All Chinese food Main Dish Shanxi stewed dish

Shanxi stewed dish
Tech

stew

Difficulty

A beginner's attempt

Servings

2 people

Prepare

10 minutes

Cooking

10 minutes

Ingredent

Name Dosage
Chinese cabbage 500 grams
Potato 150 grams
Pork 100 grams
Vermicelli 100 grams
kelp kink 50 grams
oil 8 grams
salt 2 grams
Vinegar 3 grams
Old pumping 2 grams
Beer 100 grams
Onion 5 grams
ginger 2 grams
Garlic 6 grams
monosodium glutamate 1 grams

Shanxi stewed dish

When I go to the vegetable market, there are many fresh vegetables, but I don't want to buy any of them. Winter is the season to eat Chinese cabbage, before winter, there is no vegetables, only big Chinese cabbage is the most common, so basically the day big Chinese cabbage, and my home most often do, that is stewed dish, used to match rice, meat, food and powder, eat and spray fragrance.

Instructions

1.Pour the oil in the saucepan and stir the pork saucepan.

Pour the oil in the saucepan and stir the pork saucepan.

2.When the meat is discoloring, stir fry with onion, ginger and garlic.

When the meat is discoloring, stir fry with onion, ginger and garlic.

3.Pour into the right amount of old pumping.

Pour into the right amount of old pumping.

4.Pour into the vinegar.

Pour into the vinegar.

5.Pour into the beer and stir fry.

Pour into the beer and stir fry.

6.Pour into the clean kelp knot.

Pour into the clean kelp knot.

7.Pour into the cabbage.

Pour into the cabbage.

8.Stir fry evenly, add salt.

Stir fry evenly, add salt.

9.Join the potato.

Join the potato.

10.Add the powder.

Add the powder.

11.Mix well and pour in a suitable amount of boiled water. Cover the pot and simmer for 5 minutes.

Mix well and pour in a suitable amount of boiled water. Cover the pot and simmer for 5 minutes.

12.Add monosodium glutamate after closing the fire.

Add monosodium glutamate after closing the fire.