Stewed vegetables in Inner Mongolia(nei meng hui cai )

Stewed vegetables in Inner Mongolia

Introduction:

Production steps:

Step 1: Chop onion, ginger and garlic, peel and wash potatoes

Step 2: I use roast meat, or fresh meat, sliced meat, sliced potatoes

Step 3: heat the oil in the pan and stir fry the roast meat

Step 4: stir fry the oil of the meat, add onion, ginger and garlic powder, add a little ginger powder and large powder.

Step 5: put in the potatoes

Step 6: add the right amount of gouwei

Step 7: add water

Step 8: after boiling, add salt to taste, add tofu

Step 9: the cabbage is broken into large pieces, I added a few pieces of bean curd bubble, can not add ah

Step 10: potatoes almost rotten, you can put cabbage, beans bubble

Step 11: after the cabbage is stewed, turn it evenly with a shovel

Step 12: shred the pepper. Soak Auricularia auricula and set aside

Step 13: put Auricularia auricula, vermicelli and shredded pepper into the pot together and simmer for 2 minutes

Step 14: turn over evenly, turn off the fire, then

Step 15: Fragrance

Step 16: add a little chili sauce and start the meal

Materials required:

Pork: moderate

Potatoes: moderate

Tofu: right amount

Cabbage: moderate

Vermicelli: right amount

Pepper: right amount

Old style: moderate

Salt: right amount

Note: in fact, fungus, bean bubble, like to eat what to add what, food beauty definition, you like on the line. Inner Mongolia stewed vegetables can not be less potatoes, tofu, cabbage, flour.

Production difficulty: simple

Craft: Stew

Production time: half an hour

Taste: spiced

Chinese PinYin : Nei Meng Hui Cai