Main ingredients

One potato, a few large cabbage leaves

A little tofu, a little kelp

A little tofu skin, ten meatballs

10 shiitake mushrooms and 10 black fungus

Salt chicken essence

Light and dark soy sauce

Pixian bean paste, onion, ginger and garlic

A handful of spinach

How to make casserole stew

1. Cut the tofu into cubes and cut the potatoes into diamond-shaped pieces. Put the tofu and potatoes into a hot oil pan and fry them. When the edges turn slightly yellow, remove and set aside. Spread two layers of large cabbage leaves on the bottom layer of the casserole, add kelp, tofu skin, mushrooms (save the water for soaking the mushrooms, I used dried mushrooms), meatballs, fungus, and fried potatoes and tofu on top.

2. Add a certain amount of light soy sauce, a small amount of dark soy sauce, chicken essence, salt and vinegar to the mushroom water to make a soup stock, pour it into the prepared casserole, simmer over high heat, and then break it into pieces spinach leaves. In another oil pan, stir-fry a little Pixian bean paste to produce red oil, add onion, ginger, and garlic and stir-fry until fragrant. Pour the stir-fried oil, onion, ginger, and garlic into the stewed casserole. Stew the casserole for another ten minutes to complete. It’s so warm to eat a bowl of warm casserole on a winter night in the north.