Iron pot stewed dishes & Henan boiled dishes

Ingredients

Sausage 300 g

Deep-friedtriangulartofu 300 g

Mungbeanflourskin 200 g

Chinesecabbage Feelfree

Oilywheatcabbage(othergreenvegetablesareacceptable) Feelfree

Greenonions,gingerandgarlic Appropriateamount

Firstcoursesoysauce 3 teaspoons

Boilsausagesoup -

Salt Appropriateamount

MSG Alittle

Cookingoil 3 teaspoons

Soak the mung bean skin in cold water to soften, and soak it in warm water when you are in a hurry.
Deep-fried triangular tofu and boiled sausages cut into small pieces for later use.
Cabbage changed to a knife
Oily lettuce (other greens are acceptable)
Stir-fry the green onions, ginger and garlic in the base oil, stir-fry until fragrant, and then stir-fry the fried tofu and sausages in the pot.
Do not throw away the broth from which the sausages are cooked
Pour into a saucepan
Add an appropriate amount of water. The amount of water overshadows the ingredients (this is unwatered). Put on the lid and bring to a boil over high heat.
After boiling, boil for 5 minutes, put the soaked soft mung bean flour skin into the pot, stir well, put on the lid, simmer into a transparent shape, and it is basically almost cooked.
Finally, add the cabbage and lettuce to the pot and stir it.
Add 3 teaspoons of soy sauce, stir well, simmer for 2-3 minutes, adjust the salinity, and the MSG is ready to serve.
A big boiled dish especially suitable for winter eating, put it on the alcohol stove, and eat it while grunting, absolutely warm.