Large stuffy pot (traditional cooking tool)

The big stuffy pot is a traditional cooking tool, which is used to cook a lot of food and is one of the important elements of Chinese cuisine. In many places in China, people still cook traditional dishes, such as braised pork, shredded pork with fish sauce, roast beef with potatoes and so on. The unique cooking method of the big stuffy pot can make the dishes more delicious. Next, let's take a look at the operation steps of the big stuffy pot.

Preparatory work/about to start work

We need to do some preparatory work before using the cauldron. First of all, we need to choose a big stuffy pot, and the size of the pot should be selected according to the number of ingredients. Secondly, the ingredients need to be prepared, washed and cut. Finally, we need to prepare some seasonings, such as salt, soy sauce, sugar, ginger, garlic and so on.

Cooking steps

1. Put the cauldron on the fire, add a proper amount of oil, and stir-fry the ginger and garlic until the oil is hot.

2. Put the ingredients into a large stuffy pot, and add a proper amount of water, which is slightly more, because the cooking method of the large stuffy pot is steam cooking.

3. Add the right amount of seasoning, such as salt, soy sauce, sugar, etc. , and adjust according to personal taste.

4. Cover the big pot, wait for the water to boil, turn off the fire and continue to cook on low heat, which takes about 20-30 minutes.

In the process of cooking, it is necessary to stir the ingredients from time to time to avoid sticking to the pot.

6. When the ingredients are cooked, turn off the fire and open the lid of the big stuffy pot to let the steam out.

7. Put the cooked dishes on the plate.

Matters needing attention

1. The cauldron needs to be cleaned before use, so as not to affect the hygiene of ingredients.

2. In the process of cooking, you need to stir the ingredients from time to time to avoid sticking to the pot.

3. Adjust according to personal taste when adding seasoning. Don't add too much seasoning, so as not to affect the taste of the dish.

In the process of cooking, you need to pay attention to the heat. Too much fire will scorch the ingredients, and too little fire will affect the cooking time.