Casserole

Overview

Northerners like to cook stews in winter. Eating vegetables and drinking soup will keep you warm all over.

Preparation materials: cut Chinese cabbage into cubes (separate leaves and stems), clean and tear mushrooms into strips, slice potatoes into 1/4 slices, fried meatballs and sweet potatoes, fried tofu and white tofu, sliced roast pork, shred soaked kelp, soaked vermicelli, sliced onions, ginger and garlic, and a bowl of pork stock.
Add a spoonful of oil to the wok, add peppercorns and fry until fragrant.
Saute onion, ginger and garlic, add potatoes, mushrooms and cabbage and stir-fry.
Add soy sauce and stir-fry evenly.
Put the cabbage and mushrooms on the bottom of the casserole, and put the potato slices on top. The potato slices will easily burn into the pot.
Add 150 grams of stock, salt, five-spice powder, and an appropriate amount of water. The water should cover the vegetables.
After boiling, add vermicelli and meatballs,
Stew fried sweet potatoes, kelp, white tofu, fried tofu, roasted pork slices, etc. over medium heat for 5 minutes.
Finally add cabbage leaves and cook until soft.
When serving the pot, sprinkle some chopped green onion on top. The bottom of the pot is very hot, so be sure to put a potholder or plate on it.
The casserole dish that northerners love to eat most in winter is simple and comprehensive.