Cauldron cooking

The authentic practice of cauldron dishes is as follows:

Ingredients: white gourd, fresh mushrooms, potato vermicelli, ribs and tofu.

Accessories: onion and ginger.

Ingredients: pepper, nutmeg, cooking wine, cinnamon, soy sauce, fragrant leaves, aniseed.

1, chop the ribs and blanch the blood in a hot pot.

2. Take out the blanched ribs and put them in hot water, then try again.

3. Put in water with onion, ginger, pepper, aniseed, nutmeg, fragrant leaves, cooking wine, soy sauce and hot water.

4, electric pressure cooker, 20 minutes, take this time to prepare vegetables, melon peeled, peeled and diced, mushrooms sliced, tofu diced.

5. Add ginger to the pot.

6. put the melon pieces.

7. add soy sauce.

8. Add stewed ribs.

9. Add sparerib soup.

10, add mushroom slices.

1 1, with tofu.

12, with potato vermicelli.

13. Chop shallots and coriander and sprinkle them on the cauldron when eating.

14, delicious cauldron dishes are finished.

Introduction of cauldron dishes

The vermicelli dish, also called "boiled dish" and "cauldron dish", is an essential dish in our festivals and weddings. The main ingredients are pork and vermicelli, supplemented by Chinese cabbage, potatoes and meatballs. I think it has something to do with braised dishes in Shanxi.

Except vermicelli and pork, other ingredients of vermicelli dishes are different from household to household, and they also have their own characteristics in cooking. Traditional cauldrons pay more attention to heavy oil and red soup. Heavy oil is lard used when frying a cauldron, and the amount of oil is relatively large; Red soup requires that the stewed cauldron soup be red and bright, which requires that the sugar should be fried well.