Teach you to make a big stew that northerners love to eat, rich in ingredients, bigger and more fragrant than big fish

The stew looks simple, but it is not enough to put all the ingredients in the pot and stew. Today, Xiaobian will share with you a vegan version of the recipe for stewed dishes, without putting a piece of meat, but it is more fragrant than eating meat, satisfying cravings and greasy, friends who like to eat stewed dishes don't miss it!

---【Big stew】---

Prepare ingredients: 600 Chinese cabbage, 500 grams of potatoes, 400 grams of tofu, 200 grams of sweet potato flour, appropriate amount of salt, two star anise, more than a dozen Sichuan peppercorns, a little dried chili, a little chopped green onion, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, and a little old vinegar.

Steps:

1. Break off all the leaves of the Chinese cabbage, pat the cabbage parts with a knife, then cut all the cabbage into small pieces, rinse them with water and set aside.

2. Wash and peel the potatoes and cut them into hob pieces, rinse off the excess starch on the surface, and soak them in clean water for later use.

3. Cut the tofu into 1.5 cm thick slices for later use.

4. Soak the sweet potato vermicelli in cold water for more than 2 hours in advance to soften the vermicelli.

5. Add a little more cooking oil to the pot, the oil temperature is about 60% hot, put the cut tofu slices into the oil pan, fry the whole process on high heat, fry the tofu until the surface is golden and then remove the oil control for later use.

6. Then continue to raise the oil temperature to 60% hot, drain the potato pieces into the oil pan, fry the potatoes until the skin is golden and the inside is ripe.

7. Cut the fried tofu slices into small pieces, compared to cutting them into small pieces and then frying, and then cutting them into small pieces after frying, the tofu can add more flavor.

8. Add an appropriate amount of cooking oil to the pot, put more than a dozen peppercorns into the cold oil, fry the peppercorns slowly over low heat to produce the fragrance, fry the peppercorns until they are slightly charred, and then remove the peppercorns. The step of frying peppercorns is the key to improving the flavor, and without this step, the taste will be much worse.

9. Continue to heat the oil, add chopped green onions, star anise, and dried chili peppers and stir-fry until fragrant, then put the Chinese cabbage into the pot and stir-fry over high heat.

10. After stir-frying the Chinese cabbage until fragrant, add an appropriate amount of boiling water, add the potato cubes and tofu cubes fried in advance, add an appropriate amount of salt, dark soy sauce and light soy sauce to taste, cover the pot and simmer for 10 minutes.

11. After 10 minutes, put the soaked vermicelli on top and continue to simmer for 3 minutes.

12. Simmer the vermicelli until soft and flavorful, then add an appropriate amount of water starch to thicken, reduce the viscosity of the soup over high heat, and let the soup tightly wrap around the surface of the ingredients. To make a large stew, the final thickening step is indispensable, and after thickening, the taste of the stew will be more mellow.

Tips:

1. Tofu and potatoes are fried and then stewed, which is easier to absorb the flavor and has a better taste.

2. Deep-fried peppercorns are the key to the flavor of this dish.

3. The final thickening step is essential, wrapping the soup tightly on the surface of the ingredients.