1. Beef stew in casserole. Ingredients: 750 grams of beef ribs, 50 grams of vegetable oil, 7.5 grams of salt, 50 grams of soy sauce, 15 grams of green onion, 15 peppercorns, 15 grams of cooking wine, 7.5 grams of ginger, 2 grams of pepper, 2 grams of monosodium glutamate. Practice: Wash the beef ribs, cut into 3 cm square pieces; the beef block into the pot, add water, boil on the fire, skimmed off the froth, cook for a while, that is, fished into a basin of warm water; the beef broth put aside to clarify; the boiled beef block to wash off the blood foam, put into the casserole; and then the clarification of beef broth poured into the; frying ladle placed on the fire, add vegetable oil to heat up, into the green onion, ginger and peppercorns stir-fried to taste! Then rushed into the cooking wine, soy sauce and a small amount of beef broth; to be soup boiled, that is, seasoned salt, pepper, monosodium glutamate (MSG), so that it becomes salty and fresh taste; will burn the soup and then poured into the casserole, with a strong fire to open, moved to a small fire, cover the lid tightly, stewed with a slight fire for about 2 hours and a half, to see the meat rot thick juice that is into.

2, casserole ribs. Ingredients: 350 grams of ribs, cabbage 1/4, 3 slices of ginger, 2 teaspoons of salt. Practice: ribs rinsed, put into boiling water blanch for a minute or two that is fished out, remove the blood. Cut cabbage into large slices; cut tofu into matchbox-sized pieces; soak vermicelli in cold water to soften. Put the ribs into a casserole dish, catch enough water (about 1 kilogram) not over the ribs, and boil over medium heat, be sure to keep boiling for another 20 minutes, so that the soup color will be more creamy. When the soup turns white, turn down the heat and simmer for about 45-60 minutes. Season with salt, pour in the tofu and continue to simmer over low heat for about 15 minutes. Put the cabbage and vermicelli into the pot, and simmer for about 5~8 minutes to turn off the heat and serve.

3, casserole stewed sheep heart. Ingredients: 500 grams of sheep heart, 75 grams of hydrated mushrooms, 40 grams of rape heart, seasonings: 15 grams of green onion, 10 grams of ginger, 15 grams of cooking wine, 8 grams of soy sauce, 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of chicken essence, 3 grams of sugar, 500 grams of fresh soup, 1 gram of pepper, 15 grams of sesame oil. Practice: Wash the sheep heart, cut into strips. Spoon with water to boil, under the heart strip blanch to remove blood stains out. Add green onion, ginger pieces, cooking wine, soy sauce, refined salt, chicken essence, sugar, fresh soup in the casserole to boil, under the sheep heart strips. Stew carefully until seven mature. Put in the mushrooms and continue to stew until the sheep heart strips are cooked, put in the vegetable heart segment, monosodium glutamate, pepper, sesame oil to boil into.