Eintopf

Cauldron Cooking in the village uses a big, big iron pot, which is fixed on a mud-plastered stove with a bellows next to it. Sliced pork belly, diced Chinese cabbage and wax gourd, soaked kelp, vermicelli, pre-fried vegetarian meatballs, and seasonings such as onion, ginger, garlic, soy sauce and salt. Pour oil into the pot, burn firewood under the stove, and the bellows will be pulled, and the fire will flourish. After the oil is hot, add pepper, then scoop up a spoonful of sauce from the sauce jar and add it to the oil. Stir-fry it with a big shovel for several times. In the sound of "Zi La La", the rich sauce flavor will soon fill the whole room. After the sauce is fried, add onion, ginger, garlic and sliced meat and stir fry. Then add water to the pot, add vegetarian meatballs, fill the bellows, increase the fire until the water is boiled, then add cabbage and wax gourd, add salt, and simmer slowly after the water is boiled. Finally, put the vermicelli and kelp in and stew until they are soft and cooked, and then cease fire.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)