How to make delicious stew

Stewed vegetable is a delicacy from the northwestern region. You can roughly guess how it is prepared by just hearing its name. It is a bit similar to the Northeastern hotpot, but there are differences in taste and preparation. The stew is cooked in a large iron pot, which is difficult to meet in the city. The added vegetables include cabbage, eggplant, vermicelli, pork belly, etc. You can add whatever you want. There are no special rules. Eating a bowl of stew in winter is simply a blessing.

Stewed vegetables is a special northern delicacy. In Hebei Province, people usually call it stewed vegetables, while in Shanxi Province, people call it stewed vegetables. This is very similar to the stew in Northeast China. Of course, the methods of cooking are very different in different places, and the taste is completely different. Traditional stewing is done in a large iron pot. The basic ingredients include cabbage, winter melon, potatoes, eggplant, vermicelli, kelp, meatballs and braised pork, but the ingredients are also added or subtracted according to the preferences of each family. The ingredients are almost the same. It is most common in autumn and winter. Stew a pot of braised pork or fry a plate of golden meatballs and stir-fry a bowl of vermicelli in advance, and they can all be used when stewing vegetables. In the eyes of our parents, being able to eat a bowl of stewed vegetables when we were young was considered a very happy life.

Steps for cooking:

1. Wash and cut the pork belly into pieces, blanch and set aside

2. Wash and peel potatoes, winter melon and eggplant and cut into dices of equal size.

(III) Then stew the braised pork

4. Soak the dried vermicelli in warm water for 15 minutes

(V) Take out the braised pork and let it cool naturally

(VI) After the vermicelli is soaked, put it into boiling water and cook until there is no hard core. Take it out and soak it in cold water for later use.

(VII) Heat the wok, pour in cooking oil, add chopped green onions and fry until fragrant

8. Then add a tablespoon of bean paste, stir-fry over low heat until fragrant, pour in the prepared potato cubes, winter melon cubes and eggplant, stir-fry evenly over high heat

(IX) After frying, pour into a pot of hot water that has been boiled in advance and boil over high heat

10. Cut the tofu into cubes about 1.5 cm in size

(XI) Put it in the pot, add appropriate amount of salt and dark soy sauce, cover the pot and stew until soft.

(12) When the vegetables are about 80% cooked, add the braised pork

(13) Cooked dishes with steamed buns or flower rolls

Or you can cut the vegetables into small pieces, add a little oil to the bottom of the pot and sauté the scallions, then add potatoes, carrots, pumpkin and mushrooms and stir-fry, then cover the vegetables, add tofu and bok choy and cook until cooked, and finally add salt.