What are the cauldron dishes for frying meat?

Stir-fried cauldrons are minced cabbage, vermicelli, tofu, Toona sinensis, cabbage, kimchi, pepper and eggplant. Pork belly is usually used to fry these dishes. Pork belly is the meat on the ribs. The structure of pork belly is separated by a layer of lean meat and a layer of fat meat. Its fat meat is easy to melt when heated, and the lean meat is not cooked for a long time. Is the only one who cooks braised pork or braised pork. The most delicious pork belly in legend is 10 floor.

The practice of minced meat cauldron dishes

Prepare pork belly, tofu, vermicelli, Chinese cabbage, onion ginger, dried pepper and garlic sprouts first. Boil seasoning soy sauce, cooking wine, light soy sauce, salt, allspice powder, sesame oil and chicken essence for 25 to 30 minutes. Chopsticks can be inserted and taken out. When cooking, skim off the froth.

Take it out, rinse it again, dry it, and remember to dry it thoroughly. It's not just talk. Put it in a ventilated place, dry it thoroughly, put oil in the pot, add meat when it is 50% hot, fry for a few minutes, and then turn it over. When fried to golden color, take out and drain the oil.

Serve 1 kg old tofu, cut into pieces and fry it, just like ordinary fried products, turn it over a few times to keep it heated evenly, and then take it out to control the oil. Dice the fried meat, cut the fried tofu into thin strips, cut the onion, ginger and dried pepper into sections, with little or no spicy flavor and a little pepper to taste.

Tear off the outer layer of Chinese cabbage without cleaning the inner layer. Tear off the chunks directly and put them away for later use. A handful of sweet potato vermicelli, soaked in advance, must have sweet potato vermicelli to eat cauldron dishes, so it is delicious. So the materials are ready, start cooking, bring the oil to a boil, first add the pork belly and stir fry with low fire, fragrant but not greasy, until the oil comes out. When the sliced meat is browned, add onion, ginger and dried pepper and stir-fry to give a fragrance.

According to personal taste, add soy sauce, soy sauce, salt and allspice powder, stir well, pour in fried tofu, stir well with low fire, then pour in Chinese cabbage, add vermicelli after the water boils, and cook for a few minutes. Cook the vermicelli for two or three minutes before putting the cabbage, so as to ensure that the vermicelli and the cabbage are cooked together.

If you put meatballs or other side dishes, you must consider which ones are resistant to cooking first and which ones are easy to cook later, so as to ensure that all ingredients are cooked at the same time. Stew on medium heat for about 10 minute. Sprinkle garlic sprouts when you leave the pot. Turn off the fire and take out the pot, such as sesame oil and chicken essence. Stubble. Salty and fragrant.