Northeast iron pot stew (vegetarian version)

Cooking Instructions

1. Take an appropriate amount of flour and add a pinch of yeast and salt

   

2. Knead the dough into a smooth dough with warm water, cover with plastic wrap and let it rise in a warm environment for half an hour

   

3. Soak the rice noodles in advance

   

4. Cut the side dishes in advance (potatoes, beans, corn, senzhang, chiba tofu)

   

5. Add garlic, green onion, star anise, cinnamon, bay leaves, and bean paste to stir-fry the red oil

   

6. Add an appropriate amount of boiling water to the pot, add rock sugar, salt, light soy sauce, dark soy sauce, oyster sauce to taste, pour the side dishes that are not easy to cook into the pot first, cook for a while, and then pour in all the side dishes

   

7. Cook on high heat until the soup is thick, add chicken essence and pepper to taste

   

8. While cooking the side dishes, knead the dough into small balls and soak it in warm water

   

9. When the soup is about to dry, flatten the soaked dough and stick it on the edge of the pot, half in the soup and half on the edge of the pot, cover the pot with a lid and reduce the juice over high heat

   

10. When the soup is almost collected, it can be served (pay attention to the condition of the soup at any time, add boiling water in an appropriate amount, do not boil dry)