List of Enameled Cast Iron Pot Cooking Steps

Here is a list of classic enameled cast-iron pot recipes, covering different cuisines and cooking scenarios. It fully leverages the pot's advantages of locking in moisture and freshness, as well as its strong heat retention, making it easy even for beginners to handle:

One, Chinese Home-style Dishes

• Ingredients: 500g beef shank, 5 slices ginger, 2 segments scallion, 2 star anise, 1 piece cinnamon stick, 2 bay leaves, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 5 rock sugar cubes, 1 tablespoon cooking wine, salt to taste

• Method:

• Cut beef shank into chunks, blanch in cold water with cooking wine to remove blood foam, then drain;

• Preheat the enameled pot on low heat, add a little oil, then stir-fry ginger slices, scallion segments, and spices until fragrant;

• Add beef shank and stir-fry until the surface is slightly charred, then add light soy sauce, dark soy sauce, and rock sugar to color;

• Pour in enough hot water to cover the beef shank, bring to a boil over high heat, then turn to low heat, cover, and braise for 1.5 hours;

• Add salt to taste, then turn up the heat to thicken the sauce.

• Enameled Pot Advantage: Good airtightness ensures tender beef without toughness and no loss of freshness.

• Ingredients: 300g pork belly with skin, half an onion, 3 hard-boiled eggs, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon oyster sauce, 3 rock sugar cubes, 1 tablespoon cooking wine, appropriate amount of water

• Method:

• Cut pork belly into small cubes, dice onion; in the enameled pot, add a little oil, stir-fry onion until golden, then set aside;

• In the same pot, add pork belly cubes and stir-fry to render fat, then add cooking wine to deodorize;

• Add the stir-fried onion, then light soy sauce, dark soy sauce, oyster sauce, and rock sugar, stir evenly;

• Pour in water to cover the ingredients, add peeled hard-boiled eggs, bring to a boil over high heat, then turn to low heat and braise for 40 minutes;

• Open the lid, turn up the heat to reduce the sauce until it coats the pork cubes, then pour over rice.

Two, Warm and Nourishing Stews

• Ingredients: Half a tricolor chicken, 5 dried shiitake mushrooms, 1 king oyster mushroom, a bunch of crab mushrooms, 3 slices ginger, 2红枣 (Chinese dates), a handful of goji berries, a pinch of salt, a little white pepper powder

• Method:

• Rinse chicken, cut into chunks, blanch in cold water, then rinse with warm water;

• Put chicken chunks, ginger slices, and红枣 into the enameled pot, add enough hot water, bring to a boil over high heat, then turn to low heat and braise for 1 hour;

• Add soaked shiitake mushrooms, sliced king oyster mushroom, and crab mushrooms, continue braising for 20 minutes;

• Finally add goji berries, salt, and white pepper powder, turn off the heat, and let it stand for 5 minutes using residual heat.

• Enameled Pot Advantage: Excellent heat retention and moisture locking ensure clear, fresh chicken soup with fully infused mushroom flavors.

• Ingredients: 2 tomatoes, 1 potato, half a carrot, 1/4 onion, 200ml milk, salt to taste, a little black pepper, 1 piece butter

• Method:

• Score crosshatches on tomato tops, scald with boiling water to remove skins, then dice; peel potato and carrot, cut into small cubes, dice onion;

• Melt butter in the enameled pot, stir-fry onion until soft, add tomato cubes and stir-fry until they break down;

• Add potato and carrot cubes, stir, pour in water to cover ingredients, simmer on low heat for 20 minutes until vegetables are soft;

• Use a blender to puree the ingredients in the pot, pour back into the pot, add milk and bring to a boil;

• Season with salt and black pepper, then serve.

Three, Western-style Dishes

• Ingredients: 400g beef tendon, 200ml red wine, 1 carrot, 1 potato, 1 onion, 3 garlic cloves, 1 sprig rosemary, 1 sprig thyme, 1 piece butter, salt to taste, 1 tablespoon flour

• Method:

• Cut beef into chunks, marinate with salt and black pepper for 10 minutes; dice vegetables, slice garlic;

• Melt butter in the enameled pot, sear beef chunks until golden, set aside.