Souvenue stew

By VicentaLakin

Souvenue stew
The casserole stew is a delicious home-cooked stew, the main materials of which are souffle, cabbage and powder. A very good dish for winter

Recipe Recommendations

  • crispy meat appropriate amount
  • cabbage appropriate amount
  • vermicelli appropriate amount
  • fungus appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • octagonal appropriate amount
  • peanut oil appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • coriander appropriate amount
  • chicken essence appropriate amount
  • water appropriate amount

Steps for Souvenue stew

  • 1
    I'll have the fried meat ready
  • 2
    Onions, ginger, garlic, skin-scratching, onions, ginger, garlic, centipede
  • 3
    Big cabbage picks about six leaves, washes them clean and drys them up in a cabbage
  • 4
    Powders are washed clean, they're softened with warm water for about five minutes
  • 5
    The wood is bubbled early and the impurity of the root cleans up
  • 6
    One of the cuisine leaves and roots will be washed clean and cut in order
  • 7
    Hot pots with a proper amount of peanut oil, onions, ginger chips, garlic, eight horns of fragrance, evened with a full plate of meat
  • 8
    Cooking wine, smoking
  • 9
    Scrambles and lumbers are even to soften
  • 10
    Put in the proper amount of water, put in the proper amount of salt, and put a crumb on it and soak it in the soup. Medium
  • 11
    We'll cook the casserole for about 10 minutes and turn the food off when it matures
  • 12
    Put in the fragrance section and add a little chicken
  • 13
    Just mix it evenly
  • 14
    Loading, finished

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