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, take 300g cooked chicken pieces and put them 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 fry while cooking, add minced garlic and chopped green onion, cover the pot, stew for 2 minutes, collect vinegar until it is half dry, add shallots and green peppers, 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, and then pour it into a container for natural precipitation.
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.