Stewed Vegetables in Wuzhai


Stewed Vegetables in Wuzhai

Food Material List

  • 1 Pork hind leg meat 250g
  • 2 Potato 1
  • 3 North tofu 250g
  • 4 Fennel white 150g
  • 5 Vermicelli 150g
  • 6 seed powder of Chinese prickly ash A teaspoon
  • 7 Big Material Powder A teaspoon
  • 8 ginger A small piece
  • 9 garlic Three valves
  • 10 Soy sauce, salt and vinegar Appropriate amount

Operational steps

  • 1 Food Material Show
    Stewed Vegetables in
  • 2 Deep-fry the potatoes and serve them.
    Stewed Vegetables in
  • 3 Keep the bottom oil in the pan. Stir-fry the meat until it discolors. Add the sliced ginger and garlic.
    Stewed Vegetables in
  • 4 Stir-fry ginger and garlic, then add pepper, sauce, salt, vinegar, stir-fry evenly.
    Stewed Vegetables in
  • 5 Add the cut fennel white, stir-fry well, and heat the water. Water and vegetables are even. Dont worry about more soup. The noodles are very absorbent. If you dont add noodles, the water is lower than the dish. The fire boiled.
    Stewed Vegetables in
  • 6 Bean curd is spread flat on the dishes. Cover the pot and cook for eight or nine minutes, because the white stubble is more durable. Then add the fresh noodles, bake for five minutes, and collect the juice. Add potatoes and stir well.
    Stewed Vegetables in
  • 7 The delicious stewed vegetables are coming out of the pot!
    Stewed Vegetables in

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