The utensils used to make pork casserole

Pressure cooker, frying pan

1: first pork stirred, ready onion ginger foam and other seasonings, to be used.

2: ready to big bones or ribs soup (if not, with boiling water can also be, but not as good as bone broth), must be boiling, standby!

3: Prepare starch, must be pure groundnut starch, the first time you will not do, you can first starch evenly divided into two, first with warm water (cool water can also be) each of the two parts of the starch, add the amount of water in order to be able to easily stir appropriate, (add less stirring is very laborious, add more than the diluted)

4: the spare boiling bone broth slowly poured into the already The first thing you need to do is to make sure that you have the right amount of starch in your hands. Pour only one of them, the other is not needed), how much to pour, to the starch into a paste gray-black to be cooked state appropriate (in fact, now the starch has been cooked by the big bone broth, only a little thin)

5: Another not big bone broth has been melted starch and add bone broth starch stirred together!

6 "put the ready seasoning into the starch, evenly stirred, and then with a bowl or small pot out of the pot to steam can be!

The steaming time depends on the size of the container in which you hold the starch, the normal small bowl (dinner bowl) to 40 minutes!

Wish you happy!!!!