Mushroom and tofu soup: Prepare a few mushrooms, remove the mushroom stems, wash the dust and impurities on them, and add a cross cutter. Prepare a handful of crab mushrooms in advance, cut off the roots, clean and set aside. Prepare a piece of water tofu in advance and soak it in boiling water for 10 minutes to remove the bean smell. Prepare a carrot in advance, cut it in the middle and cut it into pieces. Place it on the bottom of the pot. Place the crab mushrooms on top of the carrot slices and place the mushrooms on top. Cut the soaked tofu into pieces and put it on top as well. Reserve inside the stone pot. Prepare a piece of pork belly in advance, remove the skin and cut into thin slices. Cut the ginger slices and garlic into sections, and set aside the green onion sections.

Cook step by step: Heat the pot and add cooking oil to lubricate the pot. The key to this step is to prevent the meat from sticking to the pot. After sliding the pot, pour out the boiling oil and add cold oil. When the oil temperature is 50% hot, Put the meat into the pan and stir-fry out the water. After the meat is fragrant, add the ginger slices and stir-fry for a few times. Add a spoonful of bean paste and stir-fry until it becomes chili oil. Pour in an appropriate amount of water and add light soy sauce 10 grams, 2 grams of edible salt. After the water boils, take it out of the pot, put the sauce in the stone pot, turn on red and cook until it boils, then simmer for 8 minutes to let the fresh aroma of the ingredients blend into the soup. After 8 minutes, add the scallions and blanch them slightly. After smelling the aroma of the scallions, pour in the sesame oil and sprinkle the scallions on top. A delicious and nutritious mushroom and tofu soup is ready.

Stone pot beef brisket pot: blanch the beef tendon in water: prepare a piece of beef tendon in advance, add an appropriate amount of cold water to the pot, pour in an appropriate amount of cooking wine to remove the fishy smell, put the cold water of the beef tendon into the pot, and add the donuts , freshen the ginger slices, gradually heat up and cook out the blood inside, boil the water again for 2 minutes, pick up the beef tendon, let it cool slightly, and cut into pieces. Prepare soaked tofu skin in advance and cut into sections. Slice green onions, ginger slices, and garlic. Set aside. Adjust the sauce: In a bowl, add four spoons of light soy sauce, one and a half spoons of pork ribs sauce, two spoons of southern milk sauce, and mash two pieces of southern milk. Add one spoonful of white sugar and mix well. Pour in a small amount of dark soy sauce to adjust the color. Some of the white and rosy parts are reserved. Gradually cook: Add oil to the pot, add onion, ginger, and garlic over low heat and slowly fry until fragrant. After smelling the aroma of garlic, pour in beef tendons, turn to low heat and stir-fry for 2 minutes until fragrant. Pour along the edge of the pot. Add a little high-alcohol wine to evaporate the alcohol to remove the fishy smell, pour in the fried sauce and stir-fry to color the beef tendon.

Put in an appropriate amount of galangal, star anise, cinnamon, and dried chili peppers and stir-fry again to allow the beef tendons to fully absorb the juice and flavor. Add an appropriate amount of warm boiled water along the edge of the pot without covering the beef tendons. There is no need to use cold water here. Beef tendon is very easy to shrink when cold water is stirred, and it is not tender enough when stewed. After the fire is boiled, pour it into the stone pot, cover the pot, and cook for 1 hour over medium and low heat. The beef and mutton are fully cooked and stewed until crispy. taste. After 1 hour, add the tofu skin and stir it until the tofu skin penetrates into the soup. Cover the pot and simmer for another 5 minutes. Simmer the tofu skin to absorb the flavor of the bone soup. After 5 minutes, the beef and mutton have been stewed until crispy and fragrant, the tofu skin absorbs the bone soup and becomes very smooth, and a stone pot beef brisket pot full of sauce is ready.