Raw materials: 400g of cooked pork belly, 20g of cooked pork lung, 20g of cooked pork liver, 20g of cooked pork heart and 20g of cooked pork intestines, 0g of oily tofu100g, 20g of Shuiyulan tablets, 20g of Shuikoumo and 20g of Shuihaimi. 50g of cooked big oil, 50g of sesame oil 10g, 5g of salt and monosodium glutamate, 5g of cooking wine 15g, shredded onion and ginger, 5g of coriander 15g, onion, garlic, ginger 15g, 25g of soy sauce, 50g of rice vinegar, cinnamon and aniseed.
The practice of casserole stew;
Stew in a casserole
(1) Cooked pig heart, liver and lung are all cut into large pieces, fat intestines are cut into small pieces, and magnolia slices and Tricholoma are all cut into small pieces.
(2) Put the boiled oil into a frying pan and heat it to 50% heat. Add onion, garlic cloves, ginger slices (pat loose) and stir-fry until fragrant, then add soup, then add oil tofu, and then add salt, monosodium glutamate, milk soup, rice vinegar, soy sauce, pepper, cinnamon and aniseed to taste.
(3) After the soup is boiled, pour it into the casserole, simmer for 30 minutes, then pick out the onion and ginger, sprinkle with onion, shredded ginger and coriander, and pour in the sesame oil.