Baked oyster with pickled cabbage(suan cai ju da hao )

Baked oyster with pickled cabbage

Introduction:

"This dish was once ordered by me when I was eating out. After eating it, I thought it was special, so I tried to make it myself. The taste of it was very good. Even my husband, who had a very good taste, said it was delicious."

Production steps:

Step 1: prepare ingredients: oyster, pickled cabbage, pig bone, pork, ginger and lettuce

Step 2: add a little water to the oysters, pour in the oil and powder and rinse.

Step 3: wash the water after it becomes turbid, and then wash it 2-3 times until it is white.

Step 4: wash the oysters white and soak them in cold water.

Step 5: mix pork and pig bone into water.

Step 6: cut the five flowers into 5 mm thick pieces.

Step 7: put pork bone and pork slices into casserole and cook for 15 minutes.

Step 8: cut ginger into slices, parsley into two sections, sauerkraut into short sections.

Step 9: cook bone soup for 15 minutes, add sauerkraut and ginger slices.

Step 10: cook the bone soup for 15 minutes, add sauerkraut and ginger slices.

Step 11: cook for another 10 minutes, add oysters.

Step 12: cook the oysters until they are almost cooked. Add coriander.

Step 13: it's on the table.

Materials required:

Oysters: 1 jin (large)

Pickled cabbage: a handful

Pig bone: 3 ~ 4 pieces

Streaky pork: moderate

Ginger: right amount

Lettuce: moderate

MSG: right amount

Note: 1, add ginger can neutralize the cold oyster, can also go fishy fresh, and pickled vegetables with quite taste. 2. Adding meat to cook together can alleviate the digestion effect of oysters and sauerkraut.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Suan Cai Ju Da Hao