1. Wash the sixties, soak the clouds softly.
2. Chopped green onion, minced garlic, shredded ginger, millet pepper, chopped onion, shredded kelp, bean sprouts. (Unfortunately, I don’t have enoki mushrooms or coriander at home. It’s too hard to buy recently, sorry)
3. A large sheet of tin foil is placed in an iron pan, and the first layer is covered with cloud silk.
4. Sprinkle with bean sprouts, shredded kelp, and chopped onions.
5. Then put on the sixties. (I washed it several times and blanched it again, and the sixties opened up, mainly because I was afraid that they would not be cleaned. After blanching, the savory flavor of the sixties was taken away. Actually, it was best to put it in the tin foil several times with the mouth closed.)
6. Spread ginger and minced garlic.
7. Finally, sprinkle with chopped green onion and millet pepper.
8. Pour the previously adjusted cooking juice, and then add a large bowl of boiling water, just over the sixtieth birthday. (Cooking sauce: two spoons of cooking wine, two spoons of light soy sauce, half a spoon of dark soy sauce, half a spoon of steamed fish soy sauce, half a spoon of oyster sauce, one spoon of sugar, and appropriate amount of salt)
9. Take another piece of tin foil, wrap the upper and lower tin foil, and seal the sides to prevent the soup from overflowing when braising, cover the pot, and simmer slowly. (You can add some water to the pot, and braise over the water)
10. Simmer for about 15 minutes, cut the tin foil, roll the soup with the mouth open, cook for 5 minutes, then turn off the heat.
11. When it comes out of the pot, the sixtieth simmered in tin foil is simmered in it, especially fragrant!
Tips:Water-proof braising is not easy to paste. If you don't put water in, you must master the heat. Iron pot braising is not like the induction cooker sold outside.
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