(1) Pork belly 1.5 cm diced pork, put it in cold water, then wash the floating powder on the surface with warm water, drain the water, then put salt 1 frying spoon and soy sauce for pickling 15 minutes.

(2) Wash the Pleurotus ostreatus twice after it is soaked early, then squeeze out the water and cut everything in half with a knife.

(3) Soak the cabbage in salt water 15 minutes, drain the water and break it into pieces for reservation (if the cabbage is torn, it should be torn in layers, and the torn pieces should be smaller).

(4) Peeling potatoes, cutting hob blocks, and washing cassava starch on the surface with tap water.

(5) Cut the sweet potato vermicelli into suitable lengths and soak them in warm water.

(6) cauldron recipes suitable for canteens. 6. Slice tomatoes after cleaning, clean them and cut them into sections, add proper amount of vinegar and a small amount of sesame oil and mix.

(7) Put proper cooking oil in the wok, add star anise and old rock sugar and stir-fry the sugar color.

(8) When dark brown foamed plastic appears in the wok, put the marinated pork belly and stir-fry it with low fire until the meat particles are colored.

(9) Stir-fry potatoes and mushrooms for 2 minutes.

(10) Put the torn Chinese cabbage, add appropriate salt, and stir-fry on fire until the Chinese cabbage becomes loose.

(1 1) Add chopped tomatoes and stir-fry evenly.

(12) Add a proper amount of warm water and soaked sweet potato vermicelli, cover and bring to a boil, then turn to slow fire and cook until the sweet potato vermicelli becomes loose and hard.

(13) The stewed sweet potato vermicelli is similar to the pork meatballs at present, and it is cooked again with slow fire until the pork meatballs are thoroughly heated (at this time, you can taste the salinity of the soup and consider adding salt as appropriate).

(14) Just add the mixed vanilla before taking out the pot.

2, cauldron stew cooking method

(1) Put several kinds of home-cooked vegetables into a cauldron or cook or stew them together, and they will become "cauldron dishes" when they reach a certain temperature. In the stew, all kinds of dishes touch each other to borrow flavor, which are miscellaneous but not chaotic, but many are not trivial.

(2) The raw materials of cauldron dishes are nothing more than Chinese cabbage, tofu, vermicelli and the like. Of course, there are also large pieces of meat or ribs, and sometimes red chili pepper or the bottom material of hot pot is put on.

(3) The stewed fresh and fragrant cauldron dishes can be enjoyed.

3, the home-cooked practice of cauldron dishes

(1) Prepare ingredients, cut Chinese cabbage into strips, cut potatoes into pieces, slice tenderloin, dice tomatoes, soak powder and oil bean skin in water and wash them.

(2) Hot oil, put a little more than cooking, stir-fry the meat first.

(3) After the meat becomes discolored, add onion, ginger, star anise, potatoes and cabbage and stir fry.

(4) Stir-fry for a while and add hot water. After the water boils, just add tomatoes, cover and stew.

(5) Stew the tomatoes until they are soft and rotten, and add the powder and oil bean skin.

(6) stew for two minutes, add salt and stir fry evenly, and then take out the pot.