Casserole

Overview

In Kunming in December, the temperature also dropped sharply. A hot pot of stew will be a family favorite.

To make stew, a pot of soup base is essential. Boil the backbone and old ham first and blanch them.
Place the stock into a saucepan and bring to a simmer. Only add ginger slices, green onions and appropriate amount of salt. Because there is old ham, salt should be added appropriately.
Send vermicelli and fungus.
Carrots in pants! Hahaha
Simmer the stock for about 3 hours. The soul of a pot of stew depends on the pot of broth, and the key to whether it tastes good or not is also in the pot of soup.
Cut the stewed ham into cubes and add it to the dish later. Very fragrant ham!
Place cabbage, green vegetables, and tofu on the bottom of the casserole, followed by dried tofu skin, vermicelli, fungus, tomatoes, ham slices, etc.
Haha, it’s pretty good-looking!
Sprinkle some pepper and pour in the stock.
stew
Just simmer for more than ten minutes!
Prepare for dipping in water. Yunnan people eat stews, so dipping in water is essential. Sprinkle some chopped green onion and coriander!
A steaming pot of stew!
Delicious
Delicious
Delicious!
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