Four ways to cook stewed vegetables with soy sauce

Four ways to cook stewed vegetables with soy sauce

The Internet is so developed that you can learn to cook whatever you want to eat. But without a perfect method and steps, you will definitely not do it well. Therefore, if you are also pursuing perfection, you might as well follow me to learn how to make four kinds of stewed dishes with sauce.

1.1 Boil the chopped radish in boiling water and set aside.

2.2 Dice the dried tofu.

3.12 Blanch the cut tofu and set aside.

4.21Cook the pork belly until it changes color and set aside.

5.1 Stir-fry the pork belly until the skin turns slightly yellow, then add the scallion and ginger and stir-fry until fragrant.

6.2 Heat another pan, add a little oil and add two star anise and stir-fry until fragrant, then pour in the blanched pork belly and stir-fry.

7. Then add the Pixian bean paste and stir-fry until the red oil comes out, then add the dry yellow bean paste and stir-fry until fragrant.

8. After the sauce is fried fragrant, add in the Shaoxing wine and stir-fry evenly.

9. Then pour in appropriate amount of boiling water, cover the pot and simmer for 30 minutes.

10. Simmer the meat for 30 minutes, then add the king oyster mushrooms and cook for a while.

11. Then add the blanched radish and smoked tofu and stir-fry evenly. After the soup boils again, add the oyster sauce and stir-fry evenly.

12. After stir-frying evenly, cover the pot again and simmer for 10 minutes.

13. After stewing the radish, use high heat to reduce the juice. When the juice is almost dried, sprinkle in a little sugar and add a little chicken powder to enhance the flavor.

14. Finally, collect the soup and sprinkle in appropriate amount of chopped green garlic and stir-fry briefly before serving.

15. Then you can take it out of the pot and put it on a plate.

Well, after reading the editor’s introduction, I think housewives should quickly throw away the four kinds of braised dishes in your hands, and learn how to make the nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.

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