Clay pot stew

Clay pot Stew tastes richer and more flavorful than a typical stew, and the clay pot also retains heat well, especially in winter, preventing the food from cooling down quickly. Clay pot cooking is a traditional cooking method in China, and it has its unique advantages. It is best to cook stews in clay pots in cold weather.

Clay pot stew

Ingredients Preparation

Chinese cabbage 200 grams Rapeseed greens 200 grams Wood ear mushrooms As needed Quail Eggs As needed Fish balls As needed Tofu Skin Fried tofu Green Bean sprouts As needed Shiitake mushrooms Black Wood ear mushrooms，Shiitake mushrooms，Ginger As needed, pepper, dried Chili Salt, oil as needed

Method steps

1. Soak dried mushrooms, shiitake mushrooms, etc., and other ingredients, and wash and prepare them;

2. After washing the clay pot, pour in a suitable amount of oil, sauté ginger,Star anise and dried chili peppers, then add a suitable amount of Douban sauce Sauce；

3. After sautéing, add a suitable amount of water, and add Stock, then add vegetables, shiitake mushrooms, fried tofu, etc.;

4. Cover the pot and cook the ingredients until they are cooked, and adjust the seasoning as needed.

Everyday clay pot stew

Ingredient preparation

Chinese cabbage as needed,Pork belly 200 grams Oil Tofu skin As needed, fried tofu as needed.

Method steps

1. Cut the pork belly into pieces, blanch and set aside; wash the Chinese cabbage and cut it into small pieces;

2. Pour oil into the pot, sauté the pork belly until golden brown, then add the Chinese cabbage;

3. Add oyster sauce,Soy sauce and salt, stir-fry over medium heat until the Chinese cabbage is softened, then pour in water to cover the ingredients;

4. Transfer to the clay pot, add fried tofu and tofu skin, and cook over a large fire for about 5 minutes, then simmer over a small fire for about 10 minutes until soft.Tips You can also cook directly in the clay pot.

Clay pot stew: Clay pot

Bone

Ingredient preparation Bone as needed,

Yam

As needed,Radish a little, scallion and ginger as needed, vegetable broth as needed, bay leaf, star anise, cinnamon,Pepper powder salt as needed.Method steps 1. Wash the cooked ribs, put them in a pressure cooker, add star anise, cinnamon, bay leaf, ginger and

vinegar

to steam;2. Wash the yam and radish, peel and cut into pieces, slice scallions, slice ginger, and soak wood ear mushrooms; 3. Put the cooked ribs and soup in the clay pot, add scallions, ginger and radish, then add yam and wood ear mushrooms;

4. Add a suitable amount of salt and vegetable broth to adjust the seasoning, drizzle a little oil, and bring to a boil over a large fire, then simmer over a small fire for about 10 minutes until soft, and add pepper powder.Tips You can use less salt; it is said that adding a suitable amount of vinegar can promote calcium release.

Clay pot stew: Clay pot meatballs

Ingredient preparation

300 grams of ground pork

Large

Chinese cabbage

400 grams, scallions as needed, scallion segments, ginger as needed, 60 grams of scallion and ginger juice, soy sauce as needed, 20 grams of oyster sauce, 5 grams of salt,

MSG a little, 10 grams of sesame oil, pepper as needed, Shaojiu,Egg 1, cornstarch as needed,Chinese chestnut crushed as needed, frying oil as needed.Method steps 1. Add Shaojiu, salt, MSG, and pepper to the ground pork, and mix with soy sauce and sesame oil;2. Add the egg, and repeatedly add scallion and ginger juice to stir, and stir until it becomes sticky, then add Chinese chestnuts and cornstarch and mix; 3. Heat a large amount of oil to 50% heat, and when the oil is hot, take a portion of the ground pork and shape into meatballs, and fry until they are shaped and colored;

4. In another pot, add a suitable amount of water, add scallions, ginger, Shaojiu, oyster sauce, salt, pepper and MSG to adjust the seasoning and bring to a boil;

5. Place the cut Chinese cabbage in the clay pot, pour in the cooked soup, then add the meatballs, cover and cook until it boils, then simmer over a low fire for about 15 minutes.6. Before serving, add a little sesame oil and sprinkle with chopped scallions. Add Shaoxing wine, salt, MSG, and black pepper to the sauce, and mix with soy sauce and sesame oil.

2. Add eggs and repeatedly stir in chopped green onions and ginger. Once the mixture thickens, add diced water chestnuts and cornstarch, and mix well.

3. Heat a large amount of oil in a pan until it is about 50% hot. Add the ground meat and shape it into meatballs. Fry until they are firm and browned, then remove from the pan and set aside.

4. In a separate pan, add an appropriate amount of water. Add chopped green onions and ginger, Shaoxing wine, oyster sauce, salt, black pepper, and MSG. Bring to a boil.

5. Place chopped Napa cabbage in a pot. Pour in the boiling broth, then add the meatballs. Cover and cook until boiling, then simmer over low heat for 15 minutes.

6. Before serving, add a little sesame oil and sprinkle with chopped green onions.