Lankao rural cauldron cooking practice video

Ingredients: diced cabbage1500g, Hebei cooked meat slices 250g, fried meatballs 250g, fried tofu150g, kelp silk150g, and wide vermicelli150g. Rare mushrooms in northeast China.

Seasoning: soybean oil 100g, bean paste 30g, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate.

Production steps

1. Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;

2. Heat the wok and pour in the soybean oil. When the oil is 60% hot, put the sliced meat and chopped green onion into the wok and fry at the same time.

3. When the onion is fragrant, add the bean paste, stir-fry to taste, and then stir-fry the cabbage, kelp and vermicelli in the pot.

4. Then add 1.5L of water. After the water is boiled, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu blocks, stew for 5 minutes on high fire, and then use low fire 15 minutes.