1, the configuration of brine is the most complicated part in the production process of braised dishes, and each master holds the exclusive formula and proportion. In Master Xiao He's bittern formula, in addition to the common rock sugar, star anise, cinnamon, fennel, rhizoma Dioscoreae Septemlobae, Amomum villosum, Amomum tsaoko, clove and fragrant leaves, Amomum villosum and citronella are added to add fragrance.

2. In order to ensure the color of the marinated vegetables, the freshly fried sugar color should be added every time the pot is marinated.

3. Another key is to master the temperature. It is the most difficult to master the degree of taste and tenderness. It is suggested that you should not be too old when blanching for the first time, and take the principle of removing all blood and water.

Second, do a good job of delicious pot-stewed dishes:

1, the preparation of the pot-stewed meal package is the way to make the pot-stewed meal delicious. Illicium verum 25g cinnamon 15g fennel15 ~ 25g licorice10g kaempferia10g fermented grains 3 ~ 5g pepper 20g Amomum10g Amomum Tsaoko15g Amomum Tsaoko. Kloc-0/50g Shaoxing wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bags.

2. Color modulation: firstly, roast a large piece of rock sugar on the fire, then gently break it on the cutting board, and then put it into the pot with refined oil. When it is deep red with low fire, add 500 grams of boiling water and stir well, that is, it becomes a sugar color.

3. Generally, pork products are marinated for two hours after reaching maturity, while visceral ingredients are marinated for a longer time, which can reach several hours. Poultry skins are easily broken, and generally soaking for one hour is enough. Different types of meat products have different fishy smells, so it is best to marinate them separately, and the tastes do not affect each other.