How to make a good casserole?

First course: beef steak stewed with carrots and potatoes.

Ingredients: 400g beef ribs, carrot 1 root, potato 1 piece, star anise, 2 fragrant leaves, pepper, ginger and a little chopped green onion. Ingredients: proper amount of oil and salt, one spoonful of cooking wine, one spoonful of soy sauce and one spoonful of pillar sauce.

1, peeled carrots and potatoes, washed and cut into pieces for later use; Wash the beef tendon for later use.

2. Add appropriate amount of water to the pot, add ginger slices, pepper and appropriate amount of water to boil, and put the cattle into the pot to cook for 5 minutes and wash them for later use.

3. Prepare a small bowl for seasoning. Add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of column sauce and a little water to the bowl and mix well for use.

4, the pot is hot, put the oil in the hot pot into the star anise, add the fragrant leaves and ginger slices and stir fry. Add beef ribs and stir fry. Add the sauce and stir well. Add some water, onions and carrots and bring to a boil. Boil in casserole 1 hour. Add potatoes and cook.

5. Cook for 15 minutes, and cook the potatoes until soft and rotten. Cook with casserole, serve, sprinkle with a little chopped green onion and serve. This home-cooked version: stewed beef tendon with carrots and potatoes is ready.

The second course: fish bone and preserved fish clay pot rice

Prepare ingredients: a cup of rice, a proper amount of preserved fish, a proper amount of fish bones, a little shredded ginger and a little chopped green onion. Ingredients: soy sauce, oyster sauce, proper amount of raw flour and proper amount of sesame oil.

1. Wash the rice and soak it in proper amount of water for 30 minutes. (The black particles on the surface are mixed particles). Soak the rice first, so that it will soften more easily when cooked. Wash the marinated fish and cut into pieces for later use. Wash the fish bones, add appropriate amount of shredded ginger, soy sauce, oyster sauce and cornmeal, mix well and marinate 10 minute for later use.

2. Prepare a small bowl to season the juice. Add half a spoonful of sugar, one spoonful of soy sauce, one spoonful of oyster sauce, a proper amount of sesame oil and two spoonfuls of boiling water to the bowl.

3. Stir the ingredients evenly for later use. Pour the soaked rice into the casserole, add the water that has just passed the rice, and turn to a low heat after the fire is boiled until the water is dry. Put the marinated fish bones and marinated fish pieces into the pot. Sprinkle appropriate amount of oil along the edge of the pot, cover the pot and continue to stew until the ingredients are cooked.

4. Keep stewing for 5 minutes after turning off the fire, then uncover the lid and pour in the sauce. We don't need to add extra salt to the sauce here, because the salted fish and ingredients are salty enough. After cooking, serve with the casserole. Sprinkle a little chopped green onion while it is hot to refresh yourself. This home-cooked version: Fish bone and preserved fish clay pot rice is ready.

Third course: fish and pot.

Prepare ingredients: a fish fillet, a baby dish, garlic and shredded ginger. Ingredients: oil, salt, light soy sauce and oyster sauce.

1, baby dishes are washed and cut into pieces for later use. Wash the fish fillets, cut them into pieces, put them on a plate, add appropriate amount of salt and cornflour, and mix well for later use (add salt to increase the bottom flavor and cornflour to facilitate shaping).

2. Heat the pan, cool the oil in the pan, and fry the fish belly until both sides are golden. Heat the pan, cool the oil in the pan, add garlic and shredded ginger and stir-fry until fragrant.

3. Add the baby cabbage and stir fry until it is broken. Then add appropriate amount of oyster sauce to refresh and stir evenly. Prepare a casserole and put the fried baby cabbage in the casserole. Code the noodles with the pre-fried fish belly and pour a little soy sauce.

4. Cover and cook for 5 minutes. Finally, add a little salt and mix well. The fish pieces have been salted. Just put a little salt here to taste, not too much to avoid being too salty. After cooking, serve it with the casserole, so a home-cooked version: the fish doll vegetable pot is ready.