Chinese Food
Casserole with salted bone and mustard
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As a Sichuan resident in Guangzhou, I prefer the food in my hometown. I usually cook more Sichuan food. Today, I made a Cantonese dish - salted bone mustard pot. Because the pork bone has been marinated for three days and three nights without any extra seasoning. It's full of flavor. The sail that has always liked salted bone is full of praise. My mood is also relaxed. Next time I'll make him a salty peanut porridge. I'm thinking about it beautifully.
Cooking ingredients
Cooking Steps
Step1:Wash the pig's spine. Drain the water. Then cut it into large pieces. Sprinkle salt evenly. Refrigerate and marinate for three days. Pay attention to wash and chop the pig bone first, not chop and wash it first. Otherwise, the pig bone absorbs too much water. The taste is not so good. Pork bones can also be marinated for only one day. According to your taste.
Step2:Blanch the marinated pork bones in a boiling water pot for one or two minutes.
Step3:Take another casserole to boil the water. Blanch the salted pork bones. Add ginger slices and white pepper. Cook slowly on medium heat. Don't have too much water, because it's not soup. It's mainly delicious with stewed vegetables. It needs a little thick soup.
Step4:It looks like the bone of a salted pig is boiling.
Step5:While waiting for the soup, take out a fresh mustard and start to prepare.
Step6:Remove the leaves of mustard. Cut into large pieces at will.
Step7:One and a half hours later, the salty bone soup is very tasty. Turn the heat on. Put in the mustard and cook it together.
Step8:I find mustard very easy to cook. It's about five or six minutes soft.
Step9:In addition, prepare a small hot casserole. Pour in the salted bone mustard with the soup. Cook for another two minutes, and you can serve it warm. In fact, the process of turning the small casserole is harmful to B. the large casserole serves directly. The taste is not bad at all. ^_
Cooking tips:There are skills in making delicious dishes.
