Casserole stew(sha guo dun cai )

Casserole stew

Introduction:

"Winter is coming. It's late in Guangdong. It's raining these days that makes it feel cold. In Cantonese's mind, there are only summer and winter in Guangdong. That's the scene of wearing a shirt yesterday and a down jacket when it gets cold overnight. It's cold and I have to eat some hot dishes. I use the casserole in winter. The advantage of stew is that one dish can be harvested in two courses. Making a casserole stew not only solves the problem of dishes, but also eliminates the need to make soup. It can kill two birds with one stone, saving time and effort. "

Production steps:

Step 1: slice the streaky pork, put it into the pot in cold water and blanch it. Wash baby cabbage and cut into small pieces. Pour oil into the pan, add pork slices, stir fry until golden, the meat color bursts.

Step 2: add baby cabbage, oyster sauce, soy sauce, oil and salt. Stir fry over medium heat until the baby cabbage is soft. Pour in water and remove all ingredients.

Step 3: add oil tofu and oil gluten, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes.

Step 4: the warm stew is out of the pot.

Materials required:

Baby food: half a piece

Pork: 200g

Oil gluten: 8

Oily tofu: 8

Oyster sauce: 2 tsp

Soy sauce: 1 tbsp

Note: choosing chilled pork can greatly save cooking time.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Sha Guo Dun Cai