Henan Big Mixed Vegetable Stew
Henan's grand one-pot stew layers pork, tofu, vermicelli and winter vegetables in a rich, homey broth. Born from gatherings and festivals, it feeds a crowd with warmth in every mismatched, delicious bowl.
Instructions
- 1
Prepare the main ingredients: aged tofu, sweet potato vermicelli, Chinese cabbage, and fried meatballs.
- 2
Cut the tofu into pieces and pan-fry it in advance, slice the pork belly thinly for stir-frying, and soak the vermicelli until soft.
- 3
Add an appropriate amount of oil to the pot, add ginger slices, stir-fry the pork belly until the oil is released and slightly browned, then add cooking wine to remove the odor.
- 4
Add the cabbage and stir-fry until it softens.
- 5
Add enough warm water at once, then put in the vermicelli, tofu, and meatballs.
- 6
Add salt, white pepper, light soy sauce, dark soy sauce, and oyster sauce according to taste. Bring to a boil over high heat, then reduce to medium heat and simmer for 10-15 minutes.
- 7
Don't reduce the sauce completely; leaving some is even tastier.
- 8
The big stew is ready, one big bowl per person, served with bread and rice, very delicious! Excellent!
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- Chinese cabbageto taste
- Sweet potato vermicelli1 handful
- Old tofu200g
- Meatball20 piece
- Pork belly slicesa pinch
- Ginger2 slice
- white pepper powder2g
Seasonings
- Salt3g
- light soy sauce1 spoon
- dark soy sauce1 spoon
- Oyster sauce1 spoon
- cooking wine0.5 spoon