One-pot Braised "hybrid Dish"

Name: One-pot Braised "hybrid Dish"
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 150g Dried sweet potato vermicelli; 100g Shiitake Mushrooms; 100g fried tofu; 200g Broccoli; 50g Red pepper slices; 1 Bay leaf; 3g star anise; 2g Cinnamon; 30g Scallions; 20g Sliced ginger; 3 pcs Small dried chili; 20g Shao wine; 20g Soy sauce; 25g Oyster sauce; 1g salt; 10g Sugar; 2g MSG; 1g Black pepper; 20g Cooking oil; Some Shimizu

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Many people think that small stir-fried dishes are delicious. In fact, any dish has its own way. Hybrid dishes made in a large pot are also delicious. It depends on your ingredients, heat and technique. Today, I made a pot of stewed "hybrid dish", I still feel very fragrant, and the big pot dish is also a good meal.
"Hybrid dishes" in the northeast are called "random stews", the area north of the Yellow River is called "stewed dishes", and Beijingers call it "hybrid dishes". No matter what it is called, it is actually a one-pot stew. If it is made well, it is still delicious. The Northeast's chaotic stew is very famous.
There is a wide range of materials for making "hybrid dishes", such as meat, mushrooms, soy products, and noodles. In winter, one person cooks a small pot at home, and then comes with a bowl of fragrant rice. It is both warm and full of nutrition. One dish can replace the nutritional value of several stir-fried dishes. The "hybrid dish" of a one-pot braised stew is as follows;"

One-pot Braised "hybrid Dish"

1. Blanch the shiitake mushrooms and fried tofu first.

2. Then blanch the pork belly for 5 minutes.

3. Finally, blanch the broccoli for later use.

4. Heat in another pot, add a little oil, add star anise and other spices, green onion, ginger and stir fry. After sauteing, add the blanched pork belly and stir fry.

5. Stir the pork belly out of oil and cook in the rice wine and stir well.

6. Then cook in soy sauce and stir well.

7. Stir-fry, pour in appropriate amount of oyster sauce and stir-fry for several times.

8. Finally, pour in some hot water and boil.

9. After the soup is boiled, add the fried tofu and shiitake mushrooms and simmer for 30 minutes.

10. Stew the meat for 30 minutes, then pour the vermicelli and stir well and continue to simmer for 5-8 minutes, and simmer until the soup is collected.

11. Sprinkle a little black pepper on the soup when it is about to be harvested.

12. Sprinkle in MSG and sugar and stir well.

13. Finally, adjust the flavor with salt.

14. Pour in the blanched broccoli and red pepper slices and stir fry evenly.

15. Then you can get out the pan.

Tips:
The characteristics of this dish are oily color, strong smell, smooth vermicelli, soft meat, fragrant waxy ingredients, and comprehensive nutrition.

Tips;

1. Don't soak the vermicelli for too long, just slightly soften, because it needs to be braised, if the soak is too soft, it will not taste good.

2. Be sure to use hot or boiled water when stewing the meat, so it is easy to stew and stew, such as stewing meat with cold water will have a fishy smell.

2. The ingredients of the chowder can be matched according to personal preference. Any mushroom can be used, but it is best to use mushrooms, hazel mushrooms and other mushrooms with good aromas, and some winter or spring bamboo shoots are also good. Vegetables can be put or left alone.

This one-pot braised "hybrid dish" of a large frying spoon is ready. Come in a hot pot in the cold winter, it tastes very fragrant and delicious, for your reference!