Name of dish: secret pot-stewed dish
Required ingredients: one piece of pork belly (350g), moderate amount of kelp knot (100g), two pieces of dried bean curd, six pieces of dried bean curd, two pieces of tsaoko, two pieces of star anise, one piece of cinnamon, several eggs, one piece of ginger, two pieces of fragrant leaves, appropriate amount of fennel, appropriate amount of salt, appropriate amount of pepper, and rock sugar1.
Cooking steps:
1, first prepare all the ingredients. The main ingredients can be added or subtracted according to your own preferences. Pork belly, dried bean curd, dried tofu and kelp are all common, and you can also prepare some Flammulina velutipes and ham.
2, and then the ingredients, "two circles are long," one of the two circles is Amomum tsao-ko, which can remove the fishy smell and enhance the flavor when cooking meat, especially when the meat is beef and mutton, the effect of removing the smell and enhancing the flavor of Amomum tsao-ko is better. Needless to say, another round egg can add freshness and taste, and you can also add two marinated eggs conveniently. Why not? One is cinnamon. The volatile oil contained in cinnamon has a strong aroma and can greatly increase people's appetite.
3. Soak the dried flower in water for about half an hour in advance. Some people may not know what it is. It is a kind of bean product, which is a kind of main ingredient. It is good if it is not omitted.
4. Cut the dried tofu into small pieces for later use. Other ingredients are also cleaned with knives and reserved for later use.
5. Pork belly is cut into slightly thick slices with uniform size, boiled in cold water, and some cooking wine and ginger slices are added to the pot to deodorize. The blanching time is about 5 minutes. Then take it out and rinse it for later use.
6. Boil the eggs in hot water for about 10 minutes. Cook the eggs until they are set.
7. Then peel off the shell of the egg and put a flower knife on the egg white, which will make it more convenient to taste, and it is also convenient for the egg to exude umami.
8. Then add enough water to the pot, then add the boiled pork belly, boiled eggs, soaked dried flowers, dried tofu cut with a knife, washed kelp and dried beans. Put them evenly in the pot.
9. Finally, the juice is seasoned in the pot. Add two Amomum tsaoko, a small piece of cinnamon, two pieces of fragrant leaves, two pieces of aniseed, a proper amount of ginger slices, peppers that suit your taste, rock sugar 10g, soy sauce 20g, and a proper amount of salt for seasoning.
10, after mixing, you can fire to prepare for slow stew. This time is preferably more than two hours, and the longer the time, the more delicious it will be. Just keep the fire low all the time, and the rice cooker just chooses to cook soup.
1 1, the last bowl is delicious, and the pot-stewed taste is full. There are meat, vegetables and eggs, but it has no fishy smell and is not greasy. I can't eat enough.