Name: 【lu Cai】farmhouse Harvest---stewed Assorted Vegetables
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pig fat and lean meat; 1 potato; 1 eggplant; 1/2 carrot; 1/2 root Cucumber; 1 green pepper; 1/2 tomato; Some Green onion ginger garlic; 3 pcs Aniseed; 2 tablets Bay leaf; 5g Soy sauce; 10g Sugar; a little Chicken Bouillon Powder; 3g salt; a little sesame oil

【lu Cai】farmhouse Harvest---stewed Assorted Vegetables

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

This is a very homely farm-style Shandong dish.
The taste is salty and fresh, suitable for young people to eat, with balanced and comprehensive nutrition.
The cooked vegetables are soft, rotten, salty and fresh, with a strong fragrance. "

【lu Cai】farmhouse Harvest---stewed Assorted Vegetables

1. Prepare all the ingredients.

2. Wash the pork and cut into thick slices. Cut the onion, ginger, and garlic.

3. Put the white sugar in the frying pan until the oil heats up and fry the sugar color.

4. Pour the pork and stir fry for color.

5. Add cooking wine and saute until fragrant.

6. Then add the green onion, ginger, garlic, aniseed, and the bay leaves to continue sautéing.

7. Add dark soy sauce and stir fry evenly.

8. Fry until the pork is colored.

9. Add an appropriate amount of water.

10. Boil over high heat to remove the foam.

11. After simmering for 10 minutes, add the peeled and diced potatoes and continue to simmer for 10 minutes.

12. Add the diced eggplant and carrots, and continue to simmer for 10 minutes.

13. At this time, cut the green peppers, cucumbers, and tomatoes into pieces.

14. Potatoes and eggplants are soft and rotten. Turn on high heat and add an appropriate amount of salt.

15. Add cucumbers, tomatoes and green peppers and stir fry evenly.

16. Add a little chicken essence and heat to collect the juice.

17. Finally, pour in an appropriate amount of sesame oil.

18. Stir and turn off the heat evenly.

Tips:
Don't cut the pork too much, so as not to cook well.

Potatoes should be stewed first, then eggplant and carrots, and finally cucumber, to make the finished dish have a consistent taste and beautiful color.