Shanxi Stew
Materials
Steps for making Shanxi-style stew
Heat oil in a wok, fry Sichuan peppercorns and star anise until fragrant, then remove them.
Add pork belly and stir-fry
Stir-fry until just cooked, then add scallions, ginger, and garlic.
Add fermented soybean paste and yellow soybean paste, stir-fry, being careful not to burn it.
Add dark soy sauce for color, and add 10 grams of salt for the first time.
Add soybean sprouts
Add potatoes
Add the hand-torn eggplants
Add the cabbage stalks, leaving the cabbage leaves for last.
Add tomato sauce or tomatoes
Add kelp
Stir-fry the ingredients until they release their moisture and become soft and mushy.
Add boiling water
Add the tofu, and remember not to stir-fry it after adding the tofu.
Sprinkle the sweet potato noodles evenly in the pot
Add the blanched green beans
Add green bell pepper
Five minutes before taking it off the heat, season it again to the desired saltiness.
Sprinkle in MSG before serving, stir-fry briefly, and then remove from heat.
