There are many places to learn the skills of pot-stewed dishes, such as Taste Xuan Pot-dish Training School, Jiamao Pot-dish Training School, Food First Pot-dish Training School, Multiflavor Pot-dish Training School and Jiajia Pot-dish Training School. In addition, Wuyunzi Braised Vegetable Training Center, Niudouwan Braised Vegetable Training Center and Yanglongwei Braised Vegetable Training Center in Chongqing are also good choices. Chengdu is also a good choice if you want to learn authentic stewing techniques.

：

First, pickle quail eggs.

1, quail eggs in a cold water pot, boil the eggs over high fire, turn off the fire about 5 minutes after the water boils, and take out the quail eggs.

2. Quickly pour into a cold water basin and shake for 1-2 minutes. Now quail eggs are easy to peel, and a large pot of quail eggs will be peeled off quickly when shaken (the principle of expansion with heat and contraction with cold is used here).

3. Add 1 teaspoon of oil to the pot, and add 1 teaspoon of white sugar, fragrant leaves, star anise and fragrant leaves. , and stir-fry the sugar color.

4. Add quail eggs, lift the non-stick pan and shake the pan to make the quail eggs evenly colored.

5, pour the beer into the pot, the amount of beer should not exceed quail eggs, and the taste of quail eggs boiled with beer is better. Add 2 tablespoons of light soy sauce and 1 tablespoon of light soy sauce to boil, and continue to simmer until. When the soup in the pot is getting thicker and thicker, the marinated quail eggs are more delicious in the soup, and the marinated quail eggs are more delicious in the soup for half an hour.

Second, spicy halogen lotus root

1. Cut off both ends of lotus root, wash and slice. It is recommended not to cut it too thin. I cut it into about 6 ~ 7 mm.

2. Put a little oil in the pot, add chicken slices and pork belly and fry them until both sides are brown (I am used to putting some pork belly in the braised dishes, which is more fragrant, and I can also prepare some other ingredients I like).

3. Add pepper, dried pepper and ginger slices and stir fry.

4. Add lotus root slices, water, soy sauce 20g, soy sauce 10g and rock sugar 30g, and stew. . Bring the fire to a boil, then simmer for 20 minutes. Turn off the fire in 20 minutes. Don't eat lotus root at this time. Soak for one night and let the lotus root fully absorb the marinade! This kind of lotus root tastes absolutely great!