Stewed vegetables are divided into red stew and yellow stew, both cooking methods and materials are similar, only a slight difference in seasoning.

The soy sauce and sugar used in casserole is a little more than casserole, and the color of the finished casserole is deep red, while casserole is an attractive golden yellow, and the soup is thicker and more original.

Ingredients:

Three layers of meat, soybean sprouts, green onions, ginger, rock sugar, dried chili peppers, garlic, star anise, soy sauce, soy sauce, cooking wine, oyster sauce.

How to do:

1: three layers of meat skin with a knife repeatedly scraped to remove dirt, other materials ready;

2: soybean sprouts clean and spare;

3: three layers of meat cut into about half a centimeter thick slices of meat, add the appropriate amount of cooking wine and water, soak for 10-15 minutes, fish out;

4: add a little oil in the pot, add meat slices Stir fry until browned, add green onion, ginger, rock sugar, dry chili, garlic, star anise stir fry;

5: Spray into the appropriate amount of cooking wine, add the appropriate amount of old soy sauce stir fry until the meat color, and then add the appropriate amount of soy sauce, oyster sauce and stir fry;

6: Add the processed soybean sprouts, stir fry for a few moments, add a small amount of water boiled over high heat, cover and simmer on a low heat for about 45-60 minutes;

7: Turn on high heat to collect thick soup can be.

Calf tips:

1: three layers of meat to choose between fat and lean for the good, too fat too greasy, too lean meat is too firewood taste poor;

2: three layers of meat slices, add the right amount of wine and water soak, you can remove the unique smell of pork, do not be too long to 10-12 minutes appropriate;

3: roasted meat add rock sugar, oyster sauce can make the finished product color reddish and beautiful. can make the finished product color color bright red good-looking, soy sauce color, soy sauce, oyster sauce seasoning, but all have a salty taste, please pay attention to the amount, so as not to over-salted;

4: soybean sprouts nutrient-rich, and meat stewed together, you can absorb the flavor of the meat to reduce the meat of the greasiness, according to the taste of each person to adjust the time into the bean sprouts;

5: cassoulet, the main highlights of the stew, the soybean sprouts stewed process will be Water, so do not add too much water when stewing meat, or even no water can be;

6: cassoulet meat to meat rotten aroma thick, generally large fire boil to small fire stew, the last large fire juice, do not want to be a flavor of the strong fire burn, the best halfway do not open the lid plus soup and seasonings to ensure that the dishes original flavor.