Dried cuttlefish in casserole(mo yu gan bao tong gu )

Dried cuttlefish in casserole

Introduction:

"My daughter likes it. Pass on the whole picture, why only half of it

Production steps:

Step 1: add more cold water to the electric tile cooker and put one horn bone into the golden gong. Jinluo meat is treated by removing acid, so there is no need to blanch. The original soup turns into the original food.

Step 2: cut in a quarter of the dried cuttlefish. Cuttlefish do not need to wash, directly cut into the pot, very hard, specially buy traditional forceful scissors to cut. The dried cuttlefish floating on the soup is more delicious than pressing under the meat.

Step 3: the whole process of low-grade pot 5 hours, do not open high-grade. High grade soup, firepower soup. When the room is full of fragrance, add kelp and cook for half an hour. Change the small pot and add the hot pot material to the coal fire. The hot pot material will not disperse.

Materials required:

Golden gong medium tube bone: 1 piece

Dried cuttlefish: quarter

Shrimp oil: 20ml

Salt: 3 G

MSG: 3 G

Chicken essence: 3 G

Note: all seasonings with kelp, do not grab the dry taste of cuttlefish.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mo Yu Gan Bao Tong Gu