How to make a big pot dish 2014

Northern Cauldron Dishes

Ingredients

Ingredients: half of braised trotter, 1 piece of braised pork, 500g of Chinese cabbage, 1 piece of frozen tofu, right amount of fungus, right amount of golden needles, 2 handfuls of wide vermicelli,

Seasoning: right amount of salt

Methods

1.Soak wide vermicelli softly, soften trotter, cut thick slices, cut large slices, cut small pieces of frozen tofu and set aside

2. Cut thick slices, braised pork into thick slices, cabbage into large slices, and frozen tofu into small pieces

2. Heat 2 tbsp oil in a wok, add cabbage and sauté until slightly softened, then transfer to a casserole dish and add fungus, golden needles, marinade, and water that can be submerged over the ingredients, and simmer for about 5-10 minutes. Add the vermicelli and simmer for another 3 minutes to finish

Spanish Cauldron

Recipe Summary

There aren't too many places that can make a mixed vegetable dish as unique as a cauldron, especially with blood sausage, which brings the dish to life and makes it unforgettable. Serving size: 2 Preparation time: 30 minutes

Ingredients

100 grams of blood sausage, 180 grams of pork chops, 100 grams of cauliflower, 100 grams of cannellini beans, 2 slices of parsley leaves, 200 grams of potatoes, 100 milliliters of white wine, 1 liter of water, 300 milliliters of chicken broth, and a good pinch of salt and pepper.

Practice

(1) Put the white wine, water and chicken stock into a pot and season with a little salt, pepper and coriander.

(2) Then add the pork chops and cauliflower, cook on low heat for about 2 hours, leave to cool and place in the freezer.

(3) Once the pork chops have cooled, remove and slice; reserve the cauliflower.

(4) Peel potatoes, add to soup, cook over low heat for about 30 minutes, add blood sausage and kidney beans and cook for about 5 minutes.

(5) Return the sliced pork chops and cauliflower to the soup and bring to a simmer, then serve with the blood sausage, cannellini beans and potatoes.