Dianwei pickled Chinese cabbage, Konjak and Vermicelli in Pot

2024-06-02 03:00:28 137

In Yunnan cuisine, konjac and pickled Chinese cabbage are a perfect match. The feeling of mutual tolerance and mutual giving is fully reflected in this dish. Sour and slightly spicy, combined with lively combinations such as tofu pudding, vermicelli, and sliced meat, it is a dish that I really enjoy sharing with my family.

Details of ingredients

Moyu250g
Tofu knots100g
Fans100g
Lean meat slices100g
Sweet potato leavesa little
seed powder of Chinese prickly asha small amount
Cooking winea small amount

Technique

difficultybeginner
workmanshipBraised
tasteAcid saltiness
timeThree quarters of an hour

Steps to make Dianwei pickled Chinese cabbage, Konjak and Vermicelli in Pot

1. Prepare the materials.
2. Add cooking wine, Sichuan pepper powder, salt, and cornstarch to the sliced meat and marinate for ten minutes.
3. Cut the magic spear into strips and finely chop the pickled vegetables.
4. Put oil in the pot and stir fry the pickled vegetables until fragrant.
5. Add the magic spear and stir fry until the water is drained.
6. Place the clay pot over heat, add the tofu pudding and dried vermicelli that have been soaked for a short time, without adding water.
7. Cover with stir fried konjac.
8. Add an appropriate amount of water to the wok just now and bring to a boil.
9. Pour the boiling water from the frying pan into the clay pot.
10. Stir fry the marinated meat slices and serve on a plate.
11. Spread the meat slices on the magic spear, add an appropriate amount of soy sauce, and simmer for ten minutes until the water is collected and half dried.
12. Shredde the sweet potato leaves and add them to the pot. After two minutes, turn off the heat.
13. Mix slightly and serve. Just this one dish will give you an endless aftertaste.