Cauldron of stew
Overview
Today, my niece invited me to my mother's house for dinner. I made this pot of stew (what we call stew) at noon. There are many people in the family, so I usually use this big pot for cooking. Every time my mother makes a stew, she steams the steamed buns. The steamed buns are hot and oily, and the fragrant stew is served with the steamed buns that have just come out of the pan and the freshly fried chili oil. It’s so delicious! Not even a mouthful of vegetable juice is left! Mom is getting older now and can no longer knead the dough, so it is easier to buy steamed buns, but the taste is far different! I'm the chef today! start!
Tags
Ingredients
Steps
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Slice the pork, cut the green onion into sections, and slice the ginger.
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Peel the whole winter melon, wash the cabbage and tofu, and rinse the bean sprouts.
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Slice the winter melon, cut the cabbage into cubes, and cut the tofu into cubes. (Tofu forgot to take a photo)
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Heat the oil in a pan (add more oil), add the tofu and stir-fry.
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Fry the tofu until golden brown and remove. The oil in the pot won’t move (you still have to fry the next vegetables)
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Add star anise and peppercorns and stir-fry until fragrant.
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Add pork and stir-fry until it changes color.
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After the pork changes color, use a spatula to push it to one side of the pot, add onions and ginger, and stir-fry until fragrant.
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Add soy sauce and stir-fry.
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After stir-frying evenly, add appropriate amount of hot water.
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Prepare to change to a bigger pot
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Add appropriate amount of vermicelli and salt.
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Then put the tofu, cabbage, winter melon, and bean sprouts into the pot in sequence, and heat the steamed buns on top. (I just went out for a while, and my mother made all these, but I didn’t take any photos, eh╮(╯▽╰)╭)
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It’s out of the pot! ✌Yeah, do you really want to eat a bowl?
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Add chili oil.
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Just have the steamed buns, what are you waiting for!
