How to make Shanxi stew

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the cooking method of Shanxi stew.

1. Prepare a Chinese cabbage

2. Take a few pieces, wash them with clean water, and cut the cabbage stalks and leaves with a knife.

3. Use a straight knife to cut the cabbage stalks into strips of equal thickness.

4. Use the horizontal knife method (i.e. along the width of the cabbage stalk) to cut the cabbage stalk into small pieces of equal thickness.

5. Put the chopped cabbage segments at the bottom of the casserole

6. Prepare an appropriate amount of oyster mushrooms or other mushrooms you like

7. Cut the mushrooms into large pieces and wash them with clean water

8. Wash the oyster mushrooms and tear them into strips of uniform thickness by hand.

9. Spread the oyster mushroom strips evenly on the cabbage

10. Prepare appropriate amount of kelp

11. Soak the kelp in clean water until it becomes soft, then rinse it clean

12. Use a knife to cut the cleaned kelp into thin strips of equal thickness.

13. Spread the kelp shreds on the oyster mushrooms

14. Prepare fried potato cubes

15. Prepare the fried yam cubes

16. Place the potato and yam cubes on the kelp shreds

17. Prepare a piece of roast meat

18. Cut the roasted meat into thin slices with a knife

19. Place the roast pork slices in a fan shape in the casserole

20. Prepare two pieces of fried tofu

21. Use a knife to cut the tofu into strips of equal thickness.

22. Place the tofu strips in a fan shape on the other side of the casserole, forming a hollow ring with the roasted pork slices.

23. Prepare the appropriate amount of meatballs

24. Place the meatballs in the ring formed by the roasted pork slices and tofu strips

25. Prepare the right amount of broth. I used the leftover broth from pork belly. If you don’t have any, you can use water instead.

26. Pour the broth into the pot until the water level is almost level with the vegetables.

27. Put the prepared stew pot on the fire

28. Cover the pot, bring to a boil over high heat, then simmer over medium-low heat.

29. After cooking for 30 minutes, open the lid, add an appropriate amount of salt, and use chopsticks to dip the soup to taste the saltiness.

30. Sprinkle some pepper powder, or five-spice powder or Sichuan pepper powder

31. Put the vermicelli in the casserole. It is best to use wide vermicelli. I only have this little thin vermicelli left at home.

32. Cover the pot and continue cooking

33. Prepare a small bowl during cooking and pour 1 spoon of Shanxi aged vinegar into it.

34. Pour 1/2 spoon of dark soy sauce to color the dish

35. Open the lid and scoop 2 spoons of soup with a spoon

36. Cover the pot and continue cooking the ingredients in the pot

37. Pour the scooped soup into a small bowl

38. Cut the coriander into sections with a knife

39. Put the coriander segments in a small bowl and mix them evenly to make a sauce

40. When the vermicelli in the pot is cooked, open the lid and pour the mixed sauce on the ingredients in the pot.

41. Cover the pot and simmer for another 10 minutes to evaporate the sour taste of the vinegar

42. Open the lid and turn off the heat. You can put a few carrots on top to add color to the dish.

Shanxi stew is not difficult to understand, but it is not very easy to make it well. This requires our own attention and diligent practice.