Dian-flavored Sauerkraut and Konjac Vermicelli in Clay Pot
1.
Prepare the materials.
2.
Add the pork slices with cooking wine, pepper powder, salt, cornstarch and marinate for ten minutes.
3.
Cut the magic bun into strips and finely chop the pickles.
4.
Put oil in the pot, add the pickles and stir fry until fragrant.
5.
Add magic 竽 and stir-fry until the water is dry.
6.
Put the casserole on the fire, put in the tofu knot and dried vermicelli soaked in a short time, without adding water.
7.
Cover with fried konjac.
8.
Add proper amount of water to the frying pan just now and bring it to a boil.
9.
Pour the boiling water in the wok into the casserole.
10.
The marinated meat slices are fried and served on a plate.
11.
Spread the meat slices on the magic bun, add appropriate amount of soy sauce, and simmer for ten minutes until the moisture is half dry.
12.
Shred sweet potato leaves and add them to the pot, turn off the heat after two minutes.
13.
Stir for a while and serve. Just this one dish can give you an infinite aftertaste meal.
Tips:
Dian-flavored sour pickles are an important ingredient in Dian cuisine. I pickled them myself. Friends can buy them in supermarkets. Of course, you can also change to other ingredients as you like, and you should have a good experience. Thank you friends for reading and sharing.
