Winter melon and big bone corn casserole
By EllieHintz
In this extremely hot summer, if you cook porridge, stewed meat, or boiled soup in the kitchen, it is really a hard job. Not only is it smoky, but you have to adjust the fire from time to time and stir the food in the pan. The heat is so hot that you can't stand it.
Recipe Recommendations
- Big bone stick a
- winter melon appropriate amount
- corn a
- onion appropriate amount
- ginger slices appropriate amount
- geranyl appropriate amount
- aniseed appropriate amount
- yellow wine appropriate amount
- qingshui appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Winter melon and big bone corn casserole
1
Wash the big bone stick and soak it in cold water for more than 2 hours to remove the bloody smell, or fly water will work.
2
Put the processed big bone stick into the inner pan of the [Aiduopang] pot, add clear water, the amount of water exceeds the bones, and add onions, ginger, aniseed, fragrant leaves, and rice wine.
3
Cover and bring to a boil, bring to the boil for 5 minutes and turn off the heat.
4
Move the inner pan into the outer pan, fasten the lock, and cover the outer lid. Two hours later, I opened the pot, and a fragrant pot of bone soup had been cooked. The bone soup was delicious and the meat was soft and rotten. The effect was really unexpected.
5
At this time, add wax gourd pieces, corn, and salt, take out the inner pot, heat until boiling, place them in the outer pot and seal well, and you can be served in 20 minutes.
6
Add chicken essence and coriander to taste and serve.
7
Seal well and serve in 20 minutes.