Jiejiu Yangwei pot recipe-Chinese Food-best chinese food recipes-cooking food

Jiejiu Yangwei pot

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The tender green spinach in spring and March, the delicious dried cabbage in autumn, the red prickly ash baked in the hot summer, and the potatoes in the soil for a quarter, plus the tender pig spine. It occurred to me when I was watching the program on TV. So I made it. For the people who have a hangover the day before, they can drink the warm soup and fresh vegetables when they wake up the next day. It's really wonderful. Happiness is full.

Cooking ingredients

dried cabbage:1 handle

Cooking Steps

Step1:1. Wash the dried cabbage with cold water one day in advance and soak it. 2. Blanch the pig spine to remove the smell. (cooking wine for blanching) blanch the spinach for use. Wash the potatoes and spinach. Cut the potatoes and carrots into pieces. Put some oil in the wok. Stir fry the scallions and garlic. Put in the star anise. Stir fry the dried peppers for a few times (some little friends can also use the stew bag). Put in the pig spine and stir it for a few times (sugar, salt, soy sauce) according to their own taste. Stir fry the cabbage for a few times. Turn off the heat and change to a casserole. (I use tortoise pot) stew in warm water for about 40 minutes. 8. When the pork spine is stewed soft and tender, put in the potato pieces. Stew the carrot pieces for 5-10 minutes. 9 when the potato is stewed soft, put in the pre blanched spinach 10. Finish. You can eat the Omega

Cooking tips:1. The spinach must be boiled (the oxalic acid in it) 2. The specific stewing time needs to be controlled by yourself. The cooking utensils are not used. The meat is different. The time is different. I personally suggest using a pot that can be heated all the time. After all, meat is not delicious when it's cold. There are skills to make dishes.