"Three Flavors Casserole" is a traditional New Year dish along the coast of Jiaodong. It is made by stewing pork elbow meat, eggs, and chicken meat with bones in a casserole. This dish is carefully selected, carefully produced, and pays attention to heat. It is original and delicious. Finished dishes are unique among casserole dishes.
The three-flavor meat in the casserole is crispy and delicious, fat but not greasy, the chicken is smooth, tender and delicious, and the egg color is amber. It is delicious and delicious, and the production process is simple. It is a common dish in Shandong cuisine in the sun-dried recipe. The main ingredients of the three-flavor casserole are pork elbow, chicken and eggs.
You can also make appropriate adjustments to the three flavors of casserole according to your own tastes, and the delicious taste is in your hands.
Casserole Sanwei
Recipe Recommendations
- chicken 300 grams
- eggs of 4
- baby vegetable 1 tree
- ham 100 grams
- green onions appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Casserole Sanwei
1
Chop the elbow meat and chicken (chicken meat with bones) into 3.3 cm square pieces.
2
Put the elbow meat and chicken into a boiling pot and blanch them, take them out and place them in a casserole.
3
Prepare 4 eggs.
4
Prepare 1 baby vegetable and 1 ham.
5
Cut ham and baby cabbage into small elephant eye slices.
6
Boil the eggs, peel off the shells, dip them in the soy sauce, pour peanut oil into a wok, heat to 80% heat over medium heat, add the eggs and fry them until golden brown, remove them, and place them around the casserole.
7
Add clear soup, rice wine, spring onion, ginger slices, and refined salt to the casserole, and bring to a boil.
8
Then transfer to low heat and simmer until crisp, take out the green onion and ginger slices, add ham slices and baby cabbage slices, and slightly stew to skim the oil slick, add MSG, and sprinkle with sesame oil.