Method of cooking cauldron dishes

Ingredients: 200g kelp, 400g pork slices, 200g oily tofu, 300g bean skin, 800g vermicelli and wax gourd.

Accessories: oil, salt, onion, garlic and pepper.

1, kelp soaked, washed and cut into strips.

2. Wash the vermicelli.

3, melon cut into pieces.

4. Ready-made bean bubbles.

5. fry the meat first.

6. Stir-fried meat.

7, onion, garlic, pepper shabu-shabu.

8. Pour in kelp and tofu skin.

9. Pour in bean bubbles.

10, add meat slices.

1 1, stir fry for a while and add appropriate amount of soy sauce and salt.

12, put it in the pressure cooker and cook for 10 minutes.

13, this is stewed.

14, bowl.