砂锅是一种多汤慢火的烹调方法,一般原料下锅后先用大火烧开,然后再用小火使其微开慢炖而成。其所制菜肴软、烂、酥,到口即化;菜肴汤菜合一、汤味浓厚、鲜美可口。砂锅鱼头豆腐把胖头鱼的头由下颚处竖着劈开,用清水洗净,控净水并用精盐、料酒拌腌入味。把肥瘦猪肉切成小片、北豆腐(或南豆腐)切成长1.2寸、厚3分、宽6分的长方片,放入小铝盆内,注入凉水。把海米用凉水泡上。葱切段,姜切 Casserole is a more soup slow cooking method, the general raw pot after the first boil with fire, and then use a small fire to make it slightly open slow stew made. The dishes made of soft, rotten, crisp, to the mouth that is; dishes soup together, soup flavor thick, tasty and delicious. Casserole fish head tofu The fat head of fish by the chin at the head of the split cleft, washed with water, clean water and control with salt, cooking wine mix tasty. The lean pork cut into small pieces, North tofu (or South tofu) cut into 1.2-inch thick, 3 points, 6 points wide rectangular film, into a small aluminum basin, into the cold water. Soak the dried rice in cool water. Onion cut into sections, ginger cut