Thirty people's cauldron recipes and practices who can mention it?

Bamboo shoots stewed three layers of meat

Practice: spring bamboo shoots a catty cut up first boiled, three layers of meat fried until the oil. The two are mixed together in a large pot and stewed all the time, put some garlic and a little sugar, the longer the stew the more delicious.

Sprouted pork

Practice: two pounds of dried vegetables Yongding clean, three pounds of meat cut into large pieces catty. With some old ginger and sugar, flavor tuned, the two mixed together and steamed.

The pot of vegetables is a colorful and fragrant traditional dishes, one of the common dishes in northern China, more popular in the northern region. The ingredients are varied and nutritious, and the soup is rich. The origin of the name of this dish, first of all, it has the flavor of many kinds of dishes, and secondly, it is said that in the early years of everyone is eating together to work together, so it is called a big pot of vegetables.

The cauldron dish is a bit rustic, but it makes it to the big table. The only way to make a pot of food is to use ordinary things to make it authentic, and if you put in the delicacies of the sea, you will lose the flavor. The so-called "hundred vegetables and cabbage beauty, all meat and pork flavor. Cauldron dishes are commonplace dishes and should be eaten in a commonplace way. Without a cauldron, can not be called "cauldron dishes", although still those things, although still the practice, but made only to change the name called "stewed dishes", compared to the "cauldron dishes", has not been the original face. In pay attention to the instrument, pay attention to many occasions, in the requirements of the body type, taste, enjoy the pot of food such as a gentleman-like eating method is not only less flavor, but also the lack of bottom.