How to cook traditional cauldron dishes?

1, the traditional practice of large iron pot dishes

(1) Pork belly diced, height1.5cm. Put it in a pot with cold water, and then wash off the floating powder on the surface with warm water. After the water is drained, put the salt 1 into a frying spoon and marinate it with soy sauce 15 minutes.

(2) Wash the Pleurotus ostreatus twice after initial soaking, then squeeze out the water and cut everything in half with a knife.

(3) Soak the cabbage in salt water for 15 minutes, drain the water, and then break it into pieces for later use (if the cabbage is torn, tear it in layers, and the torn pieces are smaller).

(4) Peeling potatoes, cutting hob blocks, and washing cassava starch on the surface with tap water.

(5) Cut the sweet potato vermicelli into appropriate lengths and soak them in warm water.

(6) cauldron recipes suitable for the canteen. 6. Slice the tomatoes after washing, wash and cut into sections, add proper amount of vinegar and a small amount of sesame oil and mix well.

(7) Put a proper amount of cooking oil into the wok, add star anise and old rock sugar and stir-fry to get a sugar color.

(8) When the dark brown foamed plastic comes out of the wok, add the marinated pork belly and stir-fry with low fire until the meat particles are colored.

(9) Stir-fry potatoes and mushrooms for 2 minutes.

(10) Add the torn Chinese cabbage, add appropriate amount of salt, and stir-fry over high fire until the Chinese cabbage becomes loose.

(1 1) Add chopped tomatoes and stir well.

(12) Add appropriate amount of warm water and soaked sweet potato vermicelli, cover and boil, then turn to slow fire until the sweet potato vermicelli becomes loose and has no hard core.

(13) Braised sweet potato vermicelli is similar to the existing pork meatballs. Cook it again with low fire until the pork meatballs are completely hot (at this time, you can taste the salinity of the soup and consider adding salt appropriately).

(14) Just add the evenly mixed herbs before cooking.

2. Cooking method of cauldron stew

(1) Put several kinds of home-cooked dishes in a big pot or cook or stew them together, and when they reach a certain temperature, they become "big pot dishes". When stewing, all kinds of dishes touch each other to borrow flavor, which is miscellaneous but not chaotic, but many of them are not trivial.

(2) The raw materials of cauldron dishes are nothing more than Chinese cabbage, tofu and vermicelli. Of course, there are also large pieces of meat or ribs, and sometimes red peppers or hot pot bottom materials are added.

(3) The stewed fresh and fragrant cauldron dishes can be enjoyed.

3, the home-cooked practice of cauldron dishes

(1) Prepare ingredients, cut Chinese cabbage into strips, cut potatoes into pieces, slice tenderloin, dice tomatoes, soak flour and soybean skin in water and wash them.

(2) Hot oil, put a little more than cooking, stir-fry the meat first.

(3) After the meat changes color, add onion, ginger, star anise, potato and Chinese cabbage and stir fry.

(4) Stir fry for a while and add hot water. After the water is boiled, add tomatoes, cover and stew.

(5) Stew the tomatoes until they are soft and rotten, and add the flour and bean skin.

(6) Stew for two minutes, add salt and stir fry evenly, and then take out the pot.