Dried cabbage leaves

Jiangdou Gan

pork

peanut

potato

Scallion and ginger slices

Dried Chili, star anise and other spices

thirteen?incense

350ml soy sauce (one bag)

monosodium glutamate

The practice of pickled vegetables in northeast China

Soak dried cabbage leaves and Jiangdou Gan all night in advance until soft. (If you don't have dried cabbage leaves, you can also use fresh cabbage leaves, dry them in an oven, microwave, etc., and there is no water, which is more chewy. )

Wash the dried vegetables several times, drain the water, tear the cabbage into small pieces, and cut the cowpea into long sections for later use.

Cut the meat into larger dices and set aside. (It is more fragrant to choose meat with more fat, and the cooked meat tastes like sauce meat. )

Potato cutting hob block. Wash the peanuts for later use. (Or soak soybeans overnight in advance. )

Heat oil in wok, add onion and ginger slices and stir fry. Auntie uses green onion, but it is better to use green onion. )

First, add the drained dried vegetables and stir-fry for a while. Add potato pieces and continue to stir fry. If you have celery and green peppers, put them in now. )

Stir-fry for a while, then add peanuts and continue to stir-fry.

Then add the meat and continue to stir fry.

Stir-fry until the meat turns white, add a bag of light soy sauce, 2 dried peppers, 1 aniseed and a proper amount of thirteen spices, bring to a boil with high fire, and simmer for 30-40 minutes on low heat until the soup is thick. (If you have fragrant leaves or something, it is better to add spices. If you add a bag of soy sauce soup to more dishes, you can also add a little boiled water, but the amount of water should not be too much, which is not delicious and easy to go bad. )

The soup is almost collected. Add monosodium glutamate to the pot, or leave it alone. Serve it with rice.