Pot dishes, also known as stew dishes, stew dishes and hot pot, are traditional Chinese dishes in Hunan Province and belong to Hunan cuisine. It comes down in one continuous line with the 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 also the most capable and virtuous daughter-in-law in her mother-in-law's mouth, so I must also walk with this authentic bowl of dishes. The day before yesterday, my mother-in-law heard that I was going to cook a bowl of vegetables, 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 for cooking this dish, or I would have to eat this bowl of food at least one hour late from washing bacon to serving it.

Changde bozicai

Ingredients: 500g pork and 50g dried plums.

Seasoning: tea oil 100g, cooking wine 8g, salt 2g, monosodium glutamate 1g, ginger 8g, garlic cloves 10g, soy sauce 8g, cinnamon 5g, fragrant leaves 6g and clear soup 250ml.

Production method:

1. Wash the pork, put it in a cold water pot, cook it on medium fire for 15 minutes until it is out of the pot, wash it, drain the water, and cut it into pieces 5 cm long, 3 cm wide and 0.5 cm thick. Stir ginger loosely. Wash garlic cloves. Soak dried plums until soft, and then cut them into coarse powder. Wash cinnamon and fragrant leaves.

2. Heat the oil at the bottom of the pot to 60% heat, stir-fry the meat slices until there is oil to spit out, add ginger slices, cook wine and soy sauce, stir-fry until fragrant, add salt and monosodium glutamate, add clear soup, add dried plums to cook for 2 minutes, put them in a bowl, add cinnamon and fragrant leaves, add garlic cloves, and simmer 1 hour.

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