List of ingredients: ginger, spices (star anise, cinnamon, fennel, orange peel, etc.), pepper, pepper, white sugar, marinated seasoning, soy sauce

1. Prepare the spices, heat the wok, put the spices, pepper and pepper in, stir-fry until the fragrance comes out, and turn off the heat.

2. put the spices into the spice bag and tie it.

3. Heat the wok, put a little oil in it, hold the wok and shake it gently to ensure that the oil at the bottom of the wok is evenly distributed. After heating, turn off the heat.

4. Put the pot-stewed seasoning in. Remember, the temperature in the pot should not be too high when you put it in, otherwise it will be easy to paste. Turn it over twice and pour in water.

5. Boil over high fire, add ginger and spices, and add some soy sauce after the water boils.

6. Stir-fry the sugar color. After the sugar color is stir-fried, put it in the brine. This is for color and seasoning. The practice of sugar color: put sugar into the pot, add water when the sugar begins to melt, and stir with a shovel until the sugar juice turns light brown.

7. After the brine is boiled for ten minutes, put in the food you want to marinate (take duck feet as an example here), boil with clear water, add ginger slices, cook wine, then put in duck feet and cook for four or five minutes, then scoop up the duck feet and put them in cold water.

8. Finally, put the duck feet into the brine, which usually takes about ten minutes.

Extended information

Sichuan pot-stewed

Potted vegetables can be generally divided into three categories: red halogen, yellow halogen and white halogen; Sichuan brine is the most common in China, mostly red brine, and its taste is also the best. Well-known representatives of Sichuan pot-stewed dishes are: liao ribs, Xiangyafang, Bang Bang Chicken Chuanqi, Ziyan Baiwei Chicken, Wanchun pot-stewed, Zuixiangchuan pot-stewed, Koufuji, Bashiguan pot-stewed, Chengdu Yingxiang pot-stewed, pot-stewed sweet-skinned duck and so on.

Reference: Baidu Encyclopedia-Sichuan Luwei