Description:The style of cooking is classified: Shandong cuisine | Stew the soup | Suit the taste of both old and young Taste: Salty and fresh Make the degree of difficulty : Cut the mound (elementary ) Make time: 25 minutes The materials: 100 grams of pig's el... Three flavor of casserole

• The style of cooking is classified: Shandong cuisine | Stew the soup | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 25 minutes

• The materials: 100 grams of pig's elbow meat , taking the 100 grams of young chicken of bone. 60 grams of eggs, 25 grams of hams , green vegetables heart is 25 grams
• Condiment : 20 grams of soy sauce , 100 grams of clear soup , a section of 15 grams of spring onions , a slice of 10 grams of ginger , 5 grams of refined salt , gourmet powder is 1 gram , rape oil is 100 grams.
• Three flavor of casserole Method:
• 1, pig's elbow meat , taking the young chicken of bone to chop . One 3.3 centimetres square, put the boiling water pan and float , take out and put the casserole.
  2, the egg is boiled to peel off the shell, dip in the even soy sauce. The golden yellow is pulled out , put into it around the casserole to put the oil cauldron to fry
  3, the ham, green vegetables heart cut eyes slice of baby elephant .
  4, put the clear soup , continue wine , spring onions section , ginger stretch , refined salt in the casserole, after the very hot oven is boiled, is it stew to light fire to crisp and rotten , take out spring onions section , ginger slice , put ham block , green vegetables' heart slightly stew to move.
  5, skim the oil slick, put the gourmet powder , drench the chicken oil.
• Note:
• The meat is crisp and rotten and crisp and fragrant , fat but oiliness. Chicken slips tenderly deliciously, the egg presents glass Po color, peculiar.