There are many classic dishes that can be cooked in a casserole, such as the famous Shanghai cuisine, the Buddha's Leaping Wall, the pig's foot ginger, which is essential for Guangdong women to confinement, the scary clay pot rice for mainlanders, Dongpo pork, stewed lion's head, Chaoshan casserole porridge ... Countless delicacies are all made in a casserole.

Why do these classic dishes use casserole? This should start with the characteristics of casserole.

Casserole is a pot made of mud and sand, which has a history of thousands of years. Casserole has slow heat dissipation and strong heat preservation ability. After the casserole is turned off for 5 to 10 minutes, the food in the pot can still keep boiling.

Therefore, casserole can transfer the heat of fire to food in a balanced and lasting way. Therefore, the longer the casserole is used to cook food, the more delicious ingredients of the food will overflow, the fresher the taste of the stewed soup and the crisper the texture of the stewed food.

Let's take a look at the salt stew casserole method:

1. Wash, cook and cut pork into pieces.

2. Soak the salted pork leg in water for half an hour, wash and cut into pieces.

3. Shell the bamboo shoots, cut off the roots and slice them for later use.

4. Add water to the casserole and add pork, bacon and bamboo shoots.

5. Bring it to a boil. After the soup is milky white, simmer for an hour over medium heat.

The classic dishes such as pickled fresh meat, Buddha jumping wall and pork feet ginger are characterized by fresh soup and crisp meat, that is, a large number of fresh and fragrant ingredients in the food overflow by using the characteristics of fast heating, slow heat dissipation and good heat preservation effect of casserole, so as to achieve the best effect of mellow soup and crisp meat.