The way to make a casserole with stewed meat The way to make a casserole with stewed meat

How to Make Stewed Pork in Casserole How to Make Stewed Pork in Casserole /siji/roulei/869.html Those who have ever eaten Soviet-style noodle dishes will definitely be impressed by the stewed pork noodles, which is one of the most representative of the Soviet-style noodle dishes, and in Suzhou, the goodness of a noodle store depends largely on the goodness of the stewed pork in that store. Stewed meat is mainly simmered over a long period of time over a moderate fire, making the meat melt in your mouth and become fat but not greasy. 1000 grams of hard pork ribs. 10 grams of refined salt, 150 grams of wine, 30 grams of green onion knots, 15 grams of ginger, 100 grams of soy sauce. Wash and scrape the rib meat, trimming rectangular blocks, into the pot of water (horizontal meat surface) with high heat to boil, skim off the foam, pot off the fire, fish out the meat, and then scrape the knife to clean. Put the meat back into the pot, add onion knots, ginger (pat loose), cover the pot, on the high heat to boil, go to the lid, add wine, soy sauce, salt, meat surface with 3 discs cover did not, and then the pot cover the dense, after the boil and turn to simmer for about 3 hours (can not be opened in the middle of the lid) to crispy, pick off the onion and ginger, with a strainer to get out of the meat, extracted ribs, that is, into the stewed meat, cooled down and cut into 1 cm thick, can be placed in the refrigerator to keep refrigerated. The soup is very salty and can only be used for another purpose.