Teach you to make the big stewed dishes that northerners love to eat, master two small skills, and the soup is thick and fragrant

After the beginning of winter, the weather in the north will be lower and lower, in this season, the big stewed dishes are very common on the table of ordinary people, a variety of ingredients, hot stew in a pot, can drink soup, can eat vegetables, especially to satisfy cravings, more popular than big fish and meat.

 Today I will share with you the practice of home-cooked stewed dishes, and friends who like to eat braised dishes can try to make it!

【Big stew】

Ingredients: 200 grams of pork belly, 400 grams of northern tofu, 500 grams of potatoes, 400 grams of Chinese cabbage, 150 grams of sweet potato vermicelli.

Seasoning: Appropriate amount of salt, three star anise, 2 grams of Sichuan pepper, a small piece of green onion, a small piece of ginger, 20 grams of light soy sauce, 20 grams of dark soy sauce, 10 grams of sweet noodle sauce, a little cooking wine, a little five-spice powder, a little white pepper.

Steps:

1. Soak the sweet potato vermicelli in cold water for 2 hours in advance, soak the vermicelli until soft and set aside.

2. Peel the pork belly and cut it into thin slices; Wash the cabbage and cut into small pieces; Peel and wash the potatoes and cut them into small pieces to wash off any excess starch on the surface; Cut the tofu into thick slices with a thickness of 1 cm.

3. Add an appropriate amount of cooking oil to the pot, heat the oil to 60% hot, then put in the cut tofu slices, fry until the surface is golden and crispy, then remove the oil control for later use. Fry the tofu in advance to make it less crumbly and more flavorful during the stewing process.

4. Then fry the cut potato pieces in the pan until the surface is golden brown and then put out the oil.

5. Cut the cooled fried tofu into small pieces with an oblique knife, which can make the tofu taste faster when stewing.

6. Add an appropriate amount of cooking oil to the wok, after the oil is hot, add the cut pork belly slices and stir-fry, add the green onions, ginger slices, star anise and Sichuan pepper after the meat slices are stir-fried out of the oil, and then add 20 grams of light soy sauce, 5 grams of five-spice powder, 10 grams of sweet noodle sauce, continue to stir-fry, and stir-fry until fragrant.

7. Add an appropriate amount of boiling water, then put the cabbage, tofu and potato pieces into the pot, add an appropriate amount of salt to taste after boiling over high heat, turn to medium heat, cover the pot and simmer for 15 minutes.

8. After 15 minutes, put the soaked sweet potato vermicelli on top, continue to simmer for 2-3 minutes, and simmer the sweet potato vermicelli until it is delicious.

9. Finally, turn on the high heat, collect the soup slightly, sprinkle in a little white pepper, stir evenly, and then turn off the heat.

Put a bowl of steaming stewed vegetables in a bowl, sprinkle a little chopped green onion and coriander, and stir it with chopsticks.

Tips:

To make a large stew, you should choose a slightly fatter pork belly, too lean meat is easy to taste firewood after stewing, and it is not fragrant; When making a large stew, add a little sweet noodle sauce, which is very flavorful.