1. Vegetarian vegetables that are often pickled are auricularia auricula, yuba, Melaleuca, fried peanuts, white radish, vegetarian base, lotus root, dried bean curd, mushrooms and spiced boiled peanuts.

2. Common braised pork dishes are: pig head, pig ears, pig liver, pig heart, pig tail, salted duck, spiced chicken, roast duck, duck wings, duck feet, pig intestine, chicken wings, chicken feet, pig's feet, pork belly, beef tendon, spiced beef, salted goose, chicken leg, beef tendon and so on.

Second, the brine spice formula

Common ones are star anise, cinnamon, pepper, Gan Song, fennel, Amomum villosum, Amomum villosum, geranium, clove, ginger, licorice, tsaoko, pepper, earthworm, Siraitia grosvenorii, rapeseed, angelica dahurica, Senecio scandens, Cao Ling, radix aucklandiae, Aquilaria sinensis, Fructus Aurantii, Cumin and licorice.

Three. Matters needing attention in pot-stewed dishes

1. In addition to paying attention to the seasoning formula, we should also pay attention to the raw materials of braised dishes. Such as: pork chops, we should choose the ribs that have passed the quarantine inspection, and remove the first five ribs and the ribs after the big row. You should use fresh, bright red or crimson shiny muscles without blood stasis, which are slightly wet and do not touch your hands and have no peculiar smell. (You can also refer to this method when buying pork at ordinary times. )

You don't have to throw out the soup after cooking the pot-stewed vegetables every day, because the older the soup, the more delicious it is, so you should keep it properly. It can be used directly the next day, but it should be noted that after use every day, the sediment in the marinated soup should be removed and the soup should be cooked once. Cook it once a day before use to prevent the soup from going bad.

Especially in summer, it is easy to breed bacteria, so be sure to boil the soup. Every once in a while, you should taste the pickled soup. If it becomes salty, you can add some water appropriately, and then adjust the taste again, so that it is delicious. Ceramic utensils and stainless steel are the best containers for storing brine soup, and cannot be placed on wood.