Composition:
Pork belly or plum blossom meat (it must be fat and thin to be delicious) Vegetables: North tofu, potatoes, eggplant, Chinese cabbage, kelp, sweet potato vermicelli, fungus meatballs (meatballs stir-fried pork, the next issue will bring you the practice of stir-fried meatballs) seasoning:
Star anise, onion, ginger, garlic, soy sauce, soy sauce, Shanxi mature vinegar (must not be less)
overall composition
Exercise:
1. Processing ingredients. Slice pork, wash potatoes, eggplant and cabbage, cut into pieces, and soak kelp and fungus noodles.
Tip: Knife method of cutting vegetables: In Shanxi braised vegetables, cut the vegetables into blocks with an oblique knife. underneath
Oblique cut vegetables
2. Pour the oil into a hot pot. When the oil is hot, put the tofu in the pot and fry it until golden brown.
Fried tofu
Tip: The north tofu in Beijing supermarket is very different from the authentic north tofu in Shanxi. The north tofu in Shanxi braised dishes is particularly hard, and it is fried into oil and splashed with tofu. The tofu I bought today is very soft and can only be fried into golden brown.
3. Take another wok, heat it and pour in the right amount of oil. When the oil is hot, stir-fry the sliced meat, add the oil and stir-fry, add the onion, ginger, garlic and aniseed, stir-fry evenly in turn, then add the kelp, potatoes, eggplant and fungus, and pour in soy sauce and soy sauce to cook the sauce flavor. Cook mature vinegar along the side of the pot. It must be more old vinegar that tastes better. Add some salt and stir well, then pour in the stock, cover the pot and stew.
Tip: Shanxi mature vinegar is very suitable for cooking. For Shanxi people, vinegar must be put in cooking, and vinegar must be put in eating steamed buns and noodles, and a lot of vinegar must be put in. In the next issue, I will talk about the importance of mature vinegar to Shanxi people.
Cooking ingredients in the same pot.
4. Cook all the ingredients in the pot for 5 minutes, and then add the soft sweet potato vermicelli. Because there are potatoes, in order to avoid rot, we have to cook them on low heat, and we can enjoy them in 15 minutes. The secret of not pasting potatoes is to fry them in oil, shape them, and then cook them in a pot.