White cut carrot soup casserole(bai qie hu luo bo tang bao )

White cut carrot soup casserole

Introduction:

"Yesterday, when I went to the supermarket and saw that there was a good variety of pork, I bought more than 1 jin of pork and came back to make braised pork (with belt, fat meat, lean meat and bone). I didn't expect to make this dish, and I haven't done it before. My thoughts come from the surplus carrots I bought the day before yesterday. I don't know how to deal with them. What a waste. It's really a creation caused by carrots... Less nonsense, first "

Production steps:

Step 1: wash the streaky pork cut into 6 cm sections, after a while, the oil pot will be more thorough, but also more quickly cooked.

Step 2: put the cut meat into the pot with water (don't put too much water or the soup is not fresh), cover it and bring it to a boil over high heat. Then put in the cut shredded ginger and continue to bring it to a boil over high heat for about 8 minutes.

Step 3: take the meat from the pot and pour the soup into the small pot (my special small pot is used for cooking noodles / porridge, etc.), forget [PP, very lovely HELLO KITTY's yo].

Step 4: pour into the cut carrot (hob block) and cook for 4 minutes, then put in the cut white meat and cook for 2 minutes.
One more

Materials required:

White cut meat: 150g

Carrot: 1

Ginger: 2 slices

Note: some people say that fat is greasy? It's not greasy at all. This soup must have this effect, otherwise it will be tasteless. Moreover, it's all carrot flavor. It doesn't feel greasy at all. The red and white soup is very classic. You always have an appetite at first sight. So I've eaten all the fat.

Production difficulty: simple

Technology: pot

Production time: 10 minutes

Taste: Original

Chinese PinYin : Bai Qie Hu Luo Bo Tang Bao