Imagine cooking pot-stewed vegetables. In addition to preparing seasonings, we need to prepare various ingredients first. Whether it is meat, eggs or various vegetables, in fact, most of them can be pickled in a pot. For example, I especially like to put some boiled eggs, yuba, chicken wings, chicken feet, lotus root slices and so on in pot-stewed dishes. If you want to put beef or eggs, you must cook them first and cut a flower knife on them, which is more delicious. For some dishes that are easy to melt after being cooked for a long time, we can choose to put them into the pot in the middle of marinating.
First, we pour the right amount of oil into the pot, then add rock sugar and fry until brown, then add bean paste and fry until fragrant, and then turn off the heat. Pour water into the pot, light soy sauce, 10 star anise, 10 fragrant leaves, and four or five dried peppers. You can put more if you like spicy food. A handful of Zanthoxylum bungeanum, 7 grass corners and a handful of Yaozhu. A few slices of ginger and a slice of onion. Boil the prepared salt water in a pot, and then add the prepared vegetables and meat. After the water is boiled again, simmer with small fruits for about three hours.
When we cook marinated vegetables, we can actually leave some marinade, put it directly in a clean container and keep it in the refrigerator. This is what many people call old juice. If you put the same seasoning next time, the braised dishes will taste better. Don't always limit yourself to the recipes you read. Many things can be changed appropriately. After all, there has never been any standard for cooking in China. Everything is done according to your own preferences, as long as you like to eat what you cook.