Steamed Stew

Name: Steamed Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2200g Bone broth; 600g Sweet potato starch; 250g meat; Some Green onion ginger; Some garlic; Some Soy sauce; Some salt; Some Chicken Essence; 1 spoon sesame oil

by Warm sunny

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In my hometown, stew is a well-known dish, and it can be regarded as a local specialty. Especially in the early years, every household had to steam the stew every time before the Chinese New Year, because this is an important raw material in our special local food "Hot Pot". During the Chinese New Year, burn a copper hot pot with sauerkraut, kelp, meatballs, oysters, stew, and cooked white meat, with a few cold dishes and stir-fry. The warmth of the stock. I checked the stew on the Internet and found that there are quite a few types, and the methods are quite different in different places. There are two kinds of stews here. One is a popular street snack. It is made of starch and fried in a pan and poured with sauce to eat. The other is the meaty flavor I made. Stew.
In recent years, families have moved into buildings. Due to decoration and ventilation, copper hot pot has been replaced by electric hot pot, and there are fewer and fewer people who can make stew. The stew bought at the deli is not as good as the one at home. It’s true that I sometimes go to a hot pot restaurant for a meal of copper hot pot. It always feels like it’s not as delicious at home. "

Ingredients

2200g Bone Broth
600g Sweet Potato Starch
250g Meat
Some Green Onion Ginger
Some Garlic
Some Soy Sauce
Some Salt
Some Chicken Essence
1 spoon Sesame Oil

Steamed Stew

1. The boiled bone broth, pick out the bones, filter out the residue, continue to boil, add light soy sauce, salt, and chicken essence to taste. (After the soup is boiled, turn down the heat, don't leave the heat)

2. Roll the granules of sweet potato starch into powder.

3. Put the starch in the basin.

4. Cut the meat into small pieces or strips.

5. Mince the green onion and ginger.

6. Pour the meat and chopped green onion and ginger into the starch.

7. Mix the ingredients in the bowl with chopsticks.

8. Pour one third of the bone broth. (The remaining bone broth is still set on fire and kept slightly open)

9. Stir the starch quickly into a paste without granules (the starch must not have granules)

10. Pour in the remaining stock.

11. Stir well again.

12. Add a spoonful of sesame oil and mix well.

13. Pour the starch paste into the lunch box, put it in the steamer, bring the water to a boil on high heat, and steam on medium heat for about 40 minutes.