sprinkle appropriate amount of pepper, or sprinkle spiced powder or pepper powder.

3 1. vermicelli should be put in a casserole, and it is best to use wide vermicelli. This is the only fine vermicelli left in my house.

32. Cover the pot and continue cooking.

33. Prepare a small bowl during cooking and pour in 1 spoon of Shanxi mature vinegar.

34. Pour in 1/2 tablespoons of soy sauce and color the dishes.

35. Open the lid and scoop 2 spoons of soup with a spoon.

36. Cover the pot and continue to cook the ingredients in the pot.

37. Pour the soup into a small bowl.

38. Cut the coriander into sections with a knife.

39. Put the coriander segments in a small bowl and stir well to form a sauce.

40. Cook the vermicelli in the pot until it is cooked, open the lid and pour the mixed sauce on the ingredients in the pot.

4 1. Cover the lid and simmer for 10 minutes to evaporate the sour taste of the vinegar.

42. Open the lid and turn off the fire. You can put some carrots on it to add color to the dishes.