Pot dishes, also known as stewed pot dishes, stewed pot dishes and hot pot, are traditional Han dishes in Hunan Province and belong to Hunan cuisine. It comes from the same vein as shabu-shabu in the north, Sichuan hot pot and casserole, and their * * * same characteristics are that the pot is burned with fire, and water (soup) is used to conduct heat and cook (rinse) food. I am Changde's daughter-in-law, and the most capable and virtuous daughter-in-law in my mother-in-law's mouth, so I must also walk with this authentic bowl dish. The day before yesterday, my mother-in-law heard that I wanted to cook a bowl dish, so she took out the bacon in the refrigerator in advance and stewed it for me in the afternoon. She said that I could reduce the time to cook this dish, or I would have to eat at least one hour later from washing the bacon to serving this bowl dish.

Changde potherb

Ingredients: 5g pork and 5g dried plum.

seasoning: 1g of tea oil, 8g of cooking wine, 2g of salt, 1g of monosodium glutamate, 8g of ginger, 1g of garlic cloves, 8g of soy sauce, 5g of cinnamon, 6g of fragrant leaves and 25ml of clear soup.

production method:

1. Wash the pork, put it in the pot with cold water, cook it for 15 minutes with medium fire until it is cut out, rinse it thoroughly, drain off the water, and cut it into pieces 5 cm long, 3 cm wide and .5 cm thick. Beat the ginger loosely. Wash garlic cloves. Soak dried prunes until soft, and then cut into coarse powder. Wash cinnamon and fragrant leaves.

2. Heat the oil in the bottom of the pan to 6% heat. Stir-fry the meat slices until they spit out the oil. Add ginger, cook wine and soy sauce and stir-fry the fragrance. Add salt and monosodium glutamate, add clear soup, put it in dried plum vegetables and burn it for 2 minutes. Put it in a bowl with cinnamon and fragrant leaves, add garlic cloves and simmer for 1 hour with low heat.

for more bozi dishes, you can consult Hunan Xiangxi tribal catering chain to make the most authentic Hunan cuisine.