How to make casserole stew

Everyone should be familiar with the dish "Stewed Pork with Chili Sauce" which is a famous dish in Shandong and tastes especially delicious. Diaozi refers to many internal organs of a pig, such as the heart, liver, lungs, etc. It has great nutritional value. It not only strengthens the spleen but also replenishes blood. It is also high in vitamins and protein. After frying it, we put it in a casserole to cook it. The soup is also very delicious, tasty, and has high nutritional value. It is deeply loved by people.

How to make casserole stew:

Ingredients for casserole stew

400 grams of cooked pork tripe, 200 grams each of cooked pork lungs, liver, heart and pig intestines, 100 grams of fried tofu, 20 grams each of water magnolia, water mushroom and water dried shrimp. 50 grams of cooked oil, 10 grams of sesame oil, 5 grams each of salt and MSG, 15 grams each of cooking wine, green onion and shredded ginger, 15 grams of coriander, 15 grams each of green onion, garlic and ginger, 25 grams of soy sauce, 50 grams of rice vinegar, a little cinnamon, aniseed and pepper, and 1.8 kilograms of milk soup.

The process of making casserole stew

1. Wash the pig heart, liver, lung, stomach and intestines to remove impurities. The old Beijing method does not use liver, so you can choose according to your preference;

2. Put it into boiling water and cook until done, then remove and drain for later use;

3. Cut the cooked pig heart, liver and lung into large thin slices;

4. Cut the pig intestines into small pieces;

5. Wash the magnolia slices and button mushrooms, and cut them into small pieces;

6. Cut the green onion into sections, and chop the ginger into cubes;

7. Cut the remaining green onion and ginger into thin strips;

8. Wash and clean the coriander and cut into inch-long pieces;

9. Heat the wok until 50% hot, add scallion, garlic, and ginger (smash until soft) and stir-fry until fragrant;

10. Add water, deep-fried tofu, pig heart, pig liver, pig lung, pig intestine, salt, MSG, milk, rice vinegar, soy sauce, pepper, cinnamon, and aniseed, bring to a boil, pour into the casserole, simmer for 30 minutes on low heat; if you want to eat tender pig liver, don’t put it in too early, put it in 2-3 minutes before serving;

11. Remove the green onion and ginger, sprinkle with shredded green onion, ginger and coriander, and drizzle with sesame oil.

Its characteristics are fresh and fragrant soup with mellow taste. The soup stewed in a casserole is more fresh and fragrant, and the taste is more mellow.