I think braised dishes are divided into meat dishes and vegetarian dishes, and the practice cannot be generalized. Usually, the pot-stewed vegetables we eat are usually bought in the pot-stewed restaurant outside. Although the taste is different, the ingredients used are similar, which are nothing more than star anise, cinnamon, fragrant leaves, salt, sugar, cooking wine, soy sauce, garlic paste, spicy oil, pepper, cumin powder, sesame oil, sesame, coriander, shredded cucumber, shredded carrot, peanuts, peanut butter and so on.

The practice of braised pork dishes is actually relatively simple. Generally, star anise, fragrant leaves, cinnamon, tsaoko, Siraitia grosvenorii, ginger, scallion, salt, cooking wine, oyster sauce, soy sauce, etc. are marinated with strong fire, then taken out and cooled, and then everything is cut and mixed for eating. Take braised chicken feet as an example:

1. Wash and blanch chicken feet for later use.

2. Put some bean paste in the oil pan, stir fry, add chicken feet, add water until the chicken feet are covered, and then add cooking wine, ginger slices, garlic, cinnamon, star anise, dried pepper, pepper, soy sauce, rock sugar, salt and other seasonings in turn.

3. After the fire boils, turn down the fire until the soup base is sticky, and the chicken feet are bright, soft and fragrant.

Basically, all kinds of succulent marinated vegetables can be preserved by this main method. Braised pork is beautiful in color and delicious, and even novices in the kitchen will not make mistakes. However, some meats, such as beef and mutton, need to be marinated in advance because they are difficult to taste, and the marinated seasonings are basically mentioned in this paper.

Braised vegetables are also very simple. Generally speaking, they are all common dishes, such as tofu skin, kelp, lotus root slices, yuba, vermicelli, dried tofu, fungus, peanuts, shredded bamboo shoots and so on. Simple and delicious methods are as follows:

1, all ingredients are washed and cut into pieces, cooked in advance and cooled for use. Some foods need to be soaked in advance, such as fungus, yuba, etc., soaked first and then cooked.

2. Prepare marinade. Generally used: soy sauce, oyster sauce, salt, monosodium glutamate, vinegar, sesame oil, spicy oil, garlic paste, pepper oil, coriander and other seasonings, as long as there are these kinds, it will not taste bad.

3. Pour the marinade into the ingredients and mix well.

These are the better ways to pickle vegetables. Although the stew outside tastes a little different, it should be enough to cook it at home.