How to make steamed casserole

The preparation method of steamed casserole is as follows:

1, boiled bone broth, pick up the bones, filter out the residue, continue to boil, add soy sauce, salt, chicken essence to taste. (After the soup boils, turn down the heat, do not leave the fire).

2, roll out the granules of sweet potato starch into powder. Put the starch into the pot.

3. Cut the meat into small pieces or strips. Mince the green onion and ginger. Pour the meat and minced scallions and ginger into the starch. Use chopsticks to mix the ingredients in the basin.

4. Pour in one-third of the bone broth. (Keep the remaining bone broth on the heat to maintain a slight boil.) Quickly stir in the cornstarch to form a paste without particles (the cornstarch must not be grainy).

5. Pour in the remaining stock. Add a tablespoon of sesame oil and mix well. Pour the starch paste into the lunch box, put it into the steamer, bring the water to a boil over high heat and then steam over medium heat for about 40 minutes.

6. Remove from the steamer and let cool, then slice and pour over the garlic sauce.

Origin of Stewardship

Stewardship is relatively widespread in the north, Yantai, Tianjin, Dalian have its shadow.

From the point of view of the spread of stewed meat should be originated in Yantai, we all know that the end of the Qing Dynasty, nowadays the people in the Northeast are mainly people from Hebei and Shandong. Most of the Hebei people are from Shanhaiguan influx, Shandong people are mainly in Dalian settled.

The northern part of Liaoning is mostly Hebei and the southern part is mostly Shandong. Couscous can be found everywhere in Dalian, but it's almost hard to find in Shenyang, which is where eating habits develop as people migrate. The characteristics of each place like food spread to the local, naturally will be melded with the local cuisine, the formation of local unique flavor.