Although stews all over the country have different styles and unique tastes, Sichuan-style stews are very popular in so many places. Wherever we are, we can see people selling Sichuan-style stews. Every day at dinner, especially in the afternoon, you will see many people, and there are still many people waiting in line.
It's not difficult to make marinade, and the most important thing is brine. As long as you are prepared, pot-stewed food can easily become delicious. I believe everyone loves braised pork as much as I do. Today, I will share with you the practice of red halogen.
Red brine
Raw materials: star anise 20g, Guiping 20g, dried tangerine peel 50g, clove 8g, kaempferia kaempferia 20g, fennel 15g, fragrant leaves 20g, galangal 20g, five Amomum tsaoko, licorice 15g, dried red pepper 100g and leek 150g.
Production method:
1. Chop the tsaoko with a knife, knock the cinnamon into small pieces with the back of the knife, cut the licorice into coarse pieces, tie the chives, pat the ginger loose with a knife, and cut the red pepper into sections.
2. Put star anise, Guiping, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice, etc. Put it in a spice bag and tie it tightly.
3. Put onion, ginger, sliced sugar, yellow wine, soy sauce, sugar water, refined salt, cooked peanut oil, monosodium glutamate and bone soup into the pot and mix well.
As we all know, the core of pot-stewed vegetables is pot-stewed soup, which requires a variety of spices and exquisite production technology from China to make a pot of mellow brine. But now there are many mysterious recipes handed down from ancestors in the market, and the business is extremely hot. In fact, the secret recipe of pot-stewed vegetables is not so mysterious. The first phase of the training course of Changsha cuisine pot-stewed dishes teaches you how to make all pot-stewed dishes, not by mysterious recipes, but by skills and ingredients.
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