Charcoal cauldron

The charcoal-fire pot in the city, also known as the “Fire Bowl”, is made in a way different from the usual canteens of Kawasumi and Beijing. The food in the pots is not scavenging, but rather is laid in a copper-fire pan with cooked, steamed, fried, stewed red meat, souffled meat, lavenders, ribs, fried meatballs and flour, sea belts, tofu, cabbage, etc. In general, cabbage is laid at the bottom of the floor, with a single layer and a higher layer. I'm going to have to make some soup, use charcoal as a fuel, and cook and eat。

Recipe Recommendations

cabbage appropriate amount
vermicelli appropriate amount
tofu appropriate amount
tamales appropriate amount
mushroom appropriate amount
green onion appropriate amount
coriander appropriate amount
broth appropriate amount

salty fragrance
stewed
half an hour
simple

Steps for Charcoal cauldron

Cabbage, tofu, powder bars, powdered meat, mushrooms。

The bottom of the pot is covered with cabbage, which is then put into mushrooms, powder bars, tofu。

Finally, the powdered meat。

Pour high soup。

You can also change your food to something you like。

Then cover it up and add the burnt charcoal。

The boiler goes up and rolls for 20 minutes。

Add onion fragrance, delicious and beautiful。

In the course of eating, as the coal fires continue to heat up, it is necessary to add high soup on several occasions, and the food and meat in the pots are better and better. Not only does it retain the original taste of the charcoal fire pot, but it is also nutritionally balanced, fragrance, fresh and dry, fragrance of the entrance, and has long taste。