The mothers' favorite fast-handed dish comes out in one pot, and every time the family will eat it in a clean bowl

1. Prepare the ingredients

1) Ingredients: pork belly, cabbage, carrots, yellow radish, tofu, fresh bean skin, sweet potato vermicelli.

2) Excipients: green onion, ginger, garlic, millet spicy, onion, chives.

3) Seasoning: salt, chicken powder, oyster sauce, light soy sauce, dark soy sauce, thirteen spices, pepper, rice wine, starch.

2. Handle the ingredients

1) Clean the pork belly, slice it, put it in a bowl, pour in an appropriate amount of rice wine, light soy sauce, dark soy sauce, salt, whip vigorously, then add an appropriate amount of starch and stir evenly, pour in edible oil seal oil for later use.

2) Clean all the vegetables, slice cabbage, carrots and yellow radish, cut tofu into cubes, cut fresh bean skin into strips, shred green onions, mince onions, garlic and ginger, cut chives into sections, and cut millet spicy cubes for later use.

3. Start production

1) Heat the casserole, pour in an appropriate amount of cooking oil, then turn off the medium-low heat, put in the pork belly, slowly stir-fry the pork belly to get out the oil, and pour in the green onion, ginger, garlic, onion, millet spicy and fragrant.

2) After the pork belly with green onions, ginger and garlic is fragrant, pour in the carrots and yellow radishes and stir-fry for a while, and then pour in an appropriate amount of light soy sauce and dark soy sauce to quickly stir-fry evenly.

3) Add boiling water to the casserole, add salt, chicken powder, oyster sauce, thirteen spices, pepper to taste, then put in cabbage, tofu, fresh bean skin, vermicelli in turn, cover the pot and cook over medium high heat for about 5 minutes.

When out of the pot, sprinkle in some chives, at this time we are spicy and delicious, and the nutritious pot is ready, and with a bowl of rice, it is really amazing.