Casserole is probably a necessary household cooker for housewives in Guangdong. Usually, the "two-ear casserole" we use will be glazed, while Huishijia is made of special clay, which is unglazed and has a rough appearance.

Without glazing, the heat transfer is faster, and the dishes in the pot are original and well preserved.

However, this casserole is not resistant to burning and is easy to burst at high temperature. Therefore, we see that every casserole in Huishijia is wrapped and reinforced with barbed wire to prevent it from bursting and pouring delicious food.

Don't look simple when making a pot. In fact, it is also very particular about making it. You can't add water to make a pot during the production process. The ingredients should be marinated in advance to taste. Just after cooking, they should be attacked with fire, so that the ingredients can quickly solidify and set, and the ingredients will not lose moisture, so that the taste will be more fragrant and original. If the heat is not well controlled, the ingredients will come out, which will affect the taste during the production process, and there is no "pot gas" that the pot should have, so the heat should be controlled during the production.

Put the casserole on the casserole stove. First, heat the casserole with high fire, pour salad oil, turn the heat down, add garlic, Jiang Mo and dried onion, stir-fry until light golden brown, add the marinated meat (marinate now, don't marinate the meat in advance), cover it, and heat it for 2-3 minutes with high fire (because the pot will heat for 2-3 minutes after the meat is put in).

What's the way to make a pot? Hello, everyone, I'm Miss Big Kitchen, and I'm glad to answer your questions. Bobo pot means that when the ingredients are baked in a casserole at high temperature, the soup in the casserole quickly evaporates and makes a "magnetic" sound, so it is named Bobo pot. Bullfrog is very popular in recent years, so share a practice of bullfrog pot:

Hele pot originated in Guangdong in 1980s, and evolved from the cooking method of baking ingredients with iron plate. After the reform and opening up, Guangdong, as the frontier of reform, suddenly appeared many food stalls, which provided food for the builders who worked hard for a day. The food stalls with very good business are crowded with people, so there is no time to cook and stir-fry, so the chefs apply the principles of clay pot rice and iron plate baking to cooking, so they have a fast, rich, fresh and delicious pot.