One-pot Stew
1.
Wash all vegetables and mushrooms and cut into small pieces. Cut the cowpeas into thumb-length sections.
2.
Pour an appropriate amount of oil into the pot, slightly more than usual for cooking.
3.
When it is 80% hot, add eryngii mushrooms, carrots, eggplants, shiitake mushrooms, and cowpeas in sequence, and stir-fry.
4.
Wash the pork belly and cut into small pieces.
5.
In another oil pan, pour the meat, ginger and spring onions, and stir fry.
6.
Add appropriate amount of braised soy sauce and light soy sauce, chili noodles, pepper and black sesame powder, stir fry for a while over medium-low heat.
7.
Pour in beer, cover and simmer until the soup is thick.
8.
Mix the fried vegetables, mushrooms and braised pork evenly, cover the pot and simmer over low heat, taste the taste, and add salt as appropriate according to your own taste.
9.
It's out of the pot.
Tips:
1. Add more oil to stir-fried mushrooms and vegetables, because mushrooms and eggplant are very oil-absorbing.
2. The pepper black sesame powder is made by myself. It's actually very simple. Fry the pepper black sesame powder and use a food processor to make it into powder. Put it in a glass jar and put it in the refrigerator. It's very convenient. You can add a little bit of flavor when making Hanamaki, cooking, and stuffing.
3. There is no drop of water in the braised pork throughout the process. The meat made from beer is very tender.
