Recipe for traditional large pot dishes:

Main ingredient: 300g pork belly

Accessory ingredients: 200g sweet potato starch, 8 cabbage leaves, 10 meatballs, shiitake mushrooms 20 potatoes, 2 potatoes, 2 tomatoes, 3 corianders

Adequate amount of peanut oil for seasoning, 15 grams of salt, 5 grams of vinegar, 5 pieces of rock sugar, 1 star anise, 10 grams of dark soy sauce, 2 grams of sesame oil, Appropriate amount of water

Steps:

1. Dice pork belly about 1.5 cm, blanch it in cold water in a pot, then rinse off the floating powder on the surface with warm water, control the water and add 1 large amount of salt Marinate with a spoon and dark soy sauce for 15 minutes;

2. Soak the mushrooms in advance and rinse them twice more, then squeeze out the water and cut them into two with a knife;

3. For Chinese cabbage Soak in salt water for 15 minutes. After controlling the water, tear it into small pieces with your hands and set aside (when tearing the cabbage, tear it in layers to make the pieces smaller);

4. Peel the potatoes and cut them into pieces with a hob. Wash off the starch on the surface with water;

5. Cut the sweet potato vermicelli into appropriate lengths and soak them in warm water until soft;

6. Wash the tomatoes and cut into pieces, and wash and cut the coriander. into small pieces, add an appropriate amount of vinegar and a small amount of sesame oil and mix well;

7. Put an appropriate amount of peanut oil in the wok, add aniseed and rock sugar and stir-fry the sugar color;

8. Wait for the wok When dark brown foam appears inside, add the marinated pork belly and stir-fry over medium heat until the diced meat turns color;

9. Add potatoes and mushrooms and stir-fry for 2 minutes;

10. Add the torn Chinese cabbage, add an appropriate amount of salt, and stir-fry over high heat until the cabbage becomes soft;

11. Add the chopped tomatoes, stir-fry evenly;

12. Add Add an appropriate amount of boiled water and soaked sweet potato vermicelli, cover the pot and bring to a boil over high heat, then turn down the heat and simmer until the vermicelli becomes soft and has no hard core;

13. When the vermicelli is almost simmered, add the meatballs and continue to simmer. Simmer until the meatballs are heated through (you can taste the saltiness of the soup before adding salt as appropriate);

14. Add the mixed coriander before serving;

Cooking skills:

1. The seasoning of this dish is mainly in the two steps of marinating the pork belly and stir-frying the cabbage. The marinating of the pork belly must be done properly, otherwise the saltiness of the pork belly will be easy to be stewed later. It is absorbed by the cabbage and shiitake mushrooms. When frying the cabbage, add salt to soften the cabbage quickly, and to season the steamed dish twice. Generally, experienced people can reduce the saltiness of the whole pot dish by adding salt twice. The control is very good. If you feel that you are not sure, add less salt when frying the cabbage. When the vermicelli is almost simmered, taste the saltiness of the soup and then add salt as appropriate;

2. Big pot dish The ingredients inside can be adjusted according to your own preferences, such as kelp, fried tofu, ribs, etc., but pork belly and vermicelli are essential.