Pork casserole

By VicentaLakin

Pork casserole
It's a good option to make a pot of simple and delicious dishes in the fall. The stew is called cheap and simple, and it is very simple to make, and is best served by a friend who cooks first. The cuisine is just as good as the smell and the soup, which is the home dish that I learned to cook quickly. Today we'll make a delicious stew called Pork Crumbs, the main approach being as follows:

Recipe Recommendations

  • pig coelbone 600 grams
  • Dried potato vermicelli 250 grams
  • rapeseed heart appropriate amount
  • soup-stock 300ML
  • octagonal 2 pieces
  • cinnamon 2 grams
  • geranyl 1 tablet
  • grass fruit 1 piece
  • liangjiang 3 grams
  • onion 20 grams
  • ginger slices 10 grams
  • soy sauce 20 grams
  • rock sugar 15 grams
  • refined salt 3 grams
  • MSG 2 grams
  • Shaoxing wine 20 grams
  • qingshui appropriate amount

Steps for Pork casserole

  • Make Pork casserole step 0
    1
    Put the pig's cavity in the water。
  • Make Pork casserole step 1
    2
    The water is boiled for five minutes, and it's made up for the oil。
  • Make Pork casserole step 2
    3
    The other pot is put in spices, and the proper amount of water is poured into the soup。
  • Make Pork casserole step 3
    4
    We're going to put in a proper amount of soy sauce and sauerkraut and then we're going to make it fresh。
  • Make Pork casserole step 4
    5
    The soup burst into the clavicles of the water。
  • Make Pork casserole step 5
    6
    Electromagnetic furnace to medium and small fire stew for 40 minutes。
  • Make Pork casserole step 6
    7
    No spices in the pot after cooking。
  • Make Pork casserole step 7
    8
    It's the last taste of salt and a little bit of odor。
  • Make Pork casserole step 8
    9
    The soup tastes well and pours into the pre-impregnated powder bars。
  • Make Pork casserole step 9
    10
    A medium height is then used to collect juice and 80 per cent of the soup can be used to turn off the fire。
  • Make Pork casserole step 10
    11
    Filled with crumbs made of cavity crumbs into hot casseroles or quartz casseroles, so that the food can be warmed, then a little suffocation may be added to the table。

    • Pork casserole Make Tips

    Stew Characteristics; Glossy appearance, rich and fragrant flavor, tender pork spinal bones, and smooth vermicelli. Friendly Reminders; 1. When stewing the pork spinal bones, use medium to low heat. High heat will cause the meat to separate from the bone, which won't look appealing. The bones are best when stewed until they remain whole but are tender and soft. 2. The so-called "Master Stock" is the leftover braising liquid from cooking meat or poultry. Using it a second time or repeatedly is called Master Stock. The more times the stock is used, the richer the amino acids become. These rich amino acids are the source of the aromatic substances in the stock. Therefore, do not easily discard the stock from the first time you stew meat or chicken. Each time you use it, simply add some water and a few spices. Adding a spoon or two of Master Stock when making stews yields a very rich and delicious flavor; even without adding meat, it will have a meaty taste. 3. When reducing the sauce for the stew, it is best to leave a little liquid. This prevents the pot from burning and ensures it is not too dry, as the vermicelli absorbs soup very well; let it sit for a moment and the liquid will be absorbed by the noodles. 4. Pork ribs can also be used for the stew, but pork spinal bones contain marrow and meat attached to the bone with a mix of fat and lean, so the flavor is more fragrant. Big Wok's autumn home-style dish "Pork Spinal Bone Stew with Vermicelli" is now ready, for friends' reference

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