material

Chinese cabbage, Pleurotus ostreatus, potato, yam, pork belly, oily tofu, meatballs, broth, salt, pepper, vermicelli, aged vinegar, soy sauce and coriander.

working methods

1. Prepare a cabbage.

2. Take a few pieces and wash them with clear water, and cut the cabbage blocks and leaves separately with a knife.

3. Cut the Chinese cabbage into strips with equal thickness by the straight knife method (that is, along the length of the Chinese cabbage).

4. Then cut the cabbage block into small pieces with equal thickness by the horizontal knife method (that is, along the width of the cabbage block).

5. Put the cut cabbage segments on the bottom of the casserole.

6. Prepare appropriate amount of Pleurotus ostreatus or other favorite mushrooms.

7. Divide the Pleurotus ostreatus into large pieces and wash it with clear water.

8. Wash the Pleurotus ostreatus and tear it into strips with uniform thickness by hand.

9. Spread the Pleurotus ostreatus strips evenly on the cabbage.

10. Prepare a proper amount of kelp.

1 1.

12. Cut the washed kelp into filaments with equal thickness with a knife.

13. Seaweed shreds are spread on Pleurotus ostreatus.

14. Prepare a proper amount of potato chips.

15. Prepare a proper amount of fried yam.

16. Potato pieces and yam pieces are laid flat on kelp silk.

17. Prepare a cooked barbecue.

18. Slice the barbecue with a knife.

19. Roasted pork slices are fan-shaped and placed in a casserole.

20. Prepare two pieces of oily tofu.

2 1. Cut tofu into strips with equal thickness with a knife.

22. Tofu strips are fan-shaped and placed on the other side of the casserole, just forming a hollow ring with the roasted meat slices.

23. Prepare a proper amount of meatballs.

24. Meatballs are placed in the circle formed by barbecue slices and tofu strips.

25. Prepare the right amount of broth. I use pork belly leftover soup, and nothing can be replaced by water.

26. Pour the stock into the pot, and the water surface is basically flush with the vegetable surface.

27. Put the saucepan on the fire.

28. Cover the pot, bring the fire to a boil, and simmer slowly.

29. After boiling for 30 minutes, open the lid, add some salt, and dip the soup with chopsticks to taste salty.

30. Sprinkle the right amount of pepper, or sprinkle with spiced powder or pepper powder.

3 1. vermicelli should be put in a casserole, and it is best to use wide vermicelli. There are only a few thin fans left in my family.

32. Cover the pot and continue to cook.

33. Prepare a small bowl when cooking, and pour in 1 teaspoon of Shanxi mature vinegar.

34. Pour in 1/2 tablespoons of soy sauce and color the dishes.

35. Open the lid and spoon 2 spoons of soup.

36. Cover the pot and continue to cook the ingredients in the pot.

37. Pour the soup into a small bowl.

38. Cut the coriander into sections with a knife.

39. Put the coriander segments into a small bowl and mix well to form a sauce.

40. Cook the vermicelli in the pot until it is cooked, open the lid and pour the prepared sauce on the ingredients in the pot.

4 1. Cover the pot and stew for 10 minutes to evaporate the sour taste of vinegar.

42. Open the lid and turn off the fire. You can put some carrots on it to add color to the dish.