A complete collection of casserole delicacies: baby casserole, baked fish head in casserole, turtle and chicken feet in casserole, home-style braised beef in casserole, braised abalone in casserole.

1. Casserole with baby cabbage

Cut baby cabbage into strips and slice pork belly. Heat oil in the pan, stir-fry pork belly, dried chili segments and garlic slices. Add baby cabbage and stir-fry slowly over medium heat. When it is seven times cooked, add steamed fish soy sauce and seasonings, stir-fry until cooked and place in a hot casserole.

2. Baked fish head in casserole

Remove the gill scales from the fish head, cut it into strips about 6 cm long, add 25 grams of dried green onion, 20 grams of fresh sand ginger, Season with salt, MSG and pepper to taste. Spread the seasoned fish evenly into the flour, fry in a pot until golden brown. Heat the clay pot, pour in olive oil, add 15 grams of fresh ginger, garlic, 25 grams of dried onions, white green onions, stir-fry until fragrant, and then fry Arrange the fish pieces neatly on the fried base, add the remaining original seasonings to the fish pieces, cover and simmer over low heat for 3 minutes.

3. Casserole soft-shell turtle and chicken feet

Take 1 soft-shell turtle weighing about 2 kilograms, kill it and chop it into small pieces, wash away the blood and set aside for later use, 10 tiger skin chicken feet, Make the pot smooth, add 150g of mixed oil and heat until it is 50% hot. Add 50g of pork belly slices and stir-fry over low heat until the edges of the meat slices are slightly charred. Add 150g of secret sauce and quickly stir-fry over high heat until fragrant. Add the soft-shelled turtle and chicken feet and mix quickly.

Add 5 pounds of stock, 5 grams of cooking wine, 5 grams of MSG, 2 grams of mature vinegar, and 1 gram of spice powder. Bring to a boil over high heat and continue to heat for 1 minute. Reduce to low heat and simmer for 20 minutes with a lid. When 3/5 of the soup is left, turn to high heat, add 50 grams of garlic cloves and a few ginger slices, remove half of the remaining soup and serve.

4. Home-style braised beef casserole

Peel potatoes with high starch content, cut into pieces, dry-steam for 10 minutes until cooked, 2 kilograms of beef brisket, cut into thumbs Thick strips, put them in the pot under cold water and take them out. Heat the oil in the pot. Add 150 grams of Tuo County pepper rings, 40 grams of pepper, 30 grams of star anise, and 15 grams of cumin, and stir-fry until fragrant. Add the beef strips and stir-fry evenly. , add 40 grams each of onion, ginger and garlic slices and mix well.

Add 200 grams of soy sauce and 100 grams of vinegar, add 3.5 kilograms of water and simmer for 30 minutes until soft. Take 200 grams of beef strips and 200 grams of stock soup and add 200 grams of steamed potatoes. Add 5 grams of salt, 3 grams of pepper, and 2 grams of chicken juice. Drain the soup over medium heat. Pour into the hot casserole. Sprinkle with chopped green onion and serve.

5. Casserole with abalone and braised pork

Cut the pork belly into cubes weighing about 150 grams; wash the Dalian fresh abalone and cut it into a cross. Put the pork belly into a 70% hot oil pan and fry until the skin is golden brown and remove. Put ginger, green onions, and fried pork belly in the pot, add rice wine, soy sauce, and white sugar and bring to a boil over high heat. Add fresh abalone and simmer over low heat for about 1.5 hours. When serving, add pickled peppers, green peppers, and hot peppers, and reduce the juice over high heat. Make the soup thicker and brighter in color.