The cookbooks of cauldron dishes include three delicacies (fried tomatoes and green peppers), scrambled eggs with tomatoes, roasted melon with dried seaweed, mushrooms and rapeseed, braised tofu and so on.

Ingredients: 200g of cabbage leaves, 50g of tofu, tomato 1 piece, mushroom 1 piece, 70g of pork, 50g of garlic moss and 20g of vermicelli.

Accessories: 5g of ginger slices, 5ml of cooking oil, 2g of star anise, 3g of rock sugar, 2g of dried pepper 1 piece and salt.

1, Chinese cabbage leaves 200g cut into pieces, tofu 50g cut into pieces, tomatoes 1 slice, mushrooms 1 slice with a cross.

2. Slice 70g pork and 50g garlic moss.

3. Add oil to the pot, pour in pork slices, garlic slices, chopped green onion, star anise and 3g of rock sugar, and stir-fry until the meat slices change color.

4. Pour in Chinese cabbage leaves, 200ml water, dried peppers 1 piece, tofu, potato chips, 20g vermicelli and shiitake mushrooms, and bring to a boil.

5. Add 2g of salt, garlic moss and tomatoes, boil over high heat and simmer for 20 minutes.

6, the pot is loaded, and the cauldron can be made.