Sour casserole
By VicentaLakin
When I was a kid, my grandmother's family used to cook out of 10 bowls. It's sour, it's sour, it's sour. Now that Grandma's gone, I've had my little life a thousand miles from home, and many years ago, when my family had been together for years, it's not going to happen again. Time is like a time of war, and years and years are not. It's the only bowl of sour pork stew that can taste the taste of childhood。
Recipe Recommendations
- sauerkraut appropriate amount
- pork belly appropriate amount
- vermicelli appropriate amount
- frozen tofu appropriate amount
- blending oil appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- sour and salty
- stewed
- half an hour
- simple
Steps for Sour casserole
1
Some valet for the pickle。
2
Five flowers cut thin。
3
Onion cut flowers。
4
Pink bar soft
5
The frying pan is oiled and added to the porridge, until the porcelain is colored and the oil is consumed。
6
Add an appropriate amount of five spices, add onions, and sour vegetables go to water and get fried in the pot。
7
Scrambled to sour, triple the amount of water added to the sour, and added to frozen tofu. Frozen tofu does not need to be unfrozen。
8
The fire opens the pot, turns it into a stew for 20 minutes, with a powdered bar, a proper amount of salt, a 10-minute stew, a bowl。Sour casserole Make Tips
Pickled cabbage must be stewed with lard to be delicious. So we use pork belly: first to render out the oil, and second to eat the meat. Also, the pickled cabbage tastes better the longer it simmers; it becomes especially soft, tender, and richly fragrant by the second and third meal.