First, roast yellow croaker in casserole.

Ingredients: two yellow croaker (one dish needs two yellow croaker, each weighing about 350g).

Ingredients: pork belly 30g, citronella 80g, garlic 30g, ginger slices 10g, steamed fish and soy sauce 200g, sugar 15g.

Making:

1. Insert chopsticks into the belly of yellow croaker from the mouth of the fish, stir out the internal organs, wash and cut each yellow croaker into four pieces with an oblique knife.

2. Put 20g of salad oil into the casserole, heat it to 50%, add three layers of pork belly slices and stir fry, add 30g of garlic and 10g of ginger slices, add 80g of fresh citronella segments to the bottom of the casserole, then put the yellow fish fillets on the citronella segments according to the original shape, and pour in 200g of steamed fish sauce.

3. Pour out the juice from the casserole, and continue to cover and bake until the water at the bottom of the casserole is completely consumed and the fragrance is emitted. Turn off the fire and sprinkle with peanuts.

4. Sprinkle 10g chopped green onion and 5g shredded red pepper, and add 15g salad oil to the pot. When it is 80% hot, take it out of the pot and pour it on the yellow croaker.

Second, casserole crispy pills

Ingredients: pork

Accessories: eggs, sliced mushrooms and Chinese cabbage.

Seasoning: starch, salt, onion and ginger juice, soy sauce and cooking wine.

Exercise:

1, chop pork stuffing; Add eggs, starch, salt, onion ginger juice, soy sauce, cooking wine, pepper, chicken essence and sesame oil to the meat stuffing.

2. Fry into balls with low fire;

3. Put the broth, mushroom slices, Chinese cabbage, onion and ginger juice, salt, cooking wine and pepper into a casserole and stew with low fire until the soup boils;

4. Add the fried meatballs, cover the pot and stew for 30 minutes, add chicken essence and sesame oil to adjust the taste, and sprinkle with coriander powder.

Third, vinegar-flavored casserole chicken

Ingredients: 4 chicken wings, 4 chicken legs, 8 single garlic, 8 dried onions, a little onion, green pepper and chopped green onion.

Seasoning: 25g of red oil.

Exercise:

1. Wash chicken wings and drumsticks and chop them up for later use.

2. Heat the oil in the pan, stir-fry the chicken pieces over medium heat until they are half cooked, pour them into the pressure cooker, then pour in the prepared vinegar soup (no chicken pieces), press them over high heat for 20 minutes after SAIC, and pour out the sauce for later use.

3. When cooking, put 300g cooked chicken pieces into a casserole, pour 350g original soup, then pour the red oil in the prepared vinegar soup into the casserole, put it on the earthen pot stove, stir with high fire while cooking, add minced garlic and chopped green onion, cover the pot, simmer for 2 minutes with low fire, collect vinegar until it is half dry, add long onion and green pepper, and sprinkle chopped green onion.

Key:

A garlic should not be put into the casserole too early, otherwise it will be easy to cook and sticky, and the smell of garlic will also evaporate. It's best to sprinkle it before cooking.

Vinegar soup (10 kg):

1, Shanxi mature vinegar 1500g, soy sauce 1000g, seafood sauce, bamboo sauce, ribs sauce 20g each, salt 10g, monosodium glutamate 50g and sugar 100g, and mix well for later use.

2. 10 red pepper is washed, pedicled, put into a juicer, and mixed with water to make red pepper sauce.

3. Mix Erguotou, Guangdong rice wine and ginger granules according to the ratio of 1: 1: 1, and put them into a juicer to make ginger wine for later use.

4. Add 1 350g of cooking oil to the pot, heat it to 50%, add onion, ginger, garlic, pepper, star anise and red pepper sauce and cook until fragrant, then add 80g of ginger wine, add1,pour 2500g of clear water to boil, then pour it into a container and let it naturally precipitate.

Key:

1, red pepper must be directly beaten into juice. If you only use "1" stew, the dish is black, and adding some bright red Chili sauce can brighten the color of vinegar juice, and the juice made of red pepper has only the smell of pepper, not spicy.

2. The cooked vinegar soup should be allowed to precipitate naturally. After precipitation, the bottom of the soup is residue, the middle is vinegar juice and the top is red oil.

3. The residue does not need to be filtered, otherwise even the upper red oil will be filtered out, resulting in waste.

4. There is no need to separate the vinegar juice from the red oil floating on the upper layer. When in use, put the red oil aside, scoop out the vinegar juice, and then take the red oil.

Four, spicy casserole duck

Ingredients: duck and pork.

Accessories: Lentinus edodes, onion, ginger and garlic

Seasoning: stock, salt, soy sauce, vinegar, cooking wine, monosodium glutamate and hot sauce.

Exercise:

1, cut the duck into small pieces;

2, wok fire, oil 50% hot, stir-fry pork slices and mushrooms, stir-fry onions, ginger and garlic;

3. Then add the duck pieces, add the soup and salt, soy sauce, vinegar, cooking wine and monosodium glutamate, boil, pour into the casserole, and simmer for about 30 minutes;

4. Put the base oil in another pot, add the hot sauce and garlic slices, stir fry, pour into the casserole and cover the table.

Five, casserole oil tofu chicken wings pot

Ingredients: chicken wings, tofu, vermicelli, onion, ginger, garlic, red pepper, green garlic, wine, soy sauce, rock sugar, salt and pepper.

Exercise:

1. Cut the chicken wings in the middle, cut them in half, soak the vermicelli in warm water in advance, scald the oily tofu with hot water, take out, cut the onion, ginger, garlic and pepper into sections, and cut the garlic seedlings obliquely into sections for later use;

2. Stir-fry shallots, garlic and ginger slices in 2 tablespoons of oil, add chicken wings and stir-fry until the chicken wings change color and the skin is slightly brown, then add small red pepper and stir-fry for fragrance, and add wine and soy sauce to stir-fry;

3. Pour boiling water (more water), then put the rock sugar and oil tofu into the pot to boil (at this time, you can move them into the casserole), cover them, and simmer for 20 minutes. When the chicken is almost ready, add vermicelli and cook until it is cooked and soft. Taste the taste, add appropriate amount of salt, sugar and pepper to taste if necessary, and sprinkle with light garlic sprouts to enhance fragrance before taking off the pot.

Six, casserole tripe

Main ingredients:

Cooked beef tongue, cooked tripe, fresh yellow throat100g, bean sprouts, duck blood150g, sweet potato vermicelli, baby cabbage100g, celery 50g, dried Chili festival and a little green pepper.

Seasoning:

Self-made base oil, onion oil 150g, red bean paste 50g, salt, monosodium glutamate, chicken powder and cooking wine.

Exercise:

1, blanch all the raw materials in a boiling water pot and pick them up for later use.

2. Heat homemade base oil and scallion oil in the pot, add dried chili festival, red bean paste and green pepper, stir-fry until fragrant, scoop in fresh soup, then salvage the dregs, cook cooking wine, add salt, monosodium glutamate and chicken powder to taste, add blanched bean sprouts and baby cabbage, cook for a while, pick them up and put them on the bottom of the plate, then add beef tongue, tripe and yellow rice.

Preparation method of self-made base oil:

1. Put 40kg of salad oil into a soup bucket, add 3kg of chopped green onion, 3kg of Jiang Mo and 4kg of minced garlic, fry until golden brown, and then take it out.

2. Put Bazin pepper in the oil several times, fry it and take it out.

3. Then pour in 5 kg of hot butter, simmer for 65,438+05 minutes, add 300 g of fermented soybean paste, add spice powder (30 g of fragrant leaves, 30 g of star anise, 30 g of cinnamon and tsaoko, 65,438+00 g of clove, 40 g of dried tangerine peel and 250 g of dried green pepper) and simmer for 65,433.

Seven, casserole stewed mutton

Ingredients: 500g leg of lamb with skin, a little ginger, onion and star anise.

Seasoning: salt, monosodium glutamate, soy sauce, sugar, yellow wine and water.

Cooking steps:

1. Cut leg of lamb with skin, wash and blanch for later use.

2. Add oil to the pot, stir-fry shallots and ginger slices, stir-fry mutton for a few times, add yellow wine, star anise and boiled water, skim off the floating foam after the fire is boiled, then turn to low heat for about 2 hours until it is crisp and rotten, add salt, monosodium glutamate, soy sauce and sugar, and continue to cook for about 30 minutes on low heat. When the fire is slightly simmered until the soup is thick, pour it into a heated casserole and serve.

Eight, casserole turtle chicken feet

Making:

1. Take 1 a turtle weighing about 2 kg, cut it into small pieces, and wash off the blood for later use. There are 10 tiger skin chicken feet.

2. When the pan is smooth, add 150g mixed oil, heat it to 50%, add 50g pork belly slices, stir-fry in oil until the corners are slightly burnt, add 150g secret sauce, stir-fry over high fire, add soft-shelled turtle and chicken feet, and add 5kg stock, 5g cooking wine and monosodium glutamate.

3. Continue heating 1 min after the fire is boiled, cover the lid and simmer for 20 minutes until the soup in the pot is 3/5. Change the fire, add 50 grams of garlic cloves and a little ginger slices, and take the remaining half of the soup out of the pot.

Secret sauce: 3000g Sand King bean paste, 2000g Jingsha spicy sauce, 200g spicy sauce 1, 200g seafood sauce 1, 600g mushroom sauce, white sufu 1 bottle, and mixed oil (rapeseed oil, lard and salad oil) in the pot. Add the mixed sauce mixed in step 1, stir for 3 minutes to fully blend the sauce with the oil, add spice powder (50 g of star anise, 50 g of cinnamon, 40 g of fennel, 30 g of Amomum tsaoko and 25 g of cardamom), stir evenly, cool, put it in a stainless steel barrel and store it in a cool place with plastic wrap. When mixing the sauce, the temperature should be low, so that the sauce can be fully blended and the sauce flavor can be prevented from losing. Saute the sauce at a high temperature and at a high speed. When a few shrimps are just bubbling, the sauce has the strongest fragrance, which can well remove the fishy smell of turtles. The aroma is fully absorbed by the soft-shelled turtle, and the flavor enhancement effect is excellent.

Nine, casserole lotus root tip

Material: 250g of soaked lotus root tip.

Ingredients: pork belly 15g, green pepper 10g, garlic seed 5g.

Seasoning: 5g of salt, 6g of umami, 6g of oyster sauce.

Production method:

1. Replace the soaked lotus root tip with a knife, and wash the green pepper and pork belly with a knife.

2. Put oil in the pot and stir-fry the pork belly.

3. Add garlic, green pepper, stir-fry lotus root tip, add salt, soy sauce and oyster sauce to taste, and stir-fry quickly until it tastes good.

Features:

Hot and sour and delicious, the lotus root tip is crisp and fragrant.

Ten, casserole soybean pig tail

Ingredients: pig tail 400g, soybean 50g, coriander leaves1g. Seasoning: Lee Kum Kee bean paste 20g, spicy girl paste 20g, ginger and garlic slices 5g, brine 1kg, fresh soup 50g, wet starch 5g, sesame oil 2g, watercress oil 20g, onion and ginger slices 65430.

Making:

1. Wash the pig's tail, chop it into 4cm long pieces, simmer it in boiling water for 3min, take it out, put it in salt water and boil it with strong fire, then cook it with low fire for 30min until cooked;

2. Wash the soybeans, soak them in clear water for 1.20 minutes, and take them out. Put watercress vegetable oil in the pot for later use. When it is 70% hot, add ginger slices and garlic slices and stir fry over low heat. Add Lee Kum Kee bean paste and spicy girl paste, add pig tails and soybeans, and add fresh soup to boil. Turn the heat down for 5 minutes.

Eleven, casserole sweet potato powder

Ingredients: 350g sweet potato powder.

Accessories: Jiang Mo, 5 grams of minced garlic, Pixian bean paste10g, 6 grams of pickled peppers, 6 grams of pepper noodles, 20 grams of shallots, sprouts and peanuts10g.

Seasoning: 30g of sprouts oil, 400g of sprouts soup, 3g of chicken essence, 2g of white pepper, 4g of sugar and 5g of aged vinegar.

Exercise:

1, sweet potato powder 350g, cut into 1.5cm square pieces, blanched and drained for later use;

2. Add 30g rapeseed oil to the pot and heat it to 50% heat. Add 5g of Jiang Mo, 5g of minced garlic, 6g of broken Pixian watercress, 6g of pickled pepper, stir-fried red oil with low fire, pour in 400g of rapeseed soup, 3g of chicken essence, 2g of white pepper, 4g of sugar, 5g of aged vinegar, pour in sweet potato powder, stir well, collect juice with high fire, and thicken.

3. Sprinkle 20g chopped chives,10g chopped sprouts and10g chopped peanuts on the surface to serve.

Bud vegetable soup:

Heat the base oil to 40% heat, add 10g dried red pepper and 1g star anise and stir-fry until fragrant, add 200g chopped sprouts and stir-fry until fragrant, add chicken soup, simmer 1000g 15 minutes with low fire until it tastes delicious, and turn off the fire and smash the residue to obtain the sprout soup.

Germinated vegetable oil:

Add 600g rapeseed oil to the pot and simmer until it is 30% hot. Add 80g leek, 60g ginger slices and 60g shredded onion to saute until fragrant, filter off the residue, add shredded sprouts 180g and simmer until the water is completely dry. Pick out shredded sprouts for later use when serving. What's left in the pot is bean sprout oil.

Twelve, spicy casserole tofu

Ingredients: 500 grams of tofu Accessories: 50 grams of fresh mushrooms, 50 grams of Chinese cabbage, 50 grams of shrimp seasoning: 10 grams of onion) 30 grams of vegetable oil, 5 grams of vinegar) 20 grams of pepper, 25 grams of pointed dry cooking wine, 8 grams of monosodium glutamate and 3 grams of salt.

Making:

1. Cut the tender tofu into 3cm square pieces, blanch it with boiling water and take it out. Cut the root of Chinese cabbage with a knife, tear fresh mushrooms into long strips, and cut dried peppers into small pieces.

2. Put 30 grams of vegetable oil in a wok, heat it, add onions, peppers and dried peppers, stir-fry until spicy, and pour the oil into a bowl for later use;

3. Pour the thick soup into a casserole, add bean curd, fresh mushroom strips, cooking wine and salt, bring to a boil over high fire, simmer for 10 minute, then add Chinese cabbage and shrimps, boil and skim off the foam, and finally add vinegar, monosodium glutamate and fried spicy oil.

Thirteen, casserole whole pig

Materials:

Pork ribs and pork belly 100g each, pig tail, pig ears, pig liver and pork vermicelli 50g each, ginger slices, onion segments, chopped green onion 10g, green pepper 20g and chopped green onion a little.

Seasoning:

A little fresh soy sauce, monosodium glutamate, cooking wine, rapeseed oil, spiced powder.

Exercise:

1. Chop pork ribs into 5cm sections, pork tails into 4cm sections, pork sausages into 3cm sections, and pork ears, pork liver and pork belly slices for later use.

2. Boil a pot of boiling water, add ginger slices, onion segments and cooking wine, pour ribs and pig tails into water, pick them up, put them in an autoclave for 5 minutes and then take them out.

3, fat intestines, pig ears, pig liver, pork belly drowning, picked up for use.

4. Put rapeseed oil in the pot, stir-fry ginger slices, onion slices, chopped green onion and diced green pepper, pour in all meat materials and stir-fry evenly, then continue to stir-fry fresh soy sauce and spiced powder, then pour in proper amount of water, flavor with monosodium glutamate, and then boil over low heat. When the soup is tightened, pour it into the casserole and sprinkle with chopped green onion.

Fourteen, spicy beef

Exercise:

1. Put the beef ribs in a cold water pot with ginger and cooking wine, heat them to remove blood, then take them out and cut them into small pieces.

2. Heat the vegetable oil in the pot, add dried Chili, pepper, ginger, onion, spices and watercress, stir-fry the beef pieces slightly, add fresh soup to the cooking wine, then pour it into a big casserole, then add salt, monosodium glutamate, chicken essence and white sugar. When it is cooked with low heat, add white radish pieces and leave the fire for use.

3. Scoop out a spicy beef from the big casserole and put it in the small casserole. Turn it with an iron clip to make it taste even. Turn off the heat when the soup is thick and sprinkle with coriander.

Fifteen, beef brisket stewed potatoes

Ingredients: potatoes, beef brisket

Accessories: Tuoxian Zanthoxylum bungeanum ring 150g, Zanthoxylum bungeanum 40g, star anise 30g, fennel 15g, onion, ginger and garlic 40g each.

Seasoning: soy sauce 200g, vinegar 100g, salt 5g, pepper 3g, chicken juice 2g.

Exercise:

1. Select potatoes with high starch content (preferably red-skinned potatoes), peel and cut into pieces, and put them in a cage for dry steaming 10 minutes until cooked;

2. Cut 2 kg of beef brisket into strips with the thickness of the thumb, take it out after cold water passes through the pot, heat the oil at the bottom of the pot, stir-fry the pepper ring 150g, pepper 40g, star anise 30g and fennel 15g in Xiatuo County;

3. Stir-fry the sirloin strips evenly, add 40g of onion, ginger and garlic slices, and mix in 200g of soy sauce and 0/00g of vinegar/kloc;

4. Add 3.5 kilograms of clear water and simmer for 30 minutes until cooked and soft;

5. Take 200 grams of beef strips and 200 grams of original soup into the pot, add 200 grams of steamed potatoes, 5 grams of salt, 3 grams of pepper and 2 grams of chicken juice, dry the soup on medium heat, and put the pot into a hot casserole. Sprinkle with chopped green onion and serve.

note:

Don't add too much soup when the fire is finally simmering, or the potatoes will become soft and rotten and can't be pinched.

Sixteen, pickled cabbage braised pork

Exercise:

1. Cut the pork belly with skin into small pieces and marinate it with salt, cooking wine and ginger onion for a while.

2. Heat the cooked vegetable oil in a wok, add the pork belly and cooking wine, stir-fry until the water is dry and the oil vomits, add the dried Chili festival, ginger slices, onion festival, pepper (a little to taste), spices, sauerkraut and watercress, add fresh soup to the cooking wine to boil, then pour it into a big casserole and add salt, monosodium glutamate and watercress.

3. When cooking, scoop a portion of sauerkraut and braised pork from the big casserole into the small casserole, and turn it over with an iron clip to make it taste even. When the soup is naturally concentrated, turn off the heat and sprinkle with chopped green onion. Serve.

Seventeen, casserole pork intestines

Exercise:

1, braised pork intestines and green bamboo shoots.

2, put oil in the pot, first add garlic, ginger slices, braised pork intestines, etc. Stir-fry, add the fresh soup and marinade of braised pork intestines to boil, add green bamboo shoots and add salt, soy sauce and monosodium glutamate to taste.

3. When the sausage is soft and cooked on low heat, put it in the casserole and sprinkle with chopped green onion, then cover it and put it on the earthen pot stove, and cook it.