This dish may be the casserole that everyone who has eaten casserole has eaten. Classic casserole stew, with soft and chewy brisket, is delicious and unforgettable, to be honest. It will be happy for several days every time it finishes eating, so putting it in the first place today actually represents its status.

Prepare ingredients

500g of brisket, carrot 1 root, onion 100g, 50g of onion, 50g of ginger, garlic and coriander, 5g of cinnamon, 3g of fragrant leaves, 3g of star anise, 5g of pepper, 30ml of cooking wine, 0/0ml of soy sauce, 20ml of soy sauce and 6500 ml of sugar.

Production steps

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2. Boil the pot. After the pot is hot, add a proper amount of cooking oil. When the oil is hot, add onion, ginger, garlic, cinnamon, fragrant leaves, star anise and other spices and stir-fry until fragrant. Stir-fried beef, add marinated beef, stir-fry until the beef changes color, then add cooking wine and stir-fry until the flavor is clear, and then add white sugar, soy sauce, soy sauce and other seasonings and stir-fry evenly. After the fried beef is colored, we can do it.

3. Take out the prepared casserole. We put the onion at the bottom of the casserole, then pour the fried beef on the onion, add boiling water without beef, and boil it over high heat. After boiling, continue to cook for 10 minutes, then simmer for about 40 minutes, and add carrots to continue stewing. When carrots are soft, add edible salt to taste, add water and starch to thicken, and finally sprinkle chopped parsley on the surface.

Second course: Braised ribs with ginger in casserole.

Eating ginger in autumn and winter is healthy, and the combination of ribs and ginger is definitely the best choice for keeping warm. So this winter, friends, buy ginger ribs, and then cook them warmly in casserole.

Prepare ingredients

Ribs 300g, ginger 100g, pickled peppers 6, pickled radishes 2, soy sauce 30ml, soy sauce 15ml, rock sugar 10g, cooking wine 30ml, star anise 3, cinnamon 1g, fragrant leaves 3, pepper 5g.

Production steps

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2. Marinate the water-controlled ribs with raw powder and cooking wine for 30 minutes. After marinating, we heat the pot. When the pot is hot, we add cooking oil. When the oil is hot, add ginger, garlic, star anise, cinnamon, fragrant leaves and pepper, and stir-fry until the ribs are golden. Then add cooking wine and stir well.

3. After frying and coloring, put pickled peppers and pickled radishes into a pot and stir-fry them evenly, then add ginger and stir-fry them evenly, finally add sugar and soy sauce and stir-fry them evenly, then turn off the fire, put the fried ginger spareribs into a casserole, put them into clear water without spareribs, cover the pot and boil them over high fire. After boiling, continue to cook for about 10 minutes, and then simmer for 20 minutes until the ribs feel deboned.

The third way: casserole, kimchi, tofu pot.

There is also a simple casserole dish missing, which is very suitable for office workers with little time and busy work. Very convenient, very convenient!

Prepare ingredients

200g of Korean kimchi, 200g of tofu, 0/00g of oily tofu/kloc-,0/00g of Flammulina velutipes/kloc-,0/00g of Lentinus edodes/kloc-,proper amount of edible salt, proper amount of edible oil, 2 shallots, 2 slices of ginger, 2 tablespoons of Korean hot sauce, 2 tablespoons of Northeast soy sauce, sesame oil and chicken essence.

Production steps

1. Wash Flammulina velutipes, Lentinus edodes, onion and ginger, then remove the bottom of Flammulina velutipes, wash and slice Lentinus edodes, cut onion into rings, cut ginger into powder, and cut oil tofu into sections for later use. Cut kimchi into small pieces for use, and cut tofu into small pieces to control water for use.

2. Boil the water. After the water is boiled, we add a little edible salt, and then pour the cut tofu into boiling water and blanch it for later use. After blanching, take it out and rinse it with cold water, and then control the water for later use.

3. Heat the casserole, add a proper amount of cooking oil after the pot is hot, then add shredded ginger, stir-fry to taste, and add chopped spicy cabbage. Remember to use a small fire when frying, otherwise it will be easy to fry. After the spicy cabbage is fried, we will pour in a proper amount of boiling water, add the prepared Korean spicy sauce and Northeast soy sauce and stir well.

4. After adding the sauce, bring it to a boil. After boiling, first put the Flammulina velutipes into the soup, then add the cooked tofu, put the mushrooms on it, then simmer for 8 minutes, then add the chicken essence, edible salt and sesame oil and mix well.

5. After stirring evenly, finally sprinkle with chopped green onion, turn off the fire and serve.

The fourth way: casserole soybean pig tail

Among many ingredients, I personally think that pig's tail is the most delicious, not only rich in collagen, but also very good in taste. The combination of pig tail and soybean is also full of happiness.

Prepare ingredients

500g of pig tail, 200g of soybean, 50g of ginger, 50g of garlic, 50g of onion, 50g of coriander, 30g of bean paste, 30g of spicy girl, proper amount of broth, proper amount of sesame oil, proper amount of edible salt, a little chicken powder, proper amount of pepper, proper amount of starch, 20g of rock sugar, 5 pieces of star anise, 2 pieces of cinnamon, 5 pieces of fragrant leaves and dried tangerine peel.

Production steps

1. Soak soybeans in advance, singe pig tails, wash and cut into small pieces, wash onions, ginger and garlic, cut onions into sections and slice ginger for later use. Put water in the pot, add some cooking wine and a few slices of ginger, and blanch the pig's tail in the pot. Take out the boiling water, rinse it, and control the water for later use. Wash the soaked soybeans and control the water for later use.

2. Boil the pot, put an appropriate amount of cooking oil in the pot, when the oil temperature reaches 50%, turn to low heat, add broken rock sugar and stir fry, add a little water when the stir fry changes from small bubble to large bubble, stir fry until brown, then add the cooked pig tail, stir fry until the color is the highest, then add seasonings such as onion, ginger, garlic and star anise, continue to stir fry evenly, and then add bean paste and hot sauce.

3. After frying, we add the stock without pig's tail, then pour all the ingredients in the pot into the casserole, boil it over high fire, keep boiling for about 10 minute after boiling, and simmer for 50 minutes over low heat. At this time, the pig tail is soft and rotten. At this time, we thicken it with a little water starch, and finally sprinkle with sesame oil and chopped coriander to eat.