Materials
Shandong-style crispy stew, made without adding any water, is incredibly delicious! Here are the steps to make it.
Prepare the ingredients in advance; soak the peanuts and kelp overnight. Steam the soaked kelp after it's cooked!
Blanch the pork belly in advance and prepare a large scallion and a large piece of ginger.
Deep-fry the tofu beforehand.
Tie the tofu into knots, peel and cut the lotus root into chunks, and prepare them in advance.
To prevent sticking, use chopsticks.
The principle for layering ingredients: one layer of vegetables, one layer of meat!
Lotus root + pork belly
+ Fried tofu
Prepare the sauce, with ingredients as originally recorded.
Add tofu puffs and tofu knots
Finally, add the peanuts.
Add scallions and ginger
Add sauce
Add all of them.
Arrange large cabbage leaves around the edge of the pot, and then layer green vegetables around the edge of the bowl.
Cover and bring to a boil over high heat.
The leaves will gradually soften, then you can put the lid on.
High heat for 30 minutes, then reduce to low heat and cook for about 2 hours.
