Taji Pot with Tasty Vegetables
1.
Wash the vegetables that need to be used, slice the eggplant into large slices (the eggplant should not be sliced until it is in the pot to prevent oxidation and blackening), cut the carrot into long pieces, cut the tomato into large slices, and tear the mushrooms into small pieces.
2.
Taji pot, very cartoon shape: the pointed pot is covered on the flat pot like a hat.
3.
Clean the Taji pot and place the moss on the bottom.
4.
Carrot segments are placed on the top of the moss.
5.
Cover the mushroom slices evenly on top of the already sized vegetables.
6.
Squeeze in the eggplant slices and compact them slightly.
7.
Cover the thinly sliced pork belly evenly on top of the vegetables.
8.
To improve the freshness, lay the cut tomatoes on top of the vegetables.
9.
Mix with soy sauce, refined salt, cooking wine, and water to make a sauce.
10.
Pour the mixed juice from the top of the sized vegetables.
11.
Finally, cover the pot and turn on the stove.
12.
Water will overflow from the edge of the pot in about 5 minutes. Turn off the heat after 1 minute on high heat, and use the remaining heat of the pot to simmer for a few minutes.
13.
The vegetables in the pot are soft and rotten, and the soup is delicious. Friends who like it can try it.
Tips:
hint:
1. Because the Taji pot is water-absorbing, when using it for the first time, please use a slow fire to boil the rice water, etc., and the boiling time lasts for 10 minutes. After that, the pot became stronger and more durable.
2. After the Taji pan is heated, the pan is very hot, so be careful when placing it.
3. You don't need to add oil and salt when cooking, and it will be delicious if you dip it in the sauce.
