Cold fungus is a kind of wild fungus growing in mountainous areas of western Hunan. There are two kinds of cold bacteria, one is yellow cold bacteria, also called rice yellow bacteria. One is black cold fungus, also called Chongyang fungus, which is the fungus that comes out around the Double Ninth Festival.

Cold bacteria mainly grow in Xiangxi, Yunnan, Sichuan, Guizhou and Guangxi. Except for cold weather and hot summer, other times will grow overnight at the right temperature and humidity.

Cold bacteria are particularly delicious, which is even worse than seafood and native chicken.

The key to casserole stew:

Stewed meat, mastering the temperature is the key. Generally, the order of small fire-medium fire-small fire should be followed. First, before stewing the meat, add the water to eight minutes full, and heat the water with a small fire first. Don't use a big fire in the cold pot.

After the pot is heated evenly, it can be adjusted to medium heat. After the water is boiled, put the seasoning and meat into the pot. Third, when stewing meat, it should be heated at a constant temperature and simmered slowly with a small fire.

Casserole stew is characterized by crispy meat and easy absorption of nutrients by human body. The time for stewing such meat is also very particular, depending on the type and freshness of the meat.

What needs special attention is that pork, especially pork belly with fat and thin, can dissolve and ooze fat after stewing for a while, so that the stewed meat is not greasy.