The casserole heats evenly and is especially suitable for simmering, stewing, and braising over low heat.

Food cooked in a casserole is easily absorbed and retains its original luster.

This season, it’s perfect to make some casserole food.

Casserole fish head 1. Clean the fish head, remove the fish scales, gills and fins, chop the fish head into large pieces and set aside.

If you really don’t know how to do it, I suggest you ask the fish seller to help you.

2. Add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of cornstarch, shredded ginger and shredded green onion to the cut fish head, mix well and marinate for about 30 minutes.

3. Find a bowl, mix white sugar, steamed fish soy sauce, oyster sauce, light soy sauce, and cooking wine into a sauce according to the ratio of 1:2:2:4:4 and set aside.

4. Peel the garlic cloves and cut off the roots, about 10 cloves are enough. Chop the green onions, slice them, and cut the dried chilies into sections for later use.

5. Heat oil in a non-stick pan, add fish head pieces, turn and fry the other side until browned on one side, take out both sides until golden brown (remember not to turn back and forth).

6. Put a little oil in a casserole, heat it over medium-low heat, add garlic cloves, ginger slices, chopped green onion (leaving part of the green onion), a few peppercorns, stir-fry until fragrant, gently add the fish head, and place the fish head on top of the garlic cloves and green onion.

Just do it, don’t flip it.

7. Add the remaining chopped green onions and evenly pour the prepared sauce until the sauce is even with the fish head. Cover and simmer for 20 minutes. Be careful not to burn the pan.

8. The juice is almost gone. Before serving, just add some chopped green onion and coriander according to personal preference.

Casserole Braised Chicken 1. Chicken legs and pipa legs are ok, 4-5 pieces, wash and chop into suitable size pieces, about 4-5cm in size.

2. Slice ginger, cut dry chili into small pieces, soak dried shiitake mushrooms, and slice green peppers for later use.

3. Put the base oil in the casserole and a spoonful of sugar. When the sugar turns into caramel color, add the chicken pieces and stir-fry until it is coloured.

4. Pour in the ginger slices and dried chili peppers, add 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, and 1 tablespoon of oyster sauce and stir-fry evenly. If the color feels light, add a little soy sauce to enhance the color.

5. Pour in the water used to soak the dried mushrooms, just enough to cover the chicken. Then add the soaked mushrooms, a small spoonful of white pepper, and a small spoonful of salt, stir evenly, and simmer for 15-20 minutes.

6. When the chicken is tender and the soup is thick, add green peppers. Turn off the heat when the green peppers are raw and add a little MSG to taste.

Casserole Potato Flour 1. Prepare all the side dishes, including various vegetables, fish balls, etc.

Generally recommended are mushrooms, dried tofu shreds, and kelp shreds.

But remember, you can have more types, but not too much.

2. Heat a little base oil in a pot, add a little pepper powder and five-spice powder and sauté until fragrant, add broth or soup stock, bring to a boil, add a little light soy sauce to adjust the color.

3. Add the side dishes except hot pot noodles, remember to cook the hard-to-cook ones first.

Then add salt, chicken essence, chili oil and other seasonings. If you like spicy food, you can add some hot pot base to make it more delicious.

4. Finally add the potato flour. If the potato flour starts to float, turn off the heat quickly.

Then according to personal preference, you can add oil-splashed chili pepper, white sesame, sesame oil, and mature vinegar.

Casserole Potato Ribs 1. 3 ribs, wash and chop into pieces of suitable size, put in boiling water and cook to remove the blood foam, take out and rinse the surface foam with warm water, set aside.

2. Use an appropriate amount of small potatoes. Buy the kind with small pellets, which are delicious and convenient.

After rinsing, gently scrape off the skin and set aside.

3. Chop green onions and slice ginger and set aside.

4. Heat oil in a casserole, add 2 tablespoons of white sugar, wait until the sugar turns into caramel color, add the pork ribs and stir-fry until browned.

5. Pour in 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, and 1 teaspoon of pepper, and stir-fry evenly. If the color is light, add some dark soy sauce to adjust the color.

6. Add small potatoes, add water to cover the ingredients, add 1 star anise, 1 bay leaf, 1 pinch of cumin, and 1 small piece of cinnamon.

7. Cover and simmer over low heat for more than 30 minutes until the ribs are tender.