Cauldron

Name: Cauldron
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g pork; 180g Dried vermicelli; 400g potato; 420g tofu; 60g kelp; 285g ball; 1200g Winter melon; Some shallot; 2 tablets ginger; 2 cloves star anise; Some salt; Some Soy sauce; Some Cooking Wine; Some parsley; Some sesame oil; Some Cooking oil

by Yesterday's C girl

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Cauldron dishes are more popular in northern regions. Especially weddings and funerals play an important role. It has diverse ingredients and rich nutrition. There are mainly pork, cabbage, vermicelli, and tofu, all of which are very homely. Some people stew many different ingredients (eg eggs, squid, broccoli) in a pot, which may be delicious, but it is not a big pot dish. There is not much difference between Daguo Cai and Dongbei Ranzhu in the cooking process, the main difference is still reflected in the ingredients. So not everything can be put.
Because many people eat it, including old and weak women and children, the taste is still mainly home-cooked, and the taste is not red and spicy like the small hot pot Mala Tang.

Cauldron

1. The vermicelli needs to be soaked for 5 or 6 minutes in advance to soften. Cut the meat, add cooking wine, light soy sauce, a little salt and a few slices of ginger to marinate for a while.

2. Cut the winter melon into cubes.

3. Cut potatoes and tofu into pieces, and cut kelp into 6mm wide strips.

4. The tofu is fried in thick slices, golden brown, not bad.

5. Cut green onions into sections.

6. After the pot is heated, add oil, sauté the shallots, pour in a little light soy sauce, a scent will come out, pour in the meat, stir fry until the color changes.

7. Pour the potatoes and stir fry.

8. Pour the winter melon.

9. After about 5 minutes, pour the kelp.

10. Changed a pot and poured hot water (about one and a half pots of electric kettle). Put in 2 octagonal petals.

11. After the water boils, pour in the balls and tofu, and put two spoons of salt. Stir.

12. After 10 minutes, put the vermicelli on top without stirring.

13. After 15 minutes, stir. Prepare coriander and green onions, cut the coriander into small pieces, and chopped green onions. Add a little light soy sauce and sesame oil and mix well.

14. After about 5 minutes, turn off the heat. Pour the coriander and shallots into the pot and stir well.

Tips:
The vermicelli should be simmered in the pot for a long time, not so soft. Because it contains a lot of starch, when you just put it in the pot, you can't stir it right away, it's easy to paste.