Cauldron dishes
Cauldron dishes, a traditional dish of soil and slag, when I was a child, I didn’t eat many big pot dishes. The first is to eat the red and white happy events at home, the second is to kill the pigs before the Chinese New Year, the broth left over from the meat, add some Chinese cabbage, vermicelli, tofu, and boil in a cauldron, and the third is when there are distinguished guests at home, with the salted meat, cabbage, tofu, and vermicelli marinated during the Chinese New Year…… Although the current cauldron dishes are rich in content (they can be paired with beans, mushrooms, potatoes and other favorite foods), the cauldron dishes in the depths of memory are still original and fragrant. Today’s cauldron dishes do not have salted meat, and they are replaced with fresh meat, although it is not a very authentic original taste, it is also good to satisfy cravings.
How to cook in a large pot
Step 1
Prepare the ingredients
Step 2
Add an appropriate amount of oil to the pot, add peppercorns to the oil and fry until fragrant
Step 3
Put the human meat slices and stir-fry for a while, add cooking wine and dark soy sauce for color
Step 4
Add green onion and ginger and stir-fry evenly
Step 5
Cabbage, tofu, vermicelli are placed in a saucepan
Step 6
Add the meat slices
Step 7
Add water
Step 8
After boiling, turn to low heat and simmer……
Step 9
Add salt and sesame oil coriander to taste
Step 10
Let’s have a bowl……
Cooking tips for cauldroon dishes
The ingredients of the cauldron can be added at will