Casserole
by Yaxi Zhenxiang
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. All the materials are ready for use.
2. Fry the taro slightly half-cooked, and deep-fry the quail eggs and Japanese beans until golden brown.
3. Stir-fry the garlic and ginger, add the shrimp and stir-fry until half cooked.
4. Add green garlic, red cabbage, white cabbage, young bamboo shoots and baby corn and sauté.
5. Put the stock in a casserole and bring to a boil.
6. Put in half of all the ingredients.
7. Bring to a boil, cover the pot, turn off the heat, and simmer for 5 minutes.
8. Add some chicken powder to taste and it's OK!
9. Yummy drops the "casserole mix" on the table! !
Tips:1) Deep-fried taro is not easy to be boiled.
2) Pork thigh bones and ginger slices are boiled for 2, 3 hours to form a broth.
3) The big head shrimp will be more delicious.
